Aish el-Saraya (Toasted Bread in Caramel Syrup)
Artwork Details
| Full Title | Aish el-Saraya (Toasted Bread in Caramel Syrup) |
| Title in Arabic | عيش السرايا |
| Artist | Ruba Saqr |
| Medium and Support | Gouache on paper |
| Dimensions | Height 28.5cm x Width 28.5cm |
| Paper Dimensions | Height 29.5cm x Width 29.5cm |
| Date Made | 2025 |
| Display Type | The artwork has been scanned in order to showcase it online |
| Notes | The signature at the bottom of the painting has been added digitally for the purpose of crediting the artist online. The original artwork will be signed on the back |
| Keywords | Levantine food culture painting, Lebanese cuisine art, Eastern Mediterranean culinary culture artwork, Middle Eastern food painting, Shami cuisine, Levantine woman artist, Jordanian fine artist, women artists, female artist |
Description
Aish el-Saraya, one of the most enigmatic desserts in the Levant and North Africa and often attributed to the Lebanese, is by far my most favourite dessert. It is the inspiration behind this original gouache on paper artwork, painted on premium, acid-free, 300 gsm watercolour paper.
For decades, restaurants, chefs and cookbooks in Bilad al-Sham have referred to Aish el-Saraya as a Lebanese creation. However, its name seems to let on a different kind of story, albeit one that is shrouded in mystery.
Meaning of Aish el-Saraya
The word Aish in the Egyptian dialect means “bread,” and Saraya is Ottoman Turkish for “palace.” Previous generations of Syrian, Lebanese and Egyptian citizens used to refer to large mansions as Saraya. Owing to 400 years of Ottoman rule, many Ottoman Turkish words made their way into their daily speech.
This brings us to the literal translation of Aish el-Saraya, and that would be “bread of the palace,” or “palace bread.”
Another thing that is perplexing about this sweet is that it’s made with white toast bread, brought to a crisp before dipping it in caramel (according to the recipe we follow at my household).
Interestingly, toast bread isn’t part of the traditional Levantine or Lebanese cuisines. Furthermore, caramel isn’t really a mainstay in the Levantine sweets landscape, as opposed to Ater, which is this region’s classic sugar-based syrup. Typically infused with orange blossom water, we serve it with everything from Baklawa (or Baklava) to Knafeh (or Kunafa).
The two recognisably Shami (or Levantine) ingredients in this dish are the Ashta (Arab clotted cream), which some substitute with whipped cream. And the Festuk (pistachios).
In the end, for this artwork, I used visual cues depicting the Lebanese culture, seeing how that’s the popular belief about this dish’s origins.
This painting is part of an ongoing series inspired by the culinary culture of Bilad al-Sham, the Mediterranean, and North Africa.
