Mesh Om Ali (Phyllo Milk Pie)
Pleated sheets of phyllo dough, soaked and flavored with a luscious combination of sweetened condensed milk and cream, topped with puffs of ground cinnamon and a sprinkle of nuts. Crisp on the outside, creamy on the inside…simply one of the best easy desserts you will ever make!
What you’re about to see here is your new favorite dessert. Period.
Absolutely. I have no doubt about it.
I know I’ve said this many times before, but this one…is something else. THIS IS TRULY IT!
This will be become your go-to dish at every gathering, the specialty you’ll be known for, the one you’ll be begged to make and the pièce de résistance at every table.
This will be the recipe you’ll come back to over and over and over again and will never tire of it. So take it from me, you’re gonna want to pin it, print it, memorize it, do what you need to do, because you’ll want this recipe in your life.
Between the ease, the speed, the unbelievable taste, the play in textures and the fact that everyone who had tasted it deemed it one of the best things they’ve ever tasted…it’s pretty safe to say that you’re gonna fall in love with it.
And when you do…expect to be making it all the time and be ready for the influx of recipe requests. At which point…please do share.
There’s really nothing like sharing a good recipe. It brings so much joy, way beyond the pleasure of eating it.
This one was so graciously shared with me by my sweet friend Yasmine Khalil, who got the recipe from her aunt, who also probably got it from someone else. And here I am, sharing it with the world, because such ridiculous deliciousness cannot be left unknown.
World! Please meet Mesh Om Ali.
The Dessert of the Year (at least that’s what my family thinks of it).
So what is Mesh Om Ali?
Mesh Om Ali is an incredibly easy to make, delightfully delicious to eat pastry made up of folded sheets of phyllo dough, soaked and flavored with a luscious combo of sweetened condensed milk and whipping cream, then topped with puffs of ground cinnamon and a sprinkle of nuts, if you like. I mean…can it even get better than this?
The surface is beautifully crunchy, the inside is creamy and milky, and the whole thing is just dreamy.
Is it Bougatsa? Is it Om Ali?
If Mesh Om Ali’s conjures up visions of Bougatsa (Greek Phyllo Milk Pie) …you’re absolutely right!
When my friend Yasmine, bless her heart, gave me the gift of this recipe, she told me that it’s called ‘Boghasha.’ This was very confusing to me, as the Boghasha I know, is something entirely different; a crisp sweet fritter of some sort, that I’ll actually be sharing here very soon. But then I remembered how strikingly similar it was in appearance and making process to the Greek Bougatsa, that I stumbled upon in this drool-worthy video.
And this is when the dots started connecting.
I concluded that by the time Greek ‘Bougatsa’ reached Egypt, it became ‘Boghasha’! Well that’s a totally made-up theory by yours truly, with absolutely zero evidence, that just has to be true.
I mean they’re both made with buttered, scrunched up phyllo that get baked to golden, crunchy perfection, then soaked in a milk mixture and baked again until set. The main difference that sets them apart, among other things, is that Greek Bougatsa’s milk mixture contains eggs, so the end result is a custardy-like filling in middle rather than milky.
So what’s with name ‘Mesh Om Ali’?
Mesh Om Ali, meaning ‘Not Om Ali’ in Arabic, is a name that my friends jokingly came up with when they tasted this dish, and it kind of stuck. It reminded them of Om Ali, a popular Egyptian dessert, while being completely different from it. So it’s like Om Ali, but not at all…if that makes any sense. Technically, this dish is more of riff of Bougatsa more than anything else, but try to explain this to a bunch of hungry Egyptians.
Om Ali, an Egyptian bread pudding-like dish that dates far back in history, with a questionable backstory, is typically made with either puff pastry or roaa’ (Egyptian flat bread). Modern versions have evolved to make it with stale croissants, palmiers (like I did here) and you guessed it…baked phyllo sheets. It’s then mixed with milk, sugar, nuts and topped with a layer broiled cream. The final dish is very milky and soupy with slurpy strips of whatever carb you chose to put in it. So as you can imagine, it does share the same idea of milky creaminess, contrasted by pastry goodness as today’s dish, but that’s where the similarities end.
Mesh Om Ali has a pronounced caramelized and complex flavor that comes from the sweetened condensed milk, a distinct richness from the cream, and the texture is a completely different ball game. And truth be told, I love it much more.
I like to think of it as the explosive fusion of Om Ali, Bougatsa, croissant bread pudding (for some reason), and feteer meshaltet (a rich, buttery multi-layered Egyptian pastry). So whatever you decide to call it…you know it’s gonna be good!
