Best Ever Om Ali (Egyptian Bread Pudding)
An Egyptian classic as old as time, gets an upgrade with the use of delightfully delicious PALMIERS (lunettes) instead of regular ‘ol puff pastry or roaa (Egyptian flat bread). Oodles of crushed palmiers get mixed with nuts, sweetened hot milk, topped with whipped cream and broiled to perfection. The result…crunchy and caramelized on top, deliciously creamy and silky in the bottom.
As tempting as it may be, I tend to refrain from labeling any of the recipes you see here with high status claims like “The Best,” or “Best Ever,” simply because the definition of what makes something “the best” differs from one person to another.
And also because I’m chicken and I’m scared that you’ll hate me forever if a recipe doesn’t turn out the way it should. And then I’ll lose my sleep for 3 weeks and resort to eating copious amounts of these therapy cookies to lift my spirit. But then I’ll put on so much weight, get depressed because I’ve turned into an Oompa Lumpa and then eat my feelings through this molten chocolate mug. Alone! Its a vicious cycle I tell ya. Sob sob…
And this, my friends, is why I’ve never titled any of my recipes with “Best Ever,” even if I’m convinced that they are…like these cookies and these muffins. Until today.
Because this version of Om Ali…is worth taking my chances.
I’ve been eating Om Ali all my life, and this is by far the best one I’ve ever tasted. And I have high hopes that you’ll agree once you try it for yourself.
Before we get elbow deep into the recipe, let’s just back up a little bit to explain what Om Ali is, in case you’ve never been acquainted.
Om Ali is…Ali’s mother. Literally. LOL! I know how ridiculous that sounds, but one mouthful of this delicious dessert, will make you care less what it’s called; and you’ll end up loving Ali, his mother, and his whole family:) Legend has it that Om Ali is named after Sultan Ezz El Din Aybak’s wife, back in the 13th century. She made it for a victory celebration, and distributed it among the people of the land. Her name stuck to this tasty dish ever since.
You could think of Om Ali as the Egyptian cousin of the ever-so-popular bread pudding. Same idea of soaking some type of bready carb with dairy and sugar and baking it in the oven. Om Ali skips the eggs though, which makes it lighter in texture, looser and milkier as opposed to custardy. Instead of bread, it is traditionally made with baked puff pastry, phyllo or roaa (Egyptian flat bread) combined with milk and nuts.
To be honest, I’ve never been that much into it, because of its monotonous texture. The bread part often gets too soggy and slurpy and one dimensional. As delicious as it tastes, but all creamy, all the time could be boring guys! Yes, the nuts do surprise you every other bite or so, but I’m very particular about nuts in dessert so it was’t really the most pleasant surprise.
So I set myself on a mission to find a “better” Om Ali recipe. I discovered recipes that use croissants instead, which sound promising, but there were several that use cornflakes. Like…really? But then when I asked around, all fingers pointed to my friend Dina. Apparently, Dina is famous for her Om Ali and I had no idea.
A few hundred text messages between Dina & I later, I was able to get the recipe! Kinda. Sorta. You see, Dina is one of those amazingly talented women who cook by sense, which is the complete opposite of obsessive compulsive, meticulous bakers like myself. Gosh, I wish I was like her! So eventhough she’s been making this for years, she had never measured anything. She simply senses the quantities. She amazes me! Long story short, after spamming her what’sapp feed with a flood of questions for 7 consecutive days, she was able to give me rounded amounts that I later measured. I hope she still likes me.
The secret that sets her Om Ali apart from all the others is the use of quality dairy products, as she stressed, and these…
Palmiers. Which are also known as lunettes.
I mean just by looking at its caramelized edges, you know it’s oughta make a knock-your-socks-off dessert. It’s pure genius!
These heart shaped, super crunchy cookies made from puff pastry rolled with sugar are the perfect base for Om Ali.
Why?
Their firm, crunchy texture, prevents them from soaking up too much milk like the traditional “breads.” So while the bottom layer will soften, it won’t disintegrate and turn into mush like the others. It will still have some bite into it. The top layer, on the other hand, will turn into this heavenly, caramelized, crunchy topping that beautifully contrasts the creamy bottom.
