初級

Om Ali

Name: Om Ali
Total time: 40 min
Yield: 6
Cuisine: Egyptian
Ingredients: 300 g Puff pastry or feteer, baked and torn; 1 L Milk; 120 g Sugar; 200 ml Double cream; 100 g Mixed nuts — pistachio, almond, hazelnut; 30 g Desiccated coconut; 40 g Raisins; 1 tsp Vanilla extract, or a strip of orange zest

Egypt's national pudding: torn pastry soaked in sweet hot milk with nuts and coconut, then baked until the top blisters golden and the middle turns to custard.

出典

レシピ提供 Egyptian home kitchens · 🏺 伝統 · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egyptian · national dessert — An ownerless traditional dish, so no cook is credited. The cited article confirms om ali as Egypt's national dessert, a hot pudding of pastry soaked in sweetened milk with nuts, and records the 13th-century legend behind the name. Quantities and method here are this book's own.

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⏱ 40 分🍽 6人分🔥 520 kcal🇪🇬 エジプト

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作り方

Heat the oven to 200 °C. Tear the baked pastry into rough pieces and spread them in a baking dish.
Scatter the nuts, coconut and raisins evenly through the pastry, keeping a few nuts back for the top.
Bring the milk, sugar and vanilla just to the boil, then pour it evenly over the dish until the pastry is soaked but not swimming.
Spoon the cream over the surface in blobs — do not stir it in.
💡 Those blobs are what brown into the blistered top. Stirred through, you get a pale, uniform pudding instead.
Bake 15–20 minutes until the top is golden and bubbling at the edges.
Rest 5 minutes — it sets as it cools — and serve hot, scooped into bowls.

💡 コツ

Too much milk is the usual mistake: the pastry should drink it, not float in it. Add the last 200 ml only if the dish looks dry.
The name means "Ali's mother", after a 13th-century sultan's wife; Egyptians tell the story with relish and it is not a gentle one.
Nut-free version: double the coconut and raisins. It stays recognisably om ali.