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Aish el-Saraya
Total time50 min
Prep10 min
Cook40 min
Yield2 servings
DifficultyEasy
ReviewsNo ratings yet
Desserts

ChefFatima Zahoui Ghamlouch

Aish el-Saraya

There are several ways to make Aish el-Saraya, but the charm of this recipe is that it’s easy and uses ingredients you typically have at home. Give it a try and share your thoughts in the comments.

Aish el-Saraya:

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2 servings

Ingredients

Start here, then move straight into the method.

  • Toast
  • Syrup
  • Cream
  • Pistachios for garnish
  • Cream

Method

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  1. Arrange in a deep dish (Pyrex) toasted or untoasted bread as you like and pour over it the hot syrup... We can also make burnt sugar and dip the toast in them to taste..
  2. Put in a pot on the stove 1 liter of milk with 3 tablespoons cornstarch and 3 tablespoons fine semolina and 1 tablespoon sugar..
  3. Stir the mixture until it thickens and add orange blossom water and rose water and a can of cream (Qeemar/Qysters)
  4. Pour the cream over the toast and garnish with pistachios and nuts as desired, then refrigerate until it sets and cools well and serve with syrup or honey
  5. Fatima zahwe Ghamloush

Recipe tags

DessertsInternationalVegetarianVeganDairy freeGluten freeEgg freeEasyBalanced time

Chef

Fatima Zahoui Ghamlouch

If you see a recipe written as poetry, it’s surely Fatima Zahoui Ghamlouch—known as Umm Badr—who posted it. Between mawawil and rhymed prose, her rice dishes arrive effortlessly and win the admiration of everyone in our group.

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