The palmiers, as they are, are so flavorful, so imagine the amount of flavor they’ll add to your Om Ali, compared to bland, plain puff pastry or roaa. The caramelized sugar around the edges will melt into the milk, giving it caramel undertones. DELISH!
Dina uses very high quality store-bought palmiers and so did I, which makes the dessert a breeze to put together. If you can’t find them or would prefer to make them at home, check out this great tutorial. Skip the cinnamon though.
Once you get your hands on some palmiers, fresh (preferably organic buffalo) milk, eshta (or whipped cream), sugar and nuts, this dessert is easy as throwing everything in a pan.
You’ll just break some palmiers in a baking dish (forget the pictures, and use a shallow rectangular dish instead of a deep one for better texture. I was going for a country Egyptian look by using a traditional deep dish, but I found that a shallow one gives more surface area for a crunchier top).
Then all you’ll need to do, is boil the milk with some sugar, then pour it all over two-thirds the amount palmiers. Note that I’m not adding the nuts at this stage, which is the traditional route, because some people (like someone I know) have nut issues. But if you like them inside, go ahead and knock yourself out!
Then top with the remaining one-third of palmiers. This will give you an extra-crunchy topping. Yum! My favorite part.
You’ll then dot the surface with eshta (country-style clotted cream), no worries if you can’t find it, whipped cream works just as well. This will melt under the broiler and browns to a beautiful golden brown color like this…
Mmmmmm…someone hand me a spoon.
Oh and sprinkle on some nuts to garnish, if you wish, or leave it bald…
and let everyone be their own boss.
Like Tooki…she likes nail polish, funky accessories and raisins.
Nuts or no nuts…this Om Ali is a real game changer!
“I’m lovin’ it” and so will you!
Best Ever Om Ali (Egyptian Bread Pudding)

An Egyptian classic as old as time, gets an upgrade with the use of delightfully delicious PALMIERS (lunettes) instead of regular ‘ol puff pastry or roaa (Egyptian flat bread). Oodles of crushed palmiers get mixed with nuts, sweetened hot milk, topped with whipped cream and broiled to perfection. The result…crunchy and caramelized on top, deliciously creamy and silky in the bottom.
Ingredients
- 500 g/1lb palmiers (also known as lunettes), storebought or homemade*
- 1 liter/1 quart (4 1/4 cups) full fat milk, preferably organic buffalo*
- 1/2 cup (100g) granulated sugar
- 250g/8oz (1 cup) fresh eshta balady (country-style clotted cream) or 1 cup heavy whipping cream, (whipped to medium peaks)
Optional assorted nuts of your choice (to serve on the side or to incorporate into the dessert) l used:
- 1/2 cup (57g) toasted hazelnuts, coarsely chopped
- 1/2 cup (57g) pistachios, coarsely chopped
- 1/2 cup (75g) raisins
- 1/4 cup (20g) shredded coconut
Instructions
You could either use a baking dish around the dimensions of 9X13 inches or 2 quart deep dish (buram) for this recipe. However, I've found that unlike the deep dish used in the pictures, a shallower rectangle or oval dish produces much better texture. The larger surface area of the wide, shallow dish allows for a greater amount of browning and crunch on top, which ensures crispy, caramelized bites with every mouthful.
- Adjust the oven rack to medium position and preheat the oven's broiler to 200C/390F.
- In an oven safe baking dish, break in half 3/4 of the amount of palmiers, and arrange in layers. Set aside the remaining 1/4 of the palmiers. Add in the nuts, if using. I prefer to serve it on the side as not everyone likes nuts.
- In a medium saucepan, over medium-hight heat, stir together the milk and sugar, until the sugar dissolves, then bring to a boil.
- Pour the boiling milk mixture over the palmiers.
- Use the reserved 1/4 amount of palmers to top the surface of the milk-soaked palmiers. This will create an extra crunchy topping.
- Dot the surface of the dish with spoons of eshta. No need to spread it. If using whipped cream, evenly spread it all over to cover the entire surface of the dish.
- Place the dish under the oven's broiler until bubbling around the edges and the top turns golden brown; about 10 minutes. Keep a close eye over it as it might brown in less time.
