Aish Al Saraya
Aish Al Saraya
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1 whole French bread (baguette)
500 gms - sugar
400 gms (1.5 cups) kashta
1 tbsp - rosewater
1 tbsp - flower water
2 tsp - lemon juice
1.5 cups - water
How to Make Aish Al Saraya
Slice off the crust and let it dry out.
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.
Add the cold water to the melted sugar by pouring it carefully into the side of the pan (caution: avoid the steam).
Let it bubble in the pan to a thickened syrup.
Pour syrup over the bread in the fry pan.
Cook on a low heat till the syrup is absorbed into the bread.
Remove from heat and let cool.
Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water.
Spread a layer of kashta over the bread and cover it with another layer of bread.
For the topping:
Smooth another layer of kashta over the top. Sprinkle with crushed pistachio nuts and leave it to settle in the refrigerator for a minimum of 30 mins.
Serve well chilled.
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