Desserts
ChefSalam Hijazi
Eish al-Saraya
Eish al-Saraya — a delightful dessert of toasted bread layers and cream. Once you try it you'll want to make it often. Topped with chopped nuts and pistachios.
Eish al-Saraya — a sweet recipe that's simply delicious!
Ingredients
Start here, then move straight into the method.
- 10 soft white toast slices, crusts removed
- 1 1/2 cups sugar for the syrup (shira)
- 1 cup water for the syrup
- 1 liter milk
- 4 tablespoons cornstarch
- 1 tub clotted cream (qeemar) or 170 g
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- Ground pistachios for garnish
- For more favorite desserts kids love, try: How to make cupcakes
- More desserts from Salam: Maamoul filled with cream
Method
Follow the cooking sequence without leaving the page.
- Place the toast slices in a baking tray and brown them in the oven on both sides.
- After they are toasted, crumble them and spread them in the serving dish.
- Prepare the syrup: put the sugar in a nonstick pot and stir until it melts and turns golden, then add water and bring it to a boil.
- Remove the pot from the heat and pour the hot syrup over the crumbled toast.
- Mix the milk with the starch in another pot; put the mixture on the stove, stirring constantly until it boils, then allow it to thicken.
- Remove the pot from the heat, add the cream, orange blossom water, and rose water, and stir well.
- Pour the mixture, after it has cooled to room temperature, into the serving dish over the toast.
- Place the Aish al-Saraya dish in the refrigerator until completely chilled.
- Before serving, garnish the surface of Aish al-Saraya with ground pistachios and chopped nuts as desired.
- Salam Hijazi (Um Hadi)
- For more delicious desserts that kids love, here is this link: How to make cupcakes
- For more desserts from Salam, here is this link: Maamoul filled with clotted cream
Recipe tags
DessertsInternationalVegetarianGluten free
Notes and serving ideas
- How to make cupcakes
- Maamoul filled with cream