- Serve right away, hot with assorted nuts on the side (if you haven't already added them in the dessert before baking)
Recipe Notes
- For best results, use palmiers for this dish, which could be found at most bakery shops and big supermarkets. I get mine from Souffle, a bakery in New Cairo. Tel: 01002100137/ 01112100137.
- If you can't find palmiers or prefer to make them at home, click here for a great quick and easy tutorial. They are so simple to make and are basically just puff pastry rolled with sugar, sliced and baked in the oven. Just leave out the cinnamon for this recipe.
- As another alternative, baked puff pastry or toasted croissants could be used instead of the palmiers. Though still delicious, the results won't be same. You'll also need to up the sugar by about 2 tablespoons to accommodate for the missing sweetness of the palmiers.
- Organic buffalo full-fat milk, sold at milk shops, gives this dish the best flavor and creamy texture. However, it could be substituted by using 4 cups regular full-fat cow's milk, combined with 1/4 cup heavy cream.
- Feel free to leave the nuts out, increase or decrease them or substitute one or the other with almonds, walnuts or pecans
Recipe adapted from my very generous friend Dina AbdelHamid
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
This post may contain affiliate links.
All images and content are owned by Cleobuttera® and are copyright protected. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.
That looks awesome! Your friend Dina is a genius to use palmiers in the pudding! I love all the flavors in here 🙂
She really is and not only was she kind enough to share with me the recipe, but she even encouraged me to spill her secret to the world:)
This is amazing!!! I’ll try it today. I’m an Om Ali addict and I know this won’t help cure me in anyway 🙂
Hahaaaa! It will definitely make it worse:))) I really hope an Om Ali connoisseur like you gives it the stamp of approval:)
Hi. This looks amazing. What are palmiers in Arabic? Where from? Thanks…love your recipes…truly!
Hi Amna! Thank you so much:) They’re known as Lunettes in Egypt but some bakeries might refer to them as ‘naddarat.’ I got some amazing ones from Souffle in New Cairo. I added their information in the ‘NOTES’ section of the recipe box.
Bread pudding is one of my all time favorite desserts and I always, always, always have to try it if it’s on the menu. For as many as I’ve tried (or made) I’ve never seen one made with palmiers. but wow! I can’t even imagine what that’s like! Looks ridiculously good!
Same here! I love love bread pudding and this one is no exception. The palmiers in here makes this over the top delicious with its caramelized edges and firm but flaky texture. I’m so tempted to try them in the other type of bread pudding too and see how it goes:)
Where do you get eshta balady from New Cairo?
Hi:) I got it from Mandarin Koudeir. It’s excellent!
This looks sinful and delicious! Well done!
Thank you dear:) I wish I got transport you a plateful right now.
Hey…quick question..Can I substitute the eshta with pastry cream or custard???? What do u think?
Hmmmm…maybe if you’re going for a non-tradtiional Om Ali. But I wouldn’t recommend it if you want that classic Om Ali browned surface. The pastry cream/custard will not melt and brown like eshta or whipped cream will. It will just stay on there like the filling of a konafa, so you will not get that caramelized, crunchy topping which makes this dish extra special. It will work but will give you completely different results. So its really up to you):)
Thanks a lot for your reply. I really appreciate your prompt responses. Will give both recipies a go and tell you the results. Thanks a lot. 🙂
Absolutely brilliant. Palmiers!! Carameliness!! OF COURSEE!!! You and your friend deserve big fat buttery sugary hugs x
Isn’t the palmiers idea all sorts of genius?! I have no idea why I never thought about it before!
Some palmier hearts back to you love:)
Om Ali is forbidden in Egypt.
Because she was dating baba ghanoug.
🙂
This literally got me LOLing 😀 Good one!
I’m surprised we don’t bake it at all and just put it under the broiler , did I get that right ?
Thanks
Hi Riham! Yes you read this correctly. There’s no cooking needed here because everything is already cooked. The palmiers are already baked and the milk is sooooo hot. All you need is just to brown the top and that will also reheat the whole thing together.
