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Bread Sweet
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.

 

 


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