Aish al Saraya
4 cups sugar
2 cups ground pistachio nuts
1/2 cup orange blossom water
2 lb (1 kg) ashta (home-made cream)
2 lb (1 kg) round loaf of French bread
30 cm diameter
1 cup water
Serves 16 persons
Remove the crust with a sharp knife and process in the blender
to form breadcrumbs.
In a saucepan, place the sugar and water over medium heat
and stir with a wooden spoon until sugar dissolves.
Remove one cup of sugar and water and stir over medium heat
until it becomes brown in color.
Add the brown sugar to the sugar and water solution, stir
and pour over the breadcrumbs.
Knead the bread crumbs with a moistened hand. Shape into
a ball, and set aside.
Roll half the ball of breadcrumbs between 2 aluminum foil
sheets to a thickness of 1/2 cm.
Remove the foil and turn out onto a large serving dish,
and sprinkle a little orange blossom water on it.
Smooth down with the palm of your hand.
Place the ashta on this layer in the dish and pat it down
with a spoon.
Roll the other half of bread ball and turn the layer of
bread on top of the ashta. Sprinkle with a little orange
blossom water and smooth down with your palm. Refrigerate
for 2 hours.
Serve cold, garnished with the ground pistachio nuts.