I just made them and they were absolutely delicious. Super easy and super fast ! The only change I made to the recipe was the addition of rose water and orange blossom and it turned to be amazing.
Yum! I love love love rose water & orange blossom but I never tried them in an Om Ali! Sounds like that’s about change. Thanks for idea ?
It was amazing! Ive never liked om ali, but this was exceptional! ???
I added orange blossom water to the milk and sugar mix.. And i added a little cinnamon to the nuts when i sprinkled them over the dish.
Exceptional. Made my day, thank you xx
Dina your comment is what made my day. I’m so happy to hear that if changed your mind about Om Ali; it’s normally not my thing too. I absolutely LOVE your additions of cinnamon & orange blossom water; they are some of my favorite flavors in the world. Gotta give them a try the next time I make this recipe. Thanks for the tip & your feedback ☺️
Pingback: Egyptian-Themed Chocolates and Desserts | Eating The World
Assalamualaykum
I couldn’t stop laughing while reading this post……
You made my day….. In sha Allah will try it soon
You’r THE best….. Thanks for everything
Hahaaaaaa? I’m so happy to hear that my quirky writing put a smile on your face. I hope you give this recipe a whirl; it’s delish!
Pingback: Um Ali for #FoodOfTheWorld – MySpicyKitchen
Pingback: ‘People are going to snap’: Sweet-toothed Egypt endures a sugar crisis | Palestine.com
Pingback: 'People are going to snap': Sweet-toothed Egypt endures a sugar crisis-Times of News Australia
I only have dried out croissants. Do you think I could use those and sprinkle a good dose of sugar on top to get the caramel effect
I think it’s a good idea. I’ve never tried making Om Ali using croissants before so I can’t say for certainty, but a lot of people use it with success. You might need to adjust the amount of milk mixture though. I think you’ll probably need more as croissants are so puffy.
Hello,
I couldnt find ” geshta baladi”
I found egyptain geshta
Would this help?
Yup! That’s just perfect!!
Can we use a blow torch to brown the top instead of keeping it in broiler?
So sorry for my late reply. I guess you could…just do it from very far away so it takes it time to caramelize & not burn.
If using whipping cream, should I whip the cream in its unsweetened state or should I sweeten it like I would if it were going to be a topping on a dessert?
Hi Isabel:) There’s no need to sweeten it but you could if you prefer.
HI there,
I would love to try this recipe but unfortunately I don’t have oven.
Can you share any alternate option for making this recipe without using oven plz.
Thanks a lot in advance.
Hi Fatimasu! You could get by by skipping the broiling step, but you won’t have that caramelized surface, which is ok. Don’t put the cream/ eshta layer in that case. If you have a torch, like the one used in making creme brûlée, it would do the job of broiling the top.
Just a quick question,
Heavy cream as the whipping cream or cooking cream? Which should be used for substitution with the cows milk
Sorry for the confusion. It’s whipping cream that you’ll need to whip before adding.
You could use any rich full fat milk you prefer. To make it even richer, like fresh cow’s milk, you could add some cream to it…you can find more details in regards of that in that ‘notes’ section of the recipe.
Thank you so much for sharing this recipe, it completely satisfies my nostalgia for umm Ali! It’s a little hard to find in Alabama 😉
Because everything comes together so quickly, and since I’m cooking for one, I cut everything down to 1/8 and devised a “personal” umm Ali (akin to the popular cake in a mug). This way I can have creamy, crunchy on the top umm Ali whenever I like!
What a genius idea! Om Ali mug cake for one…I love that! So happy you found a way to personalize it and enjoy it. Thanks for sharing your handy trick.
Pingback: Om Ali - Egyptian Bread Pudding - SugarLoveSpices
Pingback: Our Egyptian cuisine nights – Over the Teacups
where can i get eshta in the US? or is it called something else
Hi Nadine. I’m honestly not sure where you can find it in the US. You could have a good shot at it at Middle Eastern speciality supermarkets. I think the closest substitute you can get in the US is creme fraiche. However, for this particular recipe, whipped cream works just as well.
