Om Ali (Egyptian Bread Pudding)
Aperçu
Om Ali is Egypt's most beloved dessert, a warm, sweet pudding made from torn pieces of puff pastry or bread baked in sweetened milk with nuts, coconut, and raisins until golden and bubbling. It sits somewhere between a bread pudding and a milk-soaked pastry and manages to be simultaneously comforting and festive. The dish is a fixture of Egyptian restaurants, home celebrations, and Ramadan gatherings, where it is often served in communal baking dishes at the end of a large meal. Despite its simplicity, Om Ali manages to taste luxurious, the puff pastry creates layered, crispy edges while the centre remains soft and creamy with the absorbed milk.
Note de Patrimoine AFN
Om Ali translates as Mother of Ali in Arabic and is one of Egypt's oldest documented desserts, with origins traced to the Ayyubid dynasty of the 13th century. According to Egyptian culinary tradition, the dish was created by Om Ali, wife of Sultan Ezz El-Din Aybek, who distributed it to the people of Egypt in celebration of her husband's victory over a rival. Whether the legend is literal or not, the dish has been central to Egyptian dessert culture for centuries.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Preheat oven to 350 degrees F (175 degrees C).Butter a 9x13-inch baking dish. Place the pastry sheets in the baking dish and place the dish in the oven.
- 2
Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
- 3
Preheat the oven's broiler.
- 4
In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut, and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in a 9x13-inch dish.
- 5
Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
- 6
Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
- 7
Place dessert under oven broiler until top is golden brown, about 10 minutes.
- 8
Serve hot.
Avis
7 avis
Vous Aimerez Aussi
Voir toutes les recettes Egypt →
Tarb (Grilled Kofta Wrapped in Lamb Fat)
Egyptian Meshabek
Got the puff pastry at Trader Joe's and it baked up so flaky. I was worried 4 cups of milk would be too much liquid, but the broken pastry pieces absorbed every drop once it went under the broiler. My family finished the whole pan o!
I had the exact same fear about all that milk! I had to trek over to an international grocer on London Road here in Sheffield to track down orange blossom water, but the pastry soaked up every single drop once it went under the grill.
Yo, my broer, I sommer used leftover puff pastry sheets from pie night for this! Pouring that hot sweetened milk over the toasted walnuts and raisins made the whole house smell heavenly. We ate it warm straight out the oven.
Chantelle, using leftover puff pastry is the real secret sha! That aroma when the hot milk hits the toasted walnuts and raisins is no be small thing. We couldn't even wait for ours to cool down either, straight from the oven to the plate.
Grabbed puff pastry sheets from Sainsbury's yesterday to try this. My Egyptian neighbour used to make Om Ali with palmier biscuits, but breaking up baked pastry sheets works just as well. Added extra hazelnuts and reduced the white sugar slightly. Took me right back to Cairo nights!
First time making bread pudding with frozen puff pastry instead of loaf bread. Boiling the milk with sugar before pouring it over the baked pastry pieces made everything soak up nicely without turning into total mash. e sweet no be small thing o.
abeg how long do you leave yours under the broiler? my flaked coconut almost burnt before the heavy cream layer on top got properly browned. Still tasted lovely inside though, very rich.