Eish Elsaraya With Pistachios Recipe

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watering Lebanese dessert that does well after a spicy main course Eish ElSaraya with Pistachios Recipe
Eish ElSaraya with Pistachios

A mouth-watering Lebanese dessert that does well after a spicy main course!

Preparation Time: 5 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 5 persons

All you need

1 loaf sliced white bread, grilled
2 cups water
1 cups sugar
1 tbsp freshly squeezed lemon juice
1 tsp rose water
350 gm kishta
1 cup milk prepared from al alali Full Cream Milk Powder
1 tbsp al alali Corn Flour
2 tbsps rose water
80 g chopped pistachios


  • In a food processor, Chop the grilled bread to get coarse small chunks
  • In a rectangular medium size serving plate, spread the crumbs at the bottom
  • To prepare the syrup, dissolve sugar in water, boil for a few minutes, add lemon juice , boil until thick, set aside, add rose water and mix
  • Pour over the crumbs, soak it completely
  • With the back of a fork, press the layer of sweetened crumbs against the bottom of the plate to obtain a more compact layer
  • In a small casserole, mix thoroughly the kishta, the milk prepared from al alali Full Cream Milk Powder and al alali Corn Flour, bring to a boil on medium heat, stirring constantly
  • Cook over low heat until the cream pudding becomes thick . Set aside, add rose water
  • Spread the pudding over the crumbs mixture covering it completely
  • Sprinkle a thick layer of pistachios on top, set aside to cool.
  • Refrigerate for a few hours
  • Serve and enjoy!

Source: alalali

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