Ingredients

• 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.