Esh Asaraya is a popular dessert in Qatar and the whole region. It is a sweet, creamy and delicious dessert. Esh asaraya is made with sweet pieces of bread that is then smothered in cream, and then is topped with pistachio nuts which adds a nice crunch to each luscious bite.
What I love most about this esh asaraya recipe aside from the way it tastes is how quick and easy it is to make. You can also make it ahead of time which is a real plus when making your Qatari meal. Why not serve your Esh Asaraya alongside karak tea which is a staple in Qatar.
Did you know that Qatar is one of the richest countries in all of the world. It is loaded with oil and gas and with its small population of only around 2.5 million people it has a massive GDP. If you would like to learn more about this little wealthy nation be sure to check out “Our Journey to Qatar” to learn more. There you can also find more authentic Qatari recipes that you are sure to love.
Dates are also extremely popular in Qatar. They don’t grow much there in the desert region, but dates grow beautifully and is one of their exports. Another dessert that is popular in Qatar is simply sweetened buttered dates called Al Rangina. To make them all you do is use about 1/4 stick of butter and make a little rue with about 4 tablespoons of flour. Let the butter simmer for a bit and stir. Add in a cinnamon stick and mix it with the butter for a few minutes and simply arrange your dates on a plate and pour over the butter sauce. Sprinkle the dates with some powdered sugar and just like tha,t you can add a second dessert alongside the Esh asaraya to your Qatari dessert table.
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Esh Asaraya
A lusciously sweet bread and cream dessert you are sure to enjoy!
Ingredients
Ingredients
- 6 slices Bread sourdough
For syrup
- 1 cup Sugar
- 1/2 cup Water
- 1 Tablespoon Rose water or a few drops of rose essence
For cream
- 2 cups Heavy cream
- 3 Tablespoons Sugar
- 1/2 cup Pistachios crushed
Instructions
Instructions:
Trim the crust from the sides of the bread and then cut into bite size pieces and place them on a cookie tray.
- Heat the oven at 350 F and roast the bread till light brown color. This should just take a few minutes.
Whip the heavy cream with sugar , till it attains soft peeks. Set it aside.
In a sauce pan add the sugar and water.
Boil until the sugar dissolves and syrup becomes sticky. Add rose water or essence to the syrup.
Add the roasted bread in the boiling sugar syrup and mix well.
Cook them till the sugar starts caramelize and the bread becomes a little golden in color.
- Now in a bowl transfer the bread mixed in syrup and press them to form a layer. You can do this in one bowl or make individual servings which ever you prefer.
- Next spread the whipped cream and spread it evenly on the bread crumbs.
Garnish with crushed pistachios.