Spoiler alert! This Mesh Om Ali thing will ruin Om Ali for you. It has set the bar so high for all Om Alis out there…even mine, which is “the best ever,” if I do say so myself. So be ready for a game-changer!
What do you need to make Mesh Om Ali?
You’ll only need 4 ingredients (6 if you add cinnamon and nuts) to make this roll-up-your-eyes-to-the-roof-of-your-head-good-dessert!
- Phyllo Sheets: The heart and soul of the dish.
- Melted Butter: It’s what helps the phyllo become so crunchy. Feel free to use ghee or clarified butter instead if you prefer, but I found that good ‘ol butter works really well here.
- Sweetened Condensed Milk: Sweetens the dish and adds that unique flavor we all love.
- Whipping Cream: Also known as heavy cream. Gives the phyllo its creamy texture and adds richness. If you’d like to cut the richness (and fat ?), you can use half and half (half milk, half cream), but if you want my honest opinion…stick with all cream. It’s worth the caloric splurge.
- Ground Cinnamon: Dusted on top of the finished dish, it adds a welcomed touch of warmth and coziness. Feel free to omit it if you’re not into it. But seriously…who isn’t?
- Assorted nuts: Nuts adds a nice crunch and beautiful colors, so finish off the dish with a handful on top if you like, or serve them on the side. Here I used toasted pistachios, hazelnuts, almonds, raisins and unsweetened shredded coconut (you know…like you would with Om Ali), but add whatever your heart desires.
How to make Mesh Om Ali?
Easiest baked dessert ever!
- You’ll first start by gathering up and scrunching one sheet of phyllo at a time into a loose fan-like strip. Don’t obsess to much about folding it into perfect pleats or if it tears; it’s meant to look messy and voluminous, so that it properly fills up the dish.
- Then transfer the scrunched phyllo to a buttered dish and brush with melted butter! Try not to think too much about the amount of butter going in. Just close your eyes and do it! What can I say…phyllo loves fat. Without it, they won’t have that gorgeous flaky texture…they’ll just be dry and hard. Get in there with the brush and make sure that as much of the phyllo is well saturated with the butter.
- Then transfer the dish to the oven, and bake until the phyllo turns deep golden brown in color; 20 to 25 minutes. The darker you go (without burning it of course) the crunchier the outside with be; so don’t be afraid to push it to its limit.
- After that…drizzle with the sweetened condensed milk, followed by the whipping cream.
- Return to the oven, and bake for another 5 to 10 minutes, just until the edges start bubble, the phyllo has soaked in most of the milk/cream mixture and is no longer soupy.
And there she is! Our warm beauty, dressed in a pleated dressed, accessorized with a light coating of cinnamon, a side of nuts, awaiting to be devoured.
Oh get ready for it disappear!
It’s one of those things.
Be sure to serve it hot, straight out of the oven…insane! But my tasters loved it just as much at room temp.
I think they were just hypnotized by how good it is….I’d go with warm every single time.
Be sure watch the video below to see how easy it comes together!
This video is brought to you in partnership with Juhayna Happy Kitchen! Their whipping cream worked beautifully in making this dish extra luxurious.
Mesh Om Ali (Phyllo Milk Pie)
Pleated sheets of phyllo dough, soaked and flavored with a luscious combination of sweetened condensed milk and cream, topped with puffs of ground cinnamon and a sprinkle of nuts. Crisp on the outside, creamy on the inside...simply one of the best easy desserts you will ever make!
For the Milk Pie:
- 1 (500g) package phyllo sheets, thawed*
- 3/4 cup (170g) unsalted butter, melted*
- 1 (14oz/ 397g) can sweetened condensed milk
- 2 cups (500ml) whipping cream (heavy cream)*
- Ground cinnamon, for dusting on top (optional but recommended)
- Nuts of your choice (optional)*
To prepare the phyllo milk pie:
- Adjust oven rack to middle position and preheat oven to 200C/390F.
- Brush some of the melted butter all over the bottom and sides of a large baking dish. The dish should be about the same length as your phyllo and wide enough not keep the phyllo relaxed (I used an 11"X15"/ 28cmX38cm rectangular dish). Set aside.
- Working with one sheet of phyllo at a time, with the long side facing you, gather up the sheet and scrunch it into a loose fan-like strip. Don’t worry about folding it into perfect pleats or if it tears; it’s meant to look messy and voluminous, so that it properly fills up the dish.
