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What is Aish Al Saraya? 

Aish Al Saraya has a rich history rooted in Middle Eastern culinary traditions, particularly within Levantine cuisine, which includes countries like Lebanon, Syria, Jordan, and Palestine. The dessert’s name, “Aish Al Saraya,” translates to “Bread of the Palace,” indicating its association with opulence and luxury. This suggests that it was a dessert originally enjoyed by the affluent and possibly served in royal or noble households.

 Aish Al Saraya Origin 

The origins of Aish Al Saraya are somewhat vague. However, Aish Al Saraya has a rich history rooted in Middle Eastern culinary traditions, particularly within Levantine cuisine, which includes countries like Lebanon, Syria, Jordan, and Palestine. The dessert’s name, “Aish Al Saraya,” translates to “Bread of the Palace,” indicating its association with opulence and luxury. This suggests that it was a dessert originally enjoyed by the affluent and possibly served in royal or noble households.

The dessert is celebrated for its rich flavors and textures, combining the sweetness of the syrup-soaked bread with the creaminess of the custard and the crunch of the pistachios. It is often flavored with aromatic ingredients such as rose or orange blossom water and mastic, which are staples in Middle Eastern desserts, adding a distinctive and fragrant note to the dish.

The Back Story of this recipe 

My story of Aish Al Saraya is associated with the monumental bakery shop Koueidar, located in Cairo.

No feast or happy occasion was complete without Aish Al Saraya from Koueidar. I vividly remembered the luscious layer of clotted cream that topped the syrup-drenched toasted bread.

Koueidar was established in the 1930s after a magical trip of its founder, Abdel Rehim Koueidar, to Damascus (Syria), which inspired him to make and serve the tastiest sweets in Cairo for a century. This place has safeguarded its glory and maintained its immaculate reputation while modernizing its management and adding new items to its repertoire without compromising its authenticity. 

Zero Food Waste 

It is believed that Aish Al Saraya has been developed as a way to utilize leftover bread, transforming it into a luxurious treat with the addition of sweet syrup, rich custard, and nuts. This thrifty approach, common in many traditional cuisines, allowed households to minimize waste while creating delicious and indulgent dishes.

How to Make Aish Al Saraya 

Step 1: Prepare the Syrup 

1. In a saucepan, combine the sugar and water over medium heat.
2. Stir until the sugar dissolves completely.
3. Add the lemon juice and bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 10 minutes until slightly thickened.
5. Remove from heat and add the orange blossom water if using.
6. Set aside to cool.

Step 2: Prepare the Milk Pudding 

1. In a separate saucepan, combine the milk, heavy cream, and sugar over medium heat.
2. In a small bowl, dissolve the cornstarch in a bit of cold milk or water to create a slurry.
3. Finely crush 5 frozen mastic resins with a spoonful of white sugar in a mortar.
4. Once the milk and cream mixture is warm, add the crushed mastic-sugar mixture and gradually add the cornstarch slurry, stirring constantly to prevent lumps.
5. Continue to stir until the mixture thickens to a pudding-like consistency.
6. Remove from heat and add the rose water.
7. Let the pudding come to room temperature, cover it with a plastic film, and make sure the plastic film is touching the surface of the pudding to prevent making a crust. 

Step 3: Prepare the Bread Layer 

1. Preheat your oven to 350°F (175°C).
2. Arrange the bread slices on a baking sheet and toast in the oven until golden brown, flipping once to ensure even toasting.
3. Once toasted, crumble the bread slices into coarse crumbs or leave them as is.
4. Arrange the bread on the bottom of the pan, cut, and fit until the bottom is fully covered with the toasted bread. Use preferably a transparent Pyrex, and pour the hot syrup over the bread. Let the bread soak up the syrup for 10 minutes at least before adding the pudding. 

Step 4: Assemble the dessert 

1. Pour the hot pudding over the soaked bread crumbs in the serving dish.
2. Spread the pudding evenly with a spatula.

Step 5: Chill and Serve

1. Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
2. Before serving, sprinkle the ground pistachios and dehydrated roses over the top for garnish.

Check Out More Dessert Recipes on my Blog  

You might also like 

• Kar’ Asali (Egyptian pumpkin, milk pudding)

• Oum Ali (Egyptian bread pudding)

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Aish Al Saraya 

Special Tools 

• Rectangular Pyrex 8′ x 9′ 

INGREDIENTS 

For the Syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon orange blossom water (optional)

For the Pudding:

• 6-8 slices white bread, crusts removed
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon rose water (optional)

For the Syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon orange blossom water (optional)

For the Pudding:

• 6-8 slices white bread, crusts removed
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon rose water (optional)
• 5 frozen mastic resin + 1 teaspoon of white granulated sugar, crushed together 

For Garnish:

• 1/2 cup ground pistachios
• 1/4 dehydrated roses 

DIRECTIONS

 Prepare the Syrup: In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves completely. Add the lemon juice and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes until slightly thickened. Remove from heat and add the rose water and orange blossom water if using. Set aside to cool.

Prepare the Bread Layer: Preheat your oven to 350°F (175°C).  Arrange the bread slices on a baking sheet and toast in the oven until golden brown, flipping once to ensure even toasting. Once toasted, crumble the bread slices into coarse crumbs.

Assemble the Base:  Spread the toasted bread crumbs or cut them to fit and cover the entire pan evenly at the bottom of a serving dish. Pour the prepared syrup over the crumbs, ensuring they are well-soaked.

Prepare the Pudding:  In a separate saucepan, combine the milk, heavy cream, and sugar over medium heat. In a small bowl, dissolve the cornstarch in a bit of cold milk or water to create a slurry. Once the milk and cream mixture is warm, gradually add the cornstarch slurry, stirring constantly to prevent lumps. Continue to stir until the mixture thickens to a pudding-like consistency. Remove from heat and add the rose water and orange blossom water if using.

Assemble the Dessert: Pour the hot pudding over the soaked bread in the serving dish.  Spread the pudding evenly with a spatula.

Chill and Serve: Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours or until fully set. Before serving, sprinkle the ground pistachios over the top for garnish.

Nermine’s Notes: 

• It is much easier to crush the mastic resin when they are frozen. 
• Cut into squares or scoop out portions, and serve chilled. Enjoy the delightful combination of sweet, creamy, and crunchy texture.