Aish el Saraya with Toast Bread

Ingredients

• 6 cups liquid milk
• 6 tablespoons cornstarch
• 1 small spoon orange blossom water
• Sugar syrup
• Pistachios for garnish
• 6 or 8 slices toast bread
• 1/2 teaspoon or a small sachet mastic
• Syrup:
• 2 cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• Syrup method:

Method

1. First, toast the bread and arrange it in the serving dish aside.
2. Place 5 cups of liquid milk over medium heat, and dissolve the cornstarch well in the sixth cup, then set it aside.
3. Keep stirring the milk constantly so it does not stick to the bottom of the pot.
4. When the milk comes to a boil, add the dissolved cornstarch with the cup of cold milk and continue stirring until the mixture thickens.
5. Grind the sachet of mastic with a small spoon of sugar. When the milk mixture reaches the desired consistency, add the mastic and orange blossom water, stir, then turn off the heat.
6. In the serving dish, put 1 tablespoon of syrup over each piece of toast, then spread the milk mixture over the bread. Spread it with a spoon so the toast does not move from its place.
7. Wait until it cools slightly, then add ground pistachios on top.
8. Wait until the Aish el Saraya cools completely at room temperature, then refrigerate for at least 3 hours.
   Timers: 180 min
9. Serve the syrup alongside the Aish el Saraya, as desired.
10. Mix the sugar, water, and lemon juice.
11. Place them in a pot over the heat.
12. Let them boil for only seven minutes, then turn off the heat.
13. Let the syrup cool.
14. For more of Terez, click on Blueberry Cake
15. To make Oat Cake by Terez as well... click the link