Aish al Saraya - Recettes simples pour la maison. Aish el Saraya Recipe is a mouth watering Lebanese dessert, inspired by one of my Lebanese friends who shared this recipe during my cooking club days in Fontainebleau, France. Aish el Saraya is delectable and light dessert, that is eggless, flavored with Rose Water and Orange Blossom. It makes a perfect dessert that goes very well with Indian Cuisine or in fact the Lebanese food as. Aish El Saraya or Aisha As Saraya is a middle eastern dessert much similar to a dessert called Umm Ali. It is more like a bread pudding trifle with a fragrant and sweetened cream on top.
When I tasted this dessert for the first time, it almost felt like a comfort food just like how I feel when I have a Traditional Rice Dessert.
How to Make Aish Al Saraya.
Slice off the crust and let it dry out.
Vous pouvez faire cuire Aish al Saraya avec 17 épices et 4 étapes. Voir le guide suivant!
Ingrédients de Aish al Saraya:
- For the Base:.
- 6 Rusks.
- For the Syrup:.
- 1/3 cup water.
- 1 tbsp Sugar.
- 1/2 tsp Orange blossom water.
- 1/4 tsp Rose water-.
- For the Custard:.
- 1 cup Milk.
- 50 gm Thick Cream.
- 3 1/2 tbsp Sugar.
- 1/4 tsp Kewra Water.
- 2 tbsp Corn flour.
- Few strands of Saffron.
- For the Garnishing:.
- Pista slivers.
- Rose Petals.
Slice the bread into thick slices. Put the bread into a clean fry pan or pot to cook with the syrup later. To make the syrup, put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do not stir, shake the pan to distribute the sugar evenly.
Comment cuisiner Aish al Saraya:
- We will start by making the syrup. Mix in sugar and water in a pan and let it heat on medium heat. Once the sugar has melted completely add in the rose water and orange blossom water. Remove from flame. Allow it to cool a little.
- While the syrup is cooling we will place the rusks in our dish. Arrange them evenly in the dish. Pour the half syrup over the rusks. Arrange one more layer of rusks over it in the same way. Now, pour the remaining half of the syrup over the rusks. Try to pour it evenly on the rusks..
- Leave it for sometime and let the rusks absorb the syrup. Meanwhile, let's prepare our custard. Mix the cornflour in about 1/2 cup of cold milk and mix well. Combine together milk, cream and corn flour mixture in a heavy bottom pan and heat it on medium heat. Add the sugar. Mix it well. Keep stirring till it gets smooth and thick. Once it thickens add in the kewra water and orange blossom water..
- Stir it a bit more till you get a “thick” custard like pouring consistency. Once done, take it out in a bowl and cover with cling film. The cling film should touch the surface of the custard to avoid the formation of the thick top layer. Keep it aside for some time till it comes to room temperature..
And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes. You all must be aware of my love for it. Aish as-Saraya (Arabic: عيش السرايا , literally: "palace bread", "عيش" is the Egyptian word for bread ) is an Egyptian and Levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. It contains neither eggs nor butter.
