Om Ali with Nuts is one of the most famous traditional desserts in Egyptian cuisine. It features layers of crispy pastry, or puff pastry, soaked in sweetened milk and clarified butter, combined with nuts and clotted cream for a rich texture and distinctive flavor. Served hot, it’s a beloved dessert for special occasions and gatherings.
Ingredients
- Puff Pastry: 1.1 pounds
- Milk: 4 cups (whole milk)
- Sugar: 1/2 cup
- Clarified Butter (Ghee): 1 tablespoon
- Clotted Cream: 1 cup (traditional)
- Hazelnuts: 2.1 ounces (toasted and coarsely chopped)
- Raisins: 2.6 ounces
- Pistachios: 2.1 ounces (coarsely chopped)
- Shredded Coconut: 0.7 ounces
Instructions
- Preheat your oven to 400°F (200°C) and position a rack in the center.
- If you are using puff pastry, bake it for a few minutes beforehand until it turns golden brown and crispy. Let it cool slightly.
- Break about three-quarters of the pastry into pieces and arrange them in the bottom of a suitable baking dish.
- Add the nuts (hazelnuts, pistachios, raisins, and shredded coconut) between the layers of pastry as desired, reserving a small amount for garnish.
- In a pot over medium-high heat, heat the milk with the sugar, stirring until the sugar dissolves and the milk comes to a boil.
- Pour the hot sweetened milk over the pastry layers, ensuring they are well soaked.
- Place the remaining pastry pieces on top of the milk layer to create a crispy top crust.
- Drizzle the clarified butter and dollop the clotted cream over the top.
- Place the dish under the broiler until bubbles start to form and the top turns golden brown, for no more than 10 minutes.
- Serve Om Ali hot, garnished with additional nuts as desired.
