Aish el Saraya

We start by making the syrup. In a saucepan over the heat, place the sugar with only 1/4 cup of the water and leave it over the heat until the sugar caramelizes. Then add the butter and stir until the butter melts.

Add the rest of the cup of water gradually over very low heat and stir, then leave the syrup for 2 minutes over low heat and remove it. Set it aside.

Arrange the toast slices in a baking tray and place them in the oven to toast on both sides. When the first side is golden, turn them over so the second side browns.

In a saucepan, put the milk, sugar, cornstarch, and rose water and mix them cold, then place the saucepan over the heat and keep stirring until the mixture thickens. Then add the cream container and mix well, then remove the saucepan from the heat immediately.

Spread the syrup over the toasted bread, then pour the cream mixture evenly over the toast and smooth the top.

Let the Aish el Saraya tray cool, then place it in the refrigerator for at least 2 hours until chilled and set.

Garnish the top with pistachios and lemon blossom or rose, or as desired.

Fatima mokdad

Also, for another special Arab dessert, learn how to make Maamoul Madd with Ashta