- Transfer the scrunched phyllo sheet to one side of the buttered dish. Repeat with the remaining phyllo sheets, arranging them one next to the other.
- Brush the remaining melted butter all over and in between the scrunched phyllo. Get the brush into the nooks and crannies of the phyllo, making sure that all the sheets are evenly coated throughout with the butter.
- Transfer the dish to the oven, and bake until the phyllo turns deep golden brown in color; 20 to 25 minutes. The darker you go (without burning it of course) the crunchier the outside with be; so don’t be afraid to push it to its limit.
- Take the dish out of the oven, and drizzle the surface with the sweetened condensed milk, followed by the whipping cream; the mixture will hiss and sizzle.
- Transfer the dish back to the oven and bake for another 5 to 10 minutes, just until the edges start bubble, the phyllo has soaked in most of the milk/cream mixture and is no longer soupy.
To finish the dish:
- Sprinkle the surface with a light dusting of ground cinnamon and nuts (if desired). Allow to cool slightly, about 10 minutes, then serve right away, hot or at warm room temperature.
- While its best served warm, leftovers are still pretty good enjoyed at room temperature; just a different experience from its warm self. Do not reheat cooled portions in the microwave, as it causes the cream to separate. Store leftovers, covered tightly in plastic wrap or in an airtight container in the fridge.
- Make sure that the phyllo is fully thawed before using. Leave it in the refrigerator overnight or on the countertop for four to five hours. Do NOT microwave. Always keep the phyllo well covered until right before using.
- Melted butter may be substituted with clarified butter or ghee. If using butter, be sure to give it an occasional stir with the brush as you're working with it, to evenly distribute the milk solids with the fat.
- For a lighter option 😂🙈, you may use a combination of 1 cup whipping cream and 1 cup milk (or half 'n half) instead of the 2 cups whipping cream called for in the recipe. We personally prefer the richness of all whipping cream.
- I usually either omit the nuts or serve them on the side (I have some serious nuts-in-dessert-haters in my house), but I liked the way they looked in the pictures. I used pistachios, hazelnuts, almonds, raisins and unsweetened shredded coconut. Amount is according to personal preference.
- To make ahead: You have 2 options; 1) Place the scrunched phyllo in the buttered pan, cover with plastic wrap, and set aside at room temperature (if baking within a few hours) or up to a day in the fridge. Forty minutes before you plan to serve it, proceed with step 5. 2) Alternatively, you can make the recipe up until step 6, and set aside to cool. About 30 minutes before you plan to serve it, heat together the condensed milk and cream until hot and thoroughly combined. Pour over the hot milk mixture over the the baked phyllo, then bake until set and bubbling, about 10 to15 minutes.
Recipe adapted from my friend Yasmine Khalil. Thank you Yasmine for giving me the opportunity to share this sensational dessert with the world.
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!
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Salaam, Ramadan mubarak to everyone in your household. Hopefully it will inshallah go smoothly for you all. Tasbih, this looks divine. as soon as I get my hands on phyllo dough I am making it. Your Ramadan palooza of recipes are what I truly look forward to. They are simple and stunning.
Ramadan Kareem to you and your family too Iram! Oh I can’t recommend this one enough; you’re gonna love it! I hope you love all the other recipes coming up this Ramadan just as much.
Dearest Tasbih – I have tried every. single. one. of your recipes and they are ALL divine!! One question I had was with regards to the phyllo sheets. I buy mine from Waitrose and I feel that although I buy a 500g pack, the individual sheets are thicker than the ones you buy from Middle Eastern stores. Can you let us know approx. how many sheets of phyllo you used in making this dish? Thank you for all that you do!
Soraya I’m so excited to know that you’re baking along with me! Thank you for your trust and I’m ecstatic to hear that you’re enjoying the recipes. I agree with you in regards to phyllo sheets varying in thickness. In most baklava and Middle Eastern pastries, the thinner and more delicate the phyllo, the better. The type I use has abround 15 sheets per 500 grams. Hope that helps!
Update! I made it and it was divine! My only mistake was that I made the dish by folding the sheets width wise instead of length wise, so I ended up needing about 750g of phyllo! Another delicious recipe from Cleobuttera <3 (I would only advise that you eat this warm as suggested – some of my guests had it cold and it wasn't as delicious as when straight out of the oven)
Yay! Glad to hear that you loved it! Thank you for the update. Hopefully the video will now clear things up in terms of folding and arranging in the pan. Enjoy dear ?
