 | |
| Type | Dessert |
|---|---|
| Place of origin | Arab world |
| Main ingredients | bread, sugar,qishta,rosewater,orange blossom water,lemon juice, water |
Aish as-Saraya (Arabic:عيش السرايا,lit. 'palace bread', in Egypt it is shortened "عيش" "bread") is anArab dessert eaten regularly in theLevant andEgypt,[1][2] consisting ofsyrup-soakedbreadcrumbs topped with clottedcream andpistachios, and contains neithereggs norbutter.[3] It is popular in theArab world.[4]
The nameAish as-Saraya translates to "bread of the royal palaces," the wordsaraya being of Turkish origin.[5]
InEgyptian Arabic,Aish (Arabic:عيش,IPA:ʕayš) means bread, which is also theArabic word for life.[6]
Usually, Aish as-Saraya is made with a layer of finely shredded bread that is doused with syrup, with a second layer of cream on top of the bread layer, typicallyqishta, a type of clotted cream, is used, the dish is then topped with fruits and nuts.[5][7]
Qatir is often mixed with the bread, and also used as garnish.[5][8]
The exact era and location from which the dessert originated is debated,[9] with some attributing it to theOttoman Empire,[5] or even the much olderFatimid Caliphate.[7]
The nameAish as-Saraya, meaning "bread of the palace", is said to have been given to the dish due to the fact that it originated from palaces which were plentiful in the region, in which ingredients likeqishta, nuts, and bread, which were too expensive for the common man, were readily available.[7]
According to historianMary Isin [tr],saray etmeği (meaning "palace bread") was a popular pudding in the Ottoman empire during the 19th century, it was made fromkaymak (a form ofclotted cream) and thecrusts offine white bread loaves that were baked in theSultans kitchen, eventually, the bread was replaced by a form of rusk called a "Damascusrusk".[10] An 1895 Arabic-English dictionary by authorSocrates Spiro describedaish as-saraya as a "kind of Turkish cake eaten with cream".[11]
A book titled "The Aish Al-Saraya Incident and Attendant, Amusing Events" (Arabic:حادثة عيش السرايا وما يتعلّق بها من وقائع مسلية) bySudanese authorHammour Ziada was released in Arabic, its name directly referencing the dessert.[12][13]
ِAnother Arabic book with a title referencing the dessert was written byEgyptian authorSaeed Hajjaj [ar], titledAish as-Saraya..and other texts (Arabic:عيش السرايا.. ونصوص أخرى).[14]
Madlouqa (Arabic:مدلوقة) is aLevantine cold-served dessert made from a layer ofsemolina flour that is toasted with butter, similar tosuji ka halwa, or a layer ofknafeh (kadayif), which is then topped with a second layer made fromqishta, and finally garnished with nuts and syrup.[15]
Layali Lubnan (meaning "Lebanese nights") is another layered dessert with a base layer ofsemolina pudding, a second layer of qishta, which is then garnished with syrup, nuts and rose petals.[16]
{{cite book}}:ISBN / Date incompatibility (help)| Beverages |
| |||||
|---|---|---|---|---|---|---|
| Breads | ||||||
| Starters and salads | ||||||
| Cheeses | ||||||
| Soups | ||||||
| Dishes | ||||||
| Desserts | ||||||
| Common ingredients |
| |||||
| Related cuisines | ||||||
.jpg) | ThisArab cuisine–related article is astub. You can help Wikipedia byadding missing information. |
