
Moroccan
Chicken Tagine with Olives and Lemon
来源: 传统
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.
来源
食谱提供 Egyptian home kitchens · 🏺 传统 · 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.
Watch it being made · 3 videos
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.
做过这道菜吗?在秀场分享一张照片吧。
晒出我的作品 →