No eggs needed?
No eggs are required from this variation. Enjoy ?
Hello! this is the first recipe I try from your blog and I abolutely loved it. It was easy to make and very delicious.
I left it in the oven for 25 min and it didn’t get as dark as yours, but still crusty.
Love your round presentation Ola! I’m so happy the first recipe you’ve tried from here turned out such a success. If you like it to get darker, you may want to consider turning up the heat of your oven to 220C, because it seems that your oven runs colder than mine. You can also leave the phyllo in there for as long as you need to get the right shade of golden brown; the 25 minutes is just an estimate according to my experience. Enjoy ?
It’s so yummy, reminds me of custard stuffed phyllo
It looks so beautiful Riham! You’re right…it does give off the same flavor profile as custard stuffed phyllo. Oh I need to make that one soon!
I made this and OMG amazing!! This is my first trial from your recipes and I can’t wait to try your honeycake and cinnamon rolls! I’ve always made them but something felt missing. Please try Molasses cookies, I can’t wait to see your refined gooeyist recipe for it!?
This looks so good Yara! Thank you so much for sharing your picture and for that amazing feedback! Molasses cookies are definitely on the list of things I need to perfect. Thank you for reaffirming the need for it.
Hi, could this be made in advance and then just reheated to serve later
Hi Yasmeen. Unfortunately it doesn’t reheat well; the cream starts splitting if you do. Please refer to point number 5 in the recipe notes, for make-ahead options. Alternatively, the dish is actually still really nice served at room temp.
Ramadan Mubarak, Tasbih! Well you’ve done it again, given us the recipe for something so delicious that my Egyptian husband can’t stop talking about it! He’s taking leftovers to the mosque tonight so he can brag on how great a cook his American wife is! When he tasted this last night, he actually told me I should open a Middle Eastern bakery, so thanks for making me look so good! He agreed that it was MESH Om Ali, but very close, and also close to boghasha which is what I told him it was. Whatever it is called, it is going to be my new go-to dessert because it is so easy to make. And so delicious! My neighbor summed up it when she said “It’s got just the right amount of everything. Not too sweet; just perfect.” Just a tip if you don’t like nuts, try garnishing with golden raisins. The raisins make the dish remind me a little of American bread pudding. Of course I had to use lots of nuts for my husband, but my piece was perfect with raisins only. Anyway, thanks again, and I’m so looking forward to your Ramadan recipes! Shukren!
Oh Amy! Your comments always make my heart sing! Thank you so much for your kind words and beautiful photo! I’m so happy you’re impressing your Egyptian husband with the dishes he grew up eating. I’m sure you’re giving him the sweetest taste of home.
Finally making this today ♥️ Wondering if you can reheat it in the oven once it’s gotten to room temp- will this change the texture?
Hello 🙂 Unfortunately it doesn’t reheat well; the cream starts splitting if you do. Please refer to point number 5 in the recipe notes, for make-ahead options. Alternatively, the dish is actually still really nice served at room temp.
I risked my serving and microwaved it for 15-20 seconds- it held up. But I didn’t experience any splitting because my phyllo soaked up all the liquid, so while it wasn’t “soupy” inside, it was soft and moist and DELICIOUS. Buttery sweet goodness. And I LOVE the crispy crunchy texture on top. I even had it for suhoor, and then another serving after having eggs- it’s so tasty! Poured a little cream into my bowl to add soupiness? too good.
Love your recipes. Made a (long) list of things to try next; orange cake, cinnamon rolls, nutella biscotti, chocolate kunafa cookies, even the mug cake ? thank you for sharing and taking the time to explain everything in detail and respond!
Bon Appetit H! So happy you loved it and that you didn’t experience any issues with microwaving…it’s really great news! Additional cream on top, sounds heavenly. I hope you enjoy all the recipes you try from the blog just as much.
This. Just this. Is everything! You weren’t joking when you said that this will be the pièce de résistance of the table! I’ve been meaning to try your recipes for quite some time now and when I finally got around to it, I landed on this recipe first – and boy am I glad I did!!!
Not knowing how it would turn out (the kitchen and I are not the best of friends), I took the risk and made this “mesh om ali” for a Ramadan potluck yesterday and everyone went INSANE over it! I’m not exaggerating when I say that everyone (arab and non-arab) were walking around randomly repeating it’s name and saying how amazing it was! My pregnant friend came up to me and said that it is SO good that the baby is doing a crazy happy dance because of it! Some asked me how much I would charge to make some for them to take home, haha!
