Aish al-Saraya (without toast)

Ingredients

• First layer:
• 1 cup sugar
• 2 cups warm water
• 1½ cups fine semolina
• 1 tablespoon orange blossom water
• 1 tablespoon rose water
• Second layer:
• 1 liter liquid milk (or 1 cup milk powder + 1 liter water)
• 4 tablespoons sugar
• 8 tablespoons cornstarch
• 1 tub Qeemar cream (clotted cream)
• Third layer:
• Nuts for garnish
• Syrup (qatir or shira) for serving

Method

1. Start with the first layer: in a saucepan place the sugar over low heat without stirring until it melts.
2. Once the sugar has melted, stir briefly to ensure it is fully dissolved.
3. Add the warm water and stir occasionally so the sugar dissolves again (it may clump when water is added).
4. Add the fine semolina and stir, then add the orange blossom and rose water and continue stirring until the mixture thickens.
5. Pour the mixture into a cheesecake pan and spread it evenly.
6. Prepare the second layer by combining 1 liter milk with the sugar and cornstarch in a saucepan and mix them while cold.
7. Place over the heat and stir continuously until it comes to a boil.
8. Add the orange blossom water, rose water and the Qeemar cream and stir until thickened, then pour immediately over the semolina layer.
9. Smooth the surface and refrigerate the pan for 2 hours.
   Timers: 120 min
10. After that time, remove the Aish al-Saraya from the fridge and spread the remaining tub of Qeemar cream on top, then garnish with nuts.
11. Return the pan to the fridge for about 30 minutes to chill and set well.
    Timers: 30 min
12. Serve Aish al-Saraya (without toast) with syrup.
13. For more special desserts from Amir see Anise Ka'ak
14. For more Arabic sweets see Shami Meshabbak