




There is, however, a very similar desert called aish al-saraya or "bread of the mansion." In it, bread is soaked in a syrup mixture until soft and moist, and served cold with a big dollop of clotted cream ('ashta) on top. I always think of 'aish el saraya, sometimes translated as Middle Eastern bread pudding, as Egyptian, but you're just as likely to find it in Lebanon or elsewhere. My recipe, taught by a 2nd generation Lebanese friend, is sort of like a cross of aish el saraya and kunafe. The bread crumbs are moistened with syrup but not made heavy with butter, and the cheese is not stringy but a light and fluffy whipped ricotta. It's layered like kunafe but served cool, not warm, and very easy to make ahead of time.
A friend of mine swears her mother makes a version of kunafe even I would like, and another friend just back from Jordan says I have to try the new trend of "rolled kunafe," which she claims is lighter than the traditional version. But I've heard these claims before, so until a kunafe wins me over, I'll stick with my recipe.

Middle Eastern Bread and Cream Pudding
12 slices white bread or challah bread, something soft and mild
1 1/2 cups fragrant syrup, recipe follows
16 oz ricotta cheese
1 cup heavy cream
1/4-1/3 cup sugar
1. Preheat oven to 425F. Lay bread slices on two baking sheets and toast in the oven until golden brown. Process the bread in a food processor until you have fine textured crumbs.
2. Beat together the ricotta and 1/4 cup sugar. Add in the heavy cream and beat the mixture with an electric mixer until smooth and thick. Taste for sweetness- it should be pleasantly sweet with a hint of tang. Adjust sugar if necessary.
3. In a bowl mix the bread with the 1.5 cups syrup till you have a crumbly loose sticky mixture.
4. In a round 9 inch cake pan or spring-form pan, layer half the bread crumb mixture and pat with your hand to compact a little. It should not be as compact as pie dough.
5. Layer the cream on top of the bread crumbs. Add the rest of the bread crumbs on top of the cream and pat them down as much as possible without squashing the cream.
6. Refrigerate for at least 2 hours before serving and serve it cold, with an extra drizzle of syrup if desired.
for syrup:
2 cups sugar
1 cups water
1 tablespoon lemon juice
1 tsp rose water
1 tsp orange blossom water
1. Mix the sugar, water and lemon juice in a saucepan and heat until it boils and all the sugar dissolves. Let it simmer for 5 to 10 minutes till a little syrupy. Remove from heat, add the rosewater and orange blossom water, cool and store in a jar.