We have just returned from a fabulous trip to Jordan, where we were introduced to Umm Ali, and loved it! I will have fun making this recipe and remembering the wonderful time we spent in Jordan, with her very generous and welcoming people. Thank you, and your lovely friend Dina, for sharing!! I will have fun in Australian trying to source eshta balada – will try whipping cream or crème fraiche
Thank you so much Tricia for your lovely comment. I hope this Om Ali brings back all the sweet memories of the ones you spent at Jordon. Enjoy dear & I’ll be sure to send Dina your appreciation ?
Hello it is me Soraya again 🙂 I tried thia recipe today and want to share some things I did. You 5old me that Eshta was something like mascarpone and I did this on top of my Umm Ali and it was amaaaaaazing!
Also I did a little les milk around 100ml and put in thicker coconut milk/cream. For a little coconut flavor without the flakes and it really made it taste good. Thank you for response and hope to see more about eshta the history and differences. Love!
Hey Soraya! So good to hear back from you. It’s so great to hear that mascarpone worked well as an eshta substitute. Love that you’ve used coconut milk…I have a weak spot for anything coconut flavored. So happy you enjoyed this one and thanks for letting us know how it turned out.
Hey your recipe seems easy n super yummy will be trying for a food stall. Just one query, as i will be selling and need to make individual cups which are of pladtic and cannot be put in oven, will it be ok if i bake according to your directions and then serve in shot glasses secondly mine will not be warm as it should be because we don’t have heating system at the venue so will it taste ok if it’s not that warm????
Would really appreciate your help, thanks in advance.
Hello Sabeen! Thanks for your interest in this recipe! It really is easy as it is delicious, but in all honesty, it’s not the best make-ahead dish. This dessert is best served as soon as it’s prepared, or within an hour while it’s still warm. As it sits, the palmiers continue to soak in the milk mixture, which starts to thicken up the pudding and alter the consistency; think cereal. You can remedy that by keeping extra hot milk mixture on hand and adding in more to loosen the texture. As for serving it at room temperature, well…it’s ok but not nearly as good as it is while warm. In restaurants and hotels in Egypt, they always serve it over chafing dishes set over a steam bath. They also put way more milk mixture than needed, so that when it thicken up as it sits, the consistency remains right. Hope that helps!
Thank you so much yeah i thought the same so switching to another dish for the event but for surely will be making this for home. Will let you know how it turned out. Thanks again 🙂
Hi!!
Could you tell me where you get those beautiful beaded serving glasses/bowls that you have in the Oum Ali pictures above? I’m obsessed with them!
Thank you!
Mariam
They’re so pretty right?! ? I actually borrowed them from my sister-in-law, but she said that she got them from khan el khalili about 6 or 7 years ago.
Pingback: Food : BEST EVER OM ALI (Egyptian Bread Pudding) with a secret ingredient that takes it... - FameDubai Magazine | Your daily dose of Lifestyle, Shopping & Trends in UAE
Very boring questions to such an exotic recipe, but
1. How many people does this serve?
2.If I don’t serve this right away, does it lose its amazingness ??
Loved your commentary. Thanks!
Hahaaaa! These are actually really great questions; thanks for bringing them to my attention.
1. It serves around 8 to 10 people.
2. Well depending on your textural preference. I find that it soaks up most of the milk as it sits, which makes it a bit goopy. Some people don’t mind that at all. I personally like to serve it within an hour upon getting it out of the oven. That way, it has a variety of textures; crunchy on top, milk in the bottom, soft in some areas, and chewy in others.
Your recipe for Om Ali looks wonderful. I would like to make it this weekend. I do have one observation. It appears as though you do not bake it first then broil. Is this true? I am wondering if only broiling is enough to incorporate all the liquid into the recipe so the finished dish is the right consistency. Our dinner guests accompanied my husband and I to Jordan recently where we discovered Om Ali??
Thank you Diane! I hope this recipe for Om Ali delivers and reminds you of the one you enjoyed in Jordan.
Since everything is already baked and there are no eggs involved in this recipe, I found that full baking is unnecessary here. The boiled milk contains enough heat to hydrate and expand the size of the palmiers as they sit together for several minutes. The broiling step is just to brulee the surface of the dish and melt the cream on top. At first, you might feel that the consistency is soupy, but as you allow the dish to cool enough to be able to eat it, it will thicken enough to come to the right consistency. Enjoy ?
