📝 About This Recipe
Aish el Saraya is a quintessential Lebanese dessert that translates to 'Bread of the Royal Palace,' a name that perfectly reflects its luxurious textures and aromatic profile. This elegant sweet features a base of caramelized rusk bread soaked in a fragrant sugar syrup, topped with a thick, velvety layer of Lebanese ashta (clotted cream) and finished with a mosaic of crunchy pistachios. It is a masterpiece of Levantine confectionery, balancing the deep, toasted notes of caramel with the delicate floral scents of rose and orange blossom water.
🥗 Ingredients
The Bread Base
- 250 grams Toasted Rusk Bread (unsweetened, plain rusks or dried crustless white bread)
- 1.5 cups Granulated Sugar (for the caramel)
- 1.5 cups Water (boiling hot)
- 1 teaspoon Lemon Juice (to prevent crystallization)
- 1 tablespoon Orange Blossom Water (high quality)
- 1 tablespoon Rose Water (high quality)
The Cream Layer (Ashta)
- 3 cups Whole Milk (do not use low-fat)
- 1 cup Heavy Cream (adds richness)
- 1/2 cup Cornstarch (dissolved in 1/4 cup cold milk)
- 3 tablespoons Granulated Sugar (the cream should be lightly sweet)
- 1 tablespoon Orange Blossom Water (added at the end)
- 2-3 pieces Mastic Tears (crushed with a pinch of sugar (optional but authentic))
The Garnish
- 1/2 cup Raw Pistachios (finely ground or slivered)
- 2 tablespoons Pine Nuts (lightly toasted)
- 4-5 pieces Candied Lemon or Orange Blossoms (for a traditional look)
👨🍳 Instructions
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1
Arrange the rusk bread in a single layer in a 9x13 inch rectangular glass dish or a deep serving platter. Break them slightly if needed to fill all the gaps.
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2
In a heavy-bottomed saucepan over medium heat, spread the 1.5 cups of sugar evenly. Allow it to melt without stirring; you can swirl the pan gently as it begins to turn golden amber.
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3
Once the sugar has completely melted into a deep amber caramel, carefully and slowly pour in the boiling water. Be cautious as the steam will be very hot and the caramel may splatter.
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4
Add the lemon juice and stir over low heat until any hardened caramel bits have completely dissolved back into the syrup. Remove from heat and stir in 1 tablespoon each of rose and orange blossom water.
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5
Pour the hot caramel syrup evenly over the arranged rusks. Use the back of a spoon to press down on the bread, ensuring every piece is thoroughly soaked. Set aside to cool and soften.
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6
In a clean medium saucepan, combine the milk, heavy cream, and sugar for the cream layer. Whisk in the crushed mastic if using.
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7
In a small bowl, whisk the cornstarch with 1/4 cup of cold milk until smooth, then whisk this slurry into the main milk mixture.
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8
Place the saucepan over medium heat and stir constantly with a whisk or wooden spoon. It is vital to stir continuously to prevent lumps or burning on the bottom.
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9
Once the mixture thickens to a heavy custard consistency and begins to bubble, continue cooking for 1 more minute to ensure the starch is fully cooked. Remove from heat.
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10
Stir in the remaining tablespoon of orange blossom water into the cream. Pour the hot cream immediately over the soaked bread base, smoothing it out with a spatula.
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11
Let the dish sit at room temperature for about 30 minutes, then cover with plastic wrap (ensure the wrap doesn't touch the cream surface if you want a smooth finish) and refrigerate for at least 4 hours, preferably overnight.
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12
Just before serving, generously sprinkle the ground pistachios and toasted pine nuts over the top. Garnish with candied blossoms for a professional touch.
💡 Chef's Tips
Always use boiling water when making the caramel syrup to prevent the sugar from seizing into a hard rock. If you cannot find rusks, use thick slices of white bread with the crusts removed, toasted in a low oven until completely dry and golden. For the most authentic flavor, use Lebanese 'Ashta' which can sometimes be found canned or fresh in Middle Eastern markets as a shortcut. Add the floral waters at the very end of the cooking process to preserve their delicate volatile aromas. Ensure the dessert is completely chilled before slicing; this allows the layers to set firmly for a beautiful presentation.
🍽️ Serving Suggestions
Serve chilled in square slices alongside a small cup of strong Lebanese white coffee (Café Blanc). Pair with a side of fresh seasonal fruits like strawberries or apricots to cut through the richness. For an extra touch of luxury, drizzle a tiny bit of extra rose-scented simple syrup over each individual plate. This dessert is perfect after a heavy Lebanese meal of grilled meats and mezze. Serve on decorative glass plates to showcase the distinct layers of caramel-soaked bread and white cream.