Video recipes

Saraya bread

4 servings



  1. 400 g brown bread, crusts removed and roughly chopped

  2. 400 g (1¾ cup) Langnese Acacia Honey

  3. 250 ml (1 cup) water

  4. A squeeze of lemon juice

  5. 1 tsp. rose water

  6. 300 g Middle Eastern cream (kashta), boiled

  7. Pistachios, roughly chopped

  8. Almond flakes

  9. 1 tbsp. butter


  1. Put the honey and water into a saucepan and cook over a medium heat until it turns into a golden caramel, then take the pan off the heat and stir in the lemon juice and rose water.

  2. Dip the bread into the caramel then transfer to a sieve to remove any excess liquid. Repeat the same process with the rest of the toast.

  3. Melt the butter into a pot then add the bread and cook until you get a paste.

  4. Transfer into a serving dish, pour the cream over and sprinkle the toasted nuts on top.