Honestly, my only regret is that I didn’t make 2! :p
I also probably should have left it in the oven for longer ( was too afraid to burn it).
Thanks for such an amazing recipe, I’m totally hooked and can’t wait to try your other recipes.
P.s. I’ll be sending you my dietitian’s bill after all the weight I’m probably going to gain because of you.
Lol! And I’ll be happy to pay the bill…some things are just worth it ? Just like you pregnant friend, your comment makes me want to do a happy dance So glad it was such a hit and that it made you proud. Thank you so much for taking the time to share your feedback with us.
I attached an image in the previous post but it didn’t go through for some reason. So, here it is again.
So pretty ?
Tasbih, you’re a genius! This took me 10 mins to make and my family LOVED it. Even my brother who’s on a diet couldn’t help himself from eating some. Thank you so much for always putting out a great recipe that make our Iftar table 🙂
What a pleasure Maya! Honestly the one who deserves all the praise is my friend Yasmine, who shared the recipe with me; I’m just the deliverer ?
I tried this recipe just before Iftar. I wanted it to be right out of the oven warm for my family to enjoy it. THEY LOVED IT! By Suhoor time it was already done and they all were very amazed how easy it was to prepare and make. Thank you so much for sharing it. Definately will try it again.
Love hearing that Thamer! So happy it was thoroughly enjoyed ?
Would a 9 x 13 pan work?
I just made this using a 9×13 pan last night and it was perfect!
Yes. I just prefer a larger pan so the phyllo is not as crowded next to each other, so they can have space to cook thoroughly and get as crunchy as possible.
So delicious! We all loved it. Will definitely be a dessert I make again and again!
Happy you loved it Fatima!
Yes I did it today for my family.it was iftar and I told them that there is a surprise ba3d El fitar
شكرا بجد علي الوصفه الجميله السهله اللذيذه و المفاجاه ان معظم الحضور عرفوا اول ما شافوا البقلاوه أن دي وصفتك و كلهم متابعينك .كل يوم التقي واحده من اصحاب البنات بعتتلي صوره و بتقولي عملتها و طلعت تحفافه
شكرا جزيلا علي وصفاتك الجميله
Iman! Your photo and comment made me so happy! Thank you so much for taking the time to share your amazing feedback with me. So glad to hear it was such a hit! Please send my best regards to your friends and alf hana w shefa ?
Hi Tasbih! I love all your recipes and the ones I’ve tried so far have worked GREAT!
This, of course, looks amazing and I definitely want to make it as you wrote it but I was wondering if/how I could incorporate bananas in? Only because I’m planning a banana party for my son (who loves bananas) and this sounds sooo delicious! Pls don’t be offended by my question. Anyway love your work!
Oh no Cindy! So sorry if my reply is too late ? It’s just that I had a crazy last month and was finding it very hard to keep up with everything.
To answer your question, I LOVE bananas…definitely no offense taken ???????
I’d add them after the first bake, arrange them over the browned phyllo then pour the condensed milk and cream all over, then bake again. That way, the bananas won’t softened too much and actually add flavor to the dish.
Wishing your little prince a very happy birthday.
Can’t really tell you how great it was . Making this with no great expectations after the first bite i literally took a moment of joy to identify that unique texture i had in my mouth . It really resembles something special in syria called (sho3abyiat) from hammah that gets filled with cheese or nuts in triangle shapes !! I hope one day will give you the recipe if you are interested !!
One more thing tasbih , i know you have family an life but keep the posts cuz i got thrilled with each new one
All the best
This looks amazing Osama and I’m thrilled to hear that it tasted as good as it looked. I’m so glad you loved the unique texture and flavor of this dish. Yes paleeeeeez send over the sho3abyiat recipe…that would be so kind of you. The sho3abyiat I know are like little triangle shaped folded phyllo sandwiches stuffed with ashta. Is that the one or is it something different? Here’s my email if you’d rather email it to me: email@example.com
Thank you so much for your encouragement! Promise to keep the recipe posts coming ?
Btw i made your basbosa recipe on the background , only took it one more step covering it with homemade qashta to gift it as trifle for to people , they were truly pleased with the taste all i can say
Keep it up
WOW! That’s so beautiful Osama! Your presentation really took it to the next level. So happy to hear to was well received.
Very easy to make and a big hit with everyone, thank you for this recipe.
Wooooohooooo! Best thing I could hear ? It’s my pleasure.
