Umm Ali without any cream

Umm Ali

Certainly! Umm Ali, sometimes spelt “Om Ali” or “Oum Ali”, is a traditional Egyptian dessert that holds a revered place in the rich tapestry of Middle Eastern cuisine. Translating to “Mother of Ali”, its origins are steeped in history and folklore. One popular narrative suggests that it was named after the wife of a ruler from the Mamluk dynasty, and was made to celebrate a great victory.

 Umm Ali without any cream

Umm Ali without any cream is a slightly less indulgent version, but by no means any less delicious. It essentially focuses on the primary ingredients, enhancing their natural flavours and textures, and is especially popular among those who prefer a lighter version of the dessert or are lactose intolerant.

Ingredients:

1. Puff pastry forms the base of the dessert. When baked, it gives Umm Ali its characteristic crispy texture. Some variations use day-old croissants or bread instead.
2. Milk: This is used as the primary soaking liquid, which the baked pastry absorbs to become soft and tender while retaining some of its crispiness at the top.
3. Sugar: This adds sweetness to the dish, and when combined with milk, creates a simple syrup.
4. Nuts: A mix of pistachios, almonds, and walnuts is traditionally used. They are either left whole or roughly chopped, lending a delightful crunch and flavour.
5. Cornflour is used to thicken the milk and enhance the flavour.
6. Dry Milk Powder is used to make a thin layer on the top of umm ali.
7. Start by tearing the puff pastry into pieces and spread them out on a baking tray. If they are not pre-cooked, bake them in a preheated oven until they turn golden brown. This will intensify the crunch and flavour.
8. In a large saucepan, mix cornflour in the milk and bring the milk to a simmer. Add sugar, stirring continuously until it dissolves. This creates a warm, sweet milk mixture which will be used to soak the baked pastries.
9. In a deep baking dish, layer the baked pastry pieces. Sprinkle a generous amount of the nuts.
10. Pour the warm milk mixture over the layered pastry, ensuring it’s evenly soaked. You’ll want the milk to be absorbed while still leaving the top layer slightly crispy.
11. Pour some milk in the dry to make a paste.
12. Use the dry milk mixture to make a layer on top.
13. Bake in a preheated oven until the top layer is crispy and has a golden hue. The layers below will be deliciously soft and milky, creating a beautiful contrast of textures.

Serve Umm Ali warm, straight out of the oven. It pairs wonderfully with a hot cup of mint tea or Arabic coffee. Even without the cream, this dessert is a delightful medley of flavours and textures – crispy, soft, sweet, and nutty. The absence of cream allows the individual ingredients to shine on their own, making each bite a journey through the rich culinary heritage of Egypt.

instructions

• Start by baking the puff pastry per package instructions until golden and crispy. If not already cut, cut into squares then bake
• Once the puff pastry has cooled, break it into small pieces and place it on a plate.

• Meanwhile mix together the milk, cornflour, and sugar then place on medium heat and cook until just boiling (stirring frequently). Remove after a few seconds of boiling.
• In a Oven safe bowl add puff pastry and nuts.
• Pour the hot milk mixture over the bowl spreading evenly.
• Spread the dry milk mixture over the surface.
• Bake in the oven for approximately 10-15 minutes until the surface is golden brown.

• Pour the hot milk mixture over the bowl spreading evenly.
• Pour some milk into the dry milk powder and make a thick mixture.
• Spread the dry milk mixture over the surface.
• Bake in the oven for approximately 10-15 minutes until the surface is golden brown.

Serve immediately, with nuts on the side for topping.