Name: Egyptian Om Ali
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: مصرية
Ingredients: 4-5 ready-made croissants or crispy pastry, torn into pieces; 1 liter whole milk; 1 cup cooking cream; 1/2 cup sugar (adjust to taste); 1 tsp vanilla extract; 1 tsp rose water; 1/2 cup peeled, toasted almonds; 1/2 cup crushed pistachios; 1/4 cup shredded coconut; 1/4 cup raisins; 1 tbsp butter

A warm Egyptian dessert of flaky pastry soaked in sweetened milk and topped with toasted nuts, served hot straight from the oven.

خطوات التحضير

Tear the croissants or pastry into medium pieces and spread them across the bottom of an oven-safe baking dish.

Heat the milk with sugar over medium heat until the sugar dissolves and the milk is nearly boiling, then add vanilla and rose water and remove from heat.

Stir the cooking cream into the hot milk mixture until well combined.

Pour the milk mixture evenly over the pastry pieces in the dish, and let it sit a few minutes to soak in well.

Sprinkle the mixed nuts (almonds, pistachios, coconut) and raisins evenly over the top, and dot with small pieces of butter.

Bake in a preheated oven at 190°C (375°F) for 20-25 minutes until golden on top and the milk is bubbling at the edges.

Serve Om Ali hot, straight from the oven.

نصيحة

Using croissant dough instead of traditional pastry gives a lighter, flakier texture, as its buttery layers soak up the milk beautifully. Don't pour all the milk at once — let the pastry absorb it gradually so the dish doesn't end up too watery after baking.

Om Ali is one of Egypt's most famous popular desserts, tied to a historical legend from the Mamluk era, said to be named after the wife of Sultan Ezz El-Din Aybak, who celebrated her victory over a rival by distributing this dessert to the people of Cairo. Regardless of the story's accuracy, Om Ali has become a staple of Egyptian cuisine, especially during Ramadan.

Om Ali is traditionally made from crispy Egyptian pastry (fatir) that's broken into pieces and soaked in sweetened milk flavored with vanilla and rose water, then topped with a mix of nuts (almonds, pistachios, coconut, raisins) and baked until a golden, bubbly top forms.

A quicker version can be made using croissant dough or ready-made phyllo instead of traditional fatir pastry. It's served piping hot straight from the baking dish, making it perfect for cold weather and family gatherings.