Aish El Saraya with Rosewater Syrup

A family favourite, Aish El Saraya is a simple Middle-Eastern bread pudding dessert that’s super simple but oh so good!



Syrup mixture
3 cups white sugar
1 ½ cups water
1 tablespoon rosewater
1 teaspoon lemon juice

Creme Filling mixture
1-liter full cream milk
250ml thicken cream
4 tablespoon sugar
3 tablespoon corn-flour

250g crushed pistachio
100g whole pistachio
Pink rose petals
1 packet biscotte slices


  1. On medium heat in a large pot place the milk, cream, sugar, corn-flour together and continue to stir until the mixture is thick.
  2. In another pot place the syrup mixture on heat – the water, sugar, lemon juice on a low heat for approximately half hour, until the mixture is slightly thick. Turn off the heat and add in the rosewater.
  3. Place a single layer of Biscotte on the base of a deep serving dish and generously cover with syrup .
  4. Place the cream mixture on-top and top with the crushed pistachio and place in the fridge to set for at least 1 hour before serving.
  5. Once set, remove from the fridge, slice and top with the rose-petals (optional) before serving.

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