How to Make Aish El Saraya Dessert

Ingredients

• Toasted bread slices
• 4 cups milk
• 1 cup liquid dessert cream - optional
• 2 tablespoons coarse semolina
• 5 tablespoons flour
• 1 can Qimeer cream
• 1 tablespoon orange blossom water
• Syrup (qatr/shiira):
• 2 cups sugar
• 1 1/4 cups water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water
• For decoration:
• Pistachios
• Lemon blossom
• Blanched almonds
• This Aish El Saraya recipe is from a friend and chef of the Sho Tabkhen El-Yom site:
• Wutfa Rahal
• Click her name to visit her page.
• For more delicious desserts on our site, see this link: Basbousa

Method

1. Start by preparing the syrup first: in a saucepan over heat, put the sugar and water until they boil
2. Add the lemon juice and orange blossom water and let them simmer over low heat for 8 minutes
3. Arrange the toast slices on the base of the baking dish or serving plate and pour the syrup over them; leave for five minutes until the toast absorbs the hot syrup
4. In a cold saucepan, mix the milk, cream, semolina, and flour, then place the pan on the heat and stir until the mixture thickens
5. Add the Qimeer cream and orange blossom water and stir for two minutes, then remove the cream mixture from the heat
6. Pour the mixture over the syrup-soaked toast and garnish as desired
7. Let Aish El Saraya cool at room temperature before placing it in the fridge for at least two hours so it can be served cold
8. Serve it with extra syrup or as desired
9. Wutfa Rahal
10. For more delicious desserts on our site, see this link: Basbousa