Great recipe. I ate Om Ali as a boy in Cairo, was looking for a place in Cairo to send a friend to try it (any recommendations?) and found your lovely site. Thank you! 2 questions/comments: 1) Could you post a picture of the more shallow dish that would be more ideal. 2) When you say “cover the top with whipped cream”, do you mean actual whipped cream or not-yet-whipped whipping cream? 3) Is something like eshta sold in the U.S. and what might it be called? Thank you so much CleoButtera! 4) Can you explain the Babaghanouj joke below? I know baba is father, but is there more to it? Thanks!
Thank you so much Gerry! Hmmmm recommendations for Om Ali in Cairo…On the higher end, there’s Abul Sid restaurant that serves authentic Egyptian food, and also Zaitouny at Four Seasons hotel. But if he/she is ever in more touristy areas like Khan El Kalily, then he/she should definitely try it at any of the traditional cafes there like Naguib Mahfouz Cafe.
1) I’ll try to do that soon, but meanwhile, what I meant is something like a 13X9 inch pyrex dish.
2) Yes actual whipped cream that’s already been whipped.
3) The closest thing would probably be clotted cream or creme fraiche.
4) I wanna see the joke ? Hit me up!
Hey, thank you so much for this recipe. I am planning to make this for mother’s day Iftar and I am so excited. Just one quick question, Can I substitute eshta with a regular cottage cheese? Thank you so much to both you and your friend for giving this recipe. ??????
Hi Lamya! It’s really our pleasure. Cottage cheese is really not the best choice here. It has a completely different taste and texture than eshta. The best substitute would be whipped cream. So good!
I made this today and everyone absolutely loved it, and I also liked how the palmier doesn’t turn into absolute mush and holds its shape well.
So happy to hear that you loved it Yosra ?
Thanks so much for this amazing recipe. It was all gone before I could even take a picture! The only addition was 1/2 tspn of orange blossom water. Delicious!
YUM! I love orange blossom water over anything! I’ve never tried it in Om Ali, but can imagine how good it can be ? So happy you enjoyed this take on Om Ali!
Attachment
I just did it ? Um Ali with home made palmier. Oh boy what a Um Ali ?? love it.. Thanks Tasbih and thanks to your friend for the recipe ?
Oh WOW this looks so good; I can almost taste it! And hats off for making your own palmiers. Nothings beats homemade, so I’m sure it was 100X better.
Could I make this in a crock pot? I need to make it in the morning and serve it for lunch. Else I can serve it at room temperature.
Hi Vivian! Sorry for my late reply. Somehow I missed your comment. I hope it’s not too late to answer. I’m honestly unsure if a crockpot will work because I’ve never used one before. However, note that this dish barely requires any cooking. The only “cooking” required is the brief broiling under the broiler, just to brown the topping. So if a crockpot can do that, then by all means go ahead.
Om Ali is traditionally served hot, but it still tastes pretty good at room temperature. However, the palmiers tend to soak most of the milk milxture as it sits, so the consistency may not be the same.
Can u use like non dairy whipping cream to it??
They give kinda good stiff peaks than the dairy whipped cream! And too they are already sweet! Is tht okay?
Hi Nisa! Yes sure…that would work just as well ?
I tried this recipe yesterday and it was an instant hit with my 15 guests. One minor change- I used half & half and milk in equal quantities and added 3/4 cups of sugar. Jackpot!!
So amazing to hear that it was such a hit Ayesha! Using a combination of milk and half ‘n half is wonderful idea ?
Hi. I love your posts. I learned to make Kahk (my favorite) from you and your pastry shop style basboosa recipe is incredible.
I’m probably the most Egyptian non-Egyptian you will ever meet. I’ve been learning Egyptian Arabic since I was 16 (seven years now) and I have lived in Egypt, did my master’s there, and I converted to the Coptic Church, haha.
