How to make Esh Al Asaraya

This recipe is a classic Middle Eastern dessert that is distinctly Levantine (Lebanon, Syria, Jordan). The name of it translates to “the palace’s bread”. Which,  evidently shows how famous and important this sweet is amongst Arabs. The story behind its name is that it was originated during the Ottomans’ reign in power.  The sweet was constantly served at the Sultan’s (emperor) palace. Lebanon, at the time, was under Ottoman rule. Hence, why other parts of the Middle East have adopted the recipe.  In addition to its popularity, this sweet is not a purely unhealthy sweet, because there are usually nuts garnished on top. There are many different variations to this recipe. However, the recipe that will be shown here is related to Lebanese cuisine.

Esh Asaraya
Author: Marwan Abdoh
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Servings: 2
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  • --Syrup
  • 1 cup sugar
  • 1/2 cup water
  • 4-5 drops rose essence
  • -- Cream
  • 2 cup heavy cream
  • 3 tablespoon sugar
  • 1/2 cup pistachios and nuts crushed
  1. Slice bread into pieces, trim their brown sides and crumble them onto a cookie tray.
  2. Place the tray in the oven and preheat it at 350F. Then, roast the bread crumbs until becomes light brown.
  3. In the meantime, mix heavy cream with sugar into a bowl until soft peaks are attained. Set it aside.
  4. To make the syrup, add sugar and water into a saucepan and then boil it. (Until the sugar completely dissolves in the water and you feel the mixture becoming sticky).
  5. Then, add rose essence to it. Now add roasted bread crumbs in the syrup and mix them well.
  6. Cook it until the bread becomes a little golden in color when the sugar starts caramelize.
  7. Transfer the bread mixed in syrup into a delicate bowl. Form a nice layer of it by pressing them together.
  8. Then, evenly spread the whipped cream over the bread crumbs.
  9. Garnish with pistachios and nuts and serve it cold.
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