In Turkey, the dessert is known as Ekmek Kadaifi and is made with kadayif (shredded filo dough) instead of bread. The dough is layered with custard, which is often flavored with vanillia and enriched with pistachio or walnuts. The use of shredded dough gives the Turkish version a distinct texture, with a crispy exterior and soft interior. It is a rich, indulgent treat commonly served in Turkish bakeries and restaurants.

The Greek version is very similar to this version, the only difference being that the Greek version is soaked in light syrup, often infused with citrus or cinnamon.

Palestinian versions of Aish El Saraya are known for their creamy texture, often incorporating generous layers of whipped cream between the bread and custard. Dried fruits, such as dates, are sometimes added to the layers for more sweetness. The syrup is flavored with rose water and orange blossom water and the custard is typically lighter and more pudding-like.

In Jordan, Aish el-Saraya is often made using regular white bread instead of the traditional flatbread. The bread is soaked directly in syrup without being fried, resulting in a softer texture. The custard tends to be lighter and is sometimes flavored with spices like cinnamon. The dessert is typically more delicate than its Lebanese counterpart, with the texture of the bread being more absorbent.