Esh Asaraya recipe

Esh Asaraya is a rich and indulgent Middle Eastern dessert, originating from the Levant region, particularly popular in countries like Lebanon and Syria. This dessert is known for its light, airy texture and sweet, creamy flavor, often served chilled as a refreshing treat. It’s made with layers of bread soaked in syrup, topped with a creamy filling, and garnished with pistachios or other nuts.

Here’s a delicious recipe to make Esh Asaraya at home:

Ingredients:

For the Syrup:

• 1 cup sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

For the Base:

• 4 slices of white bread (preferably day-old or slightly stale)
• 1/4 cup melted butter or ghee

For the Creamy Filling:

• 1 cup heavy cream
• 1/2 cup ricotta cheese or mascarpone cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Garnish:

• 1/4 cup crushed pistachios (or any nuts of your choice)
• Ground cinnamon (optional)

Instructions:

Step 1: Prepare the Syrup

1. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved.
2. Reduce the heat and let the syrup simmer for 5-7 minutes to thicken slightly.
3. Remove from heat and stir in the rose water or orange blossom water if using. Set aside to cool.

Step 2: Prepare the Bread

1. Preheat your oven to 350°F (175°C).
2. Trim the crusts off the bread slices, then cut each slice into quarters. This ensures a more even texture when soaking and assembling the layers.
3. Brush both sides of each piece of bread with the melted butter or ghee.
4. Place the bread pieces on a baking sheet and bake for 10-12 minutes, flipping them halfway through, until they are golden and crisp.
5. Once baked, remove the bread from the oven and allow it to cool slightly.

Step 3: Prepare the Creamy Filling

1. In a mixing bowl, combine the heavy cream, ricotta cheese (or mascarpone), powdered sugar, and vanilla extract.
2. Use an electric mixer or whisk to beat the mixture until it becomes smooth and slightly thickened. The texture should be light and fluffy.

Step 4: Assemble the Esh Asaraya

1. In a serving dish or individual glasses, arrange the baked bread slices as the base layer.
2. Pour some of the cooled syrup over the bread, ensuring each piece is well-soaked but not soggy.
3. Spread a generous layer of the creamy filling over the soaked bread.
4. Repeat with additional layers of bread, syrup, and cream if needed, until you’ve used all the ingredients.

Step 5: Garnish and Serve

1. Once all the layers are assembled, garnish the Esh Asaraya with crushed pistachios or your choice of nuts for a crunchy texture.
2. Optionally, sprinkle a little ground cinnamon on top for added flavor.
3. Refrigerate the dessert for at least 2 hours or overnight to allow the flavors to meld and for it to chill completely.

Tips:

• For a lighter version, you can substitute some of the heavy cream with Greek yogurt for added tanginess.
• You can adjust the sweetness of the syrup by adding more or less sugar based on your preference.
• Esh Asaraya can also be made in individual portions for a more elegant presentation at parties or gatherings.

Enjoy your homemade Esh Asaraya, a delightful dessert that’s sure to impress!

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