Umm Ali Recipe

 

This is an Egyptian dessert called Umm Ali that I made recently for an International Supper that our Church hosted.

Umm Ali is a little bit like an Egyptian version of bread pudding. This was very good and I highly recommended it. I wasn't sure that I would like it but everything came together with a satisfying flavor and texture.

Puff pastry is baked and broken in pieces into a 9"×13" baking dish.

Among the puff pastry pieces raisins, coconut flakes, slivered almonds, and pistachios are layered.

Smear dollops of plain Greek yogurt over the conglomeration.

Heat the milk sauce and pour over the ingredients in the casserole dish.

Bake 15-20 minutes before it is removed from the oven it is broiled for 5-10 minutes to brown.

Umm Ali is best served fresh out of the oven.

This is the recipe that I was trying to follow: Hungry Paprika Page. 

I had to make a substitutions for one of the Egyptian ingredients and I had to convert all the measurements from metric to imperial.

Here is my version:

Umm Ali

1 pound of Puff Pastry 

6 1/3 cups Milk 

2 cups Whipping Cream 

1 1/4 cups Sweetened Condensed Milk 

3/4 cup Sugar

1/4 t. Cinnamon 

1/4 t. Cardamom

1 cup Slivered Almonds

1 cup Chopped Pistachios 

1 cup Shredded Coconut 

1 cup Plain Greek yogurt 

Bake puff pastry according to the directions on the package. Cool and set aside.

Heat the milk, cream, sweetened condensed milk, sugar, cinnamon and cardamom until steaming. Do not boil.

While the milk heats break the puff pastry in pieces and layer in a 9"×13" casserole dish with raisins, pistachios, almonds, and coconut flakes. Minimize the raisins on the top because they will burn at the broiling step.

Dollop the yogurt on top, evenly, and smear to spread.

Carefully pour over the hot milk solution.

Bake at 350°F. for 15-20 minutes.

Turn on broiler and broil 5-10 minutes until browned on top. 

Serve warm.

Enjoy!