Ingredients:
2 Cups Sugar
2 Cups Water
2 Tablespoon Lemon Juice
2 Tablespoon Orange Blossom Water
Toast bread, toasted very brown and crunchy
Fresh Cream, or as it is known Cre’me Frai’che- Or two cans of Nestle full whipped cream
Direction
- Pour one cup of sugar in a pot, cook 
on high heat until the sugar starts to become in a liquid state and brown in color, this process makes the sugar “caramelized” , which is caramel in color. Move the pot around on the high heat, keep watching it; you do not want it to burn.
- When all the sugar becomes caramel color, add the second cup of sugar, stir to mix and add two cups of hot water. At this point, be careful when pouring the water on top on the sugar, some hot bubbles may form and hit you in the face, so keep your face away from the pot and wear protective gloves in your hands.
-Add two tablespoons of lemon juice to prevent the mix from crystallizing and mix.
-Simmer on medium to low heat until the mix becomes well incorporated.
- Add two tablespoons of Orange blossom water.
- In the meantime, toast your bread in the oven or in the toaster until crunchy and brown. You may cut the edges of the toast before you toast it or just leave it. With trial and error, I found out that cutting the crust out makes the dish better.
- Lay yout toasted bread in a pan.
- Pour the caramelized sugar and water mix all over the toasted bread
- The toasted bread will absorb the sugar mix and make it soft and mushy. Let cool before spreading the fresh cream.
- Spread the fresh cream on top of the bread and sugar syrup mix evenly to cover the top.
- Sprinkle sliced or ground pistachios on top of the cream to cover the whole top of the mix.
- Refrigerate before serving. Serve cold. It can keep in the fridge for couple of days.
المقادير
كوبين سكر*
كوبين ماء*
ملعقتين عصير ليمون*
ملعقتين ماء الزهر او ماء الورد*
*قالب توست أبيض, أو ما يكفي من الخبز التوست ليغطي صينية مقاس9X11 انش
*قشطه طازجه, كريم فريش أو علبتين قشظة نستله (قيمر)
*نصف كوب فستق حلبي شرحات او مفروم ناعم للتزيين
طريقة التحضير
*ضعي كوب سكر في الوعاء على نار عاليه حتى يصبح لونه مائل الى اللون البني الأشقر. هذه الطريقه هي تحويل السكر الى الكراميل.
*أضيفي الكوب الثاني من السكر و امزجي الخليط.
*أضيفي كوبين من الماء الساخن. في هذه المرحله كوني حذره عند صب الماء فوق السكر, حيث ستتكوّن فقّاعات قد تصيب و جهك. أبعدي و جهك عن قدر الطبخ و البسي كفوف واقيه. حرّكي المزيج جيدا حتى يذوب كل السكر
*حمّصي الخبز التوست في الفرن
*صُفّي الخبز المحمّص في صينية التقديم, أضيفي قطر السكر فوقه حتى يصبح الخبز طري و يُقطّع بسهوله. أتركيه حتى يبرد
*غطّي الخبز التوست بالكريمه, وذلك بتوزيع الكريمه ( ألقشطه) على وجه الخبز بتساو
*غطّي وجه الصينيه بالفستق الحلبي المفروم أو المشرّح
6 comments:
This dessert looks great. I love the fact that it's with pistachios which are my favorite nuts.
Also, there is an award for you in my blog. :)
Thanks for your nice award! i will check it out for sure.
Summer aka mimi, its my pleasure to link to your site. I stumbled upon your blog while searching how to cook mulookhiya, lol. Cause thats what HUBBY asked me to do, and I was clueless!!! After that I just kept reading and reading and loved all your recipes. My best one so far that I excelled in is fettat humous. So dont thank me, you're doing a great job especially for us women who can barely fry an egg :)
And now, even HUBBY tells me, go see how mimi does it, LOL. So see it worked!!!
Love your blog, and thanks for your kind words
Thanks Neurotic-wife for coming by! i really appreciate it...i am so glad that you can cook now, even simple dishes to please your husband...i am not sure if the way to a man's heart is his stomach, but it helps to feed him well! have a great day.
Salam
This is an extremely informative blog and a life saver.
I wanna ask you something
I did two mini alterations to the recipe and it still tasted good.
Instead of toast I used lady fingers (like when you make Tiramisu). and I add to bags of earl gray tea to the sugar syrup to add flavor to it.
What do you think?
Dawn, i think it is great how you modified the recipe to your liking..i like that! it sounds like it came out good...sahtain! and thanks for your visit here.
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