I currently live in the States and I go to a Coptic Church. My priest (abouna) said he missed Um Ali a lot and I decided that I wanted to make it for him! I can’t wait to try it and I wanna make it this weekend. If I get up early and make it, is it okay if it sits out at room temperature for about 4 hours and then I warm it up in the oven just before serving? Or perhaps I can prepare it and keep it in the fridge about 4 hours and then warm it up right before serving? Which would you suggest? I’m afraid of either option making it too soggy.
“The most Egyptian non-Egyptian” made me laugh so hard ? I’m also so happy you’ve been enjoying the recipes you’ve tried so far Demarian! Bel hana wel shefa ?
As for preparing the Om Ali in advance, what I usually do is arrange the palmiers in the baking dish and setting it aside until needed. Then prepare the milk mixture and keep it in the fridge. When it’s time to serve, all I do is reheat the milk mixture, pour it over the palmiers, top with the cream and broil. This takes about 10 minutes to do. If you absolutely must make it from start to finish ahead of time, it will still work, but of course the consistency won’t be ideal, as the palmiers will soak a lot of the milk mixture as it sits. It won’t be soggy, but it was be as soupy as traditional om ali usually is. What I’d recommend to compensate for the absorbed milk mixture, is to make extra milk mixture (about 1/2 a batch) and serve it on the side. That way, Abouna, can pour extra milk to achieve his preferred consistency. Best of luck and I hope he loves it!
Pingback: Mesh Om Ali (Phyllo Milk Pie) - Elba.co.za
Attachment
As salaam alaikum. Finally…tried this Om Ali recipe of yours and your friend Dina. We’re a family of 3 so, I made half of the recipe. I had a little bit of palmiers biscuit burned but didn’t affect the taste. We enjoyed and it was delicious. May Allah bless you always.
It’s sad to know that this decade is almost over. This work is amazing and I hope you continue working on such funny and amazing tasting food!
I ment funny as in your writing pieces. Whoops!
Thank you so much for this genius recipe ?
I am getting ready to make it for a gathering tomorrow. I bought the creme fraiche (I am in the US). It is my first time using it and the tub i got tastes somewhat tart. Is that what the eshta would taste like? Thank you
Hi how many portions does this recipe make?
What do you do with the coconut?
Traditionally, it’s added in along with the other nuts with the palmiers before adding the milk. But since a lot of people prefer Om Ali without any nuts or coconut, I serve them on the side. You can do whichever you prefer.
Pingback: Traditional Egyptian Food Cooking Journey: Staycation Recipes
Hi,
I would like to make this in advance for a get together is that possible?
Hi Komal! Yes you can do that, but note that the palmiers will soak up a lot of the milk mixture as it sits, so it’s better not to do it too far ahead of time. Also be sure to serve it warm. Enjoy ?
Oh my God! I am a big fan of internet recipes, but always always skip through the text and scroll down to the ingredients and instructions (I know that’s a bad habit; I appreciate everyone’s work and will discipline myself). Yours is the first, literally, the first blog that I have read completely! I don’t know how the Om Ali turns out, to be honest time will tell, but for now I’m loving your writing!
I’m honored to hear that Alimah! Makes my day to know that you’re enjoying my writing ?
Attachment
Thank you so much I made it, it was amazing, I don’t know how the quarantine would have been like without your blog.
This looks phenomenal Mahmoud! I’m happy you loved it so much ?
My son wanted a Middle Eastern dinner so I found your website while researching desserts. This recipe was amazing. I took your suggestion and added a medley of pistachios, dried fruit and coconut as a topping and the whole family was impressed. I saw one of the comments that suggested using a little rose water which was delicious. I had fun reading your blog and finding a marvelous Middle Eastern market in Arlington, Texas to find all the ingredients. Thank you for sharing.
I’m really happy you enjoyed it so much Alison! I hope you get a chance to try my other Middle Eastern recipes too and love them just as much ?
Pingback: Cooking something Egyptian: Um Ali – Basically Nenna
Pingback: Kitchen World Tour: Egypt – Spoon N Spice
I feel that recipe not complite, u not put cinnamon n qardamu in the milk.
Pingback: Food in Egypt - 22 Delicious Traditional Dishes - Study Travel Repeat
Pingback: 21 Egyptian Foods You Must Try! | Travel Food Atlas