Finally…after days of hesitation, I would like to let you know that I did it today…the trending dessert MESH OM ALI :). The judge-Egyptian hubby 🙂 told…if this has milk, it’s the famous Om Ali. Then I read to him how you were describing the said dessert in your blog and he was laughing because it’s the same words he uttered. Once again…thank you for the step by step guide Tasbih and Allah bless you and your friend Yasmine for this wonderful recipe.
Oh YUM! That looks so delicious. So happy to hear that you enjoyed it! Thank you so much for taking the time to share your lovely photo and feedback, as well as your sincere prayers. I will be sure to pass them on to Yasmine.
Hello Tasbih hope everything is fine with you 🙂
I just made Mesh Om Ali today and it was just amazing… My family liked it so much, it was delicious and have a beautiful crunch
I tried also the boghasha, my mother, Allah yerhamaha, used to make them so I was so happy to make it again after many years ♥️
And I made also the basbousa, cinnamon rolls, chocolate chips cookies and they were all great
Thank you so much Tasbih for your creative beautiful recipes ?
Dearest Heba your words mean so much to me and have brought joy to my heart. I’m so happy the boghasha managed to bring back the memories of the ones you had from your angel mother. They are also very significant to me as well, as I’ve only ever eaten them from my late grandma.
I’m so happy to hear that everything you’ve tried so far has turned out great! I hope you continue to enjoy all the things you bake in the future just as much ?
Hello Tasbih, thank you so much for a great recipe. I’m so happy I came across your blog. It.s so beautiful and very well designed, everything is perfect… the logo, the design, the photos. Me and my mother tried this and it was very tasty. We’ve decided to make it at midnight and we didn’t have condensed milk at home, so my mother made it (a very easy and nice recipe: sugar, powdered milk, boiled water) and it perfectly fit with your recipe. Will do more of your recipes inshaa allah 🙂
Thank you so much for your sweet compliments. Means so much to me that you’re enjoying all the different elements of the blog.
WOW I didn’t know that sweetened condensed milk was so easy to make. Thanks for the tip! It will definitely come in handy on a rainy day. Happy you enjoyed this one ?
This was seriously a HIT at my house! Since the post, I’ve had to make it about 6 times and every time it’s perfection. Love your recipes mashaAllah!
Hahahaaa! Same here! I probably made it like 10 times in the past month ? So happy you loved it as much as we do.
I just recently discovered your website and I plan on trying this recipe for a friend who’s going to finish Ramadan soon. Have you ever tried putting crushed nuts between the layers of the phyllo pastry? Like crushed pistachios?
Just wondering if that would work (I don’t see why not but still… it’s baking you never know!)
Hi Freddie! So sorry my reply came too late. It’s just the I had a crazy busy last month and was having a hard time keeping up with everything. I don’t think there should be any issues with adding nuts in between the layers. It would still be delicious. I’d recommend toasting the nuts beforehand for extra crunch and better flavor.
I made this only once, and with a couple of mistakes, and it was excellent! Thank you for sharing it
It’s such a forgiving recipe right? So happy you liked it.
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About “bougatsa”: It’s one of many derivations of the Turkish word “poğaça,” which already has several different forms. Bougatsa is basically one local variant of the börek made in the Turkish way with pulled-thrown dough; it’s called burek in Bosnia and byrek in Albania. The “pita” in Greece would also be called börek in Turkey and much of the Balkans but in Greece it’s distinct because its a rolled dough. (Or rather bougatsa is distinct because it’s done with that oily pulled dough and is rarely made at home because it requires special skill and an amount of space that the average housewife doesn’t have.) So much of the distinction is a matter of usage. There is a cream-filled borek of sorts in Turkey but it’s made almost exclusively in the East Black Sea region. In Greece you can get meat, cheese and sweet “cream” bougatsa. But other things are called “bougatses” or “pougatses” there as well; like deep fried dough in parts of Macedonia. In Turkey poğaça mainly a sort of raised bun/muffin folded over or formed around a filling.
Oh wow! That’s so interesting! I love learning about food history and its roots. Thank you so much for taking the time to share it with us.
Love Love Love it <3 <3 As usual, your recipes are beyond amazing!!
I just made my first Mesh Om Ali of the season today too ? So happy you loved it as much as we do!
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Thanks for the read… With Audric I went off all soy and milk products which was very hard. I haven’t had to do anything yet w Aidrey but ever since this past Monday (just after tgiving wknd) she has been Sooooo fussy from like 7-9 pm crying constantly.
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It was AMAZING ? ??? my family loved it