Levantine cuisine · Desserts & Sweets

Aish el Saraya

Syrup-soaked white bread under a thick layer of ashta cream, with a caramel note and plenty of pistachio.

Ingredients · for 6 servings

• 8 slices white bread (stale)
• 300 g sugar for the syrup
• 1 tbsp lemon juice
• 2 tbsp orange blossom water
• 500 ml whole milk
• 200 ml cream
• 4 tbsp rice flour
• 2 tbsp sugar for the cream
• 80 g pistachios

Instructions

1. Remove the crusts from the bread slices, cut into small cubes, and dry on a baking sheet at 160°C for 10 min, then crush into coarse crumbs.
2. Melt 300 g sugar with 3 tbsp water in a pot without stirring and cook for 4–5 min into an amber caramel, then carefully deglaze with 180 ml hot water and stir in the lemon juice.
3. Simmer the caramel syrup uncovered for 5 min, until smooth and slightly thick, add 1 tbsp orange blossom water, and use it to evenly soak and firmly press the bread crumbs into a shallow dish about 24 cm.
4. For the ashta, heat milk, cream, and 2 tbsp sugar, stir in the rice flour mixed with 5 tbsp cold milk, and simmer for 5–6 min, stirring, until a very thick, white cream forms.
5. Season the cream with the remaining orange blossom water, let cool briefly, and spread evenly about 2 cm thick over the bread layer.
6. Chill for at least 3 hours, until everything is firm enough to slice, then sprinkle thickly with chopped pistachios and serve cold, cut into pieces.