31/05/2026
AISH EL SARAYA. 🌹
Palace Bread.
This recipe is DEAR to my heart.
It’s one of my favourite Lebanese
desserts — a family recipe my
MUM makes that I’ve been eating
since I was a little girl. 🤍
This time we made it with a twist.
Same soul. Same flavour.
More FUNCTION. 🧬
Here’s what we used:
🍞 48hr fermented
sourdough (you already know
why — if you don’t, go watch
that reel 👀)
🥛 500ml single origin jersey cream
🥛 500ml organic full cream milk
🍯 2 tbsp organic raw sugar
🧬 3-4 tbsp
collagen peptides
🌽 1 tbsp organic corn starch
🌹 Lebanese Attar (rose water
sugar syrup — the naughty part 😏)
🌹 Rose water
Now let me talk about
for a second 💬
This is the REAL DEAL:
✅ 2000 daltons (meaning your body
actually ABSORBS it)
✅ Vitamin C
✅ 8000mg hyaluronic acid per serve
✅ Grass fed
Not all collagen is created equal.
This one is CLINICAL GRADE
and it went straight into
our family recipe. 🔥
My mum is the reason I am
who I am in health.
She’s been a disruptor long before
I ever was. 🌹
Cooking with her is my favourite
version of COMING HOME
to myself. 🤍
Save this and SHARE it for
the full method 📩
If you’ve made Aish El Saraya before —
what do YOU do differently?
Drop it below 👇🏼