The recipe for Um Ali has been around for centuries. There are several stories about the origin of the recipe. One of the stories is pretty gory, so we'll spare you that. Another story is more plausible. An Egyptian sultan was hunting in the Nile Valley. He got hungry and stopped to eat in a nearby village. The locals arranged for him the best chef in the village, Umm Ali ('Ali's mother' in Arabic). She prepared this pudding and the sultan liked it so much that it has become a national dish, named after its maker.
Preheat the oven to 200 degrees.
Grease the baking dish with butter.
Coarsely chop the nuts.
Step 1: Bake the puff pastry sheets
Cover the baking tray with the sheets of puff pastry and bake them in the oven for about 5 minutes until golden brown.
Let the sheets cool.
Step 2: Heat the milk
Pour the milk, sugar and 125 ml cream into a pan and bring to the boil while stirring.
In the meantime, go to step 3, but keep a close eye on the milk and stir occasionally.
Step 3: Prepare the bottom
While the milk is boiling, break the sheets of puff pastry into pieces. Not too big and not too small.
Place the broken pieces as a bottom in the greased baking dish.
Sprinkle the nuts with raisins and ground coconut over the puff pastry. Leave a few nuts for garnish at the end.
Step 4: Make the filling
Pour the boiled milk over the nuts in the bowl.
Jacqueline's tip: Pour the remaining whipped cream over the mixture, so that the top will brown well.
Place the baking dish in the oven for about 15 minutes. But keep a close eye on whether it does not burn. Once the top is brown, it is ready to serve.
Step 5: Serve the Um Ali
Let the Um Ali cool down for a while.
Sprinkle the rest of the ground nuts on top.
This dessert can be eaten hot or cold, but Jacqueline told us that hot is best.
Bil hana wa shifaa! ('Enjoy your meal')
When there is a special occasion in Egypt, there is always good cooking. "It creates cosiness and connection." Jacqueline tells you more about this.
5 sheets of puff pastry;
Approx. 100 grams of nuts of your choice (such as pistachio, almonds, walnuts, peanuts)
50 grams of raisins (about 50g);
50 grams of coconut grater (approx. 50 g);
125 grams of sugar
500 ml semi-skimmed milk (whole milk or soy milk is also possible)
200 ml whipped cream (packet no aerosol)
Baking butter for greasing
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