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1
Make a thick syrup.
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2
Bring to the boil the sugar and water with the lemon juice.
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3
Simmer 10 minutes, until it thickens.
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4
Stir in honey and rose water and simmer for 2 minutes longer.
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5
You can darken the syrup to a rich deep brown (the traditional color for this sweet) by melting 2 tablespoons sugar in another pan until it is a dark-brown caramel and stirring it into the hot syrup.
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6
Cut a slice about 3/4 inch thick horizontally right across the loaf of bread, and cut away the crust around it, so as to obtain one large soft crustless disk of bread.
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7
Dry out in a very low oven until slightly colored.
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8
Then moisten with water.
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9
Pour the syrup into a wide, shallow round pan which will hold the whole crustless disk of bread.
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10
Bring the syrup to the boil.
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11
Place the bread in it and simmer very gently, squashing and pressing it down with a wooden spoon to help it absorb the syrup better.
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12
Cook for about 3/4 hour, adding water if it becomes too sticky, until the bread is entirely soaked through and is soft, rich, and heavy.
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13
Turn out onto a round serving platter and allow to cool.
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14
Spread with a thick layer of cream or mascarpone and sprinkle, if you like, with chopped pistachios.
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15
Serve very small portions, as eish es seray is extremely rich and nobody can eat too much of it.
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16
Individual slices of bread can be used in the same way as the single large disk of bread and simmered until soaked through and very soft.
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17
In the Lebanon the syrup is scented with the grated zest of an orange.
