Mini Om Ali
Om Ali is arguably the most famous Egyptian dessert! The dish dates all the way back to the 12th century during the Ayyubid Empire in Egypt. Traditionally made with ro’a’ or thin stale flatbread, it was composed of just 3 ingredients: the flatbread, milk and sugar, but raisins, nuts and coconut have made their way into the modern day recipe and that makes me extremely happy. 😋
I found the closest equivalent to ro’a’ for the Om Ali base is puff pastry which is much easier to find if you’re living abroad. I bake it until it’s puffy and golden brown then smash it up and divide between the ramekins. After that, all you have to do is just assemble! Clotted cream also works best as an alternative to ‘eshta’, which is the more traditional cream used in Egypt to give Om Ali that beautiful rich caramelised finish.
Creating mini versions is not only a cuter look but helps with portion control which I find can get easily out of hand with this dessert. 😉 Do you also live abroad and have any tips on keeping to the traditional ingredients? Try it out and let me know what you think!
Recipe
Mini Om Alis
For 4 ramekins you’ll need:
1 ready-rolled puff pastry sheet
2 cups whole milk
1/4 cup granulated sugar
100g clotted cream
Optional fillings:
1/4 cup raisins or sultanas
1/4 cup roasted mixed nuts, unsalted and roughly chopped
1/4 cup desiccated coconut
Directions
Preheat oven to 180C. Line a baking sheet with parchment paper, roll out the puff pastry and bake for 25 minutes until dark golden brown.
In a small saucepan, add the whole milk and sugar and simmer until sugar has dissolved. Place to one side.
Break up the pastry into bite-sized pieces. Add a handful of pastry to the ramekin, followed by the raisins, nuts and coconut, then another layer of pastry. Pour the milk mixture leaving about 1/2 inch from the top. Finish by adding a tablespoon of clotted cream, spreading slightly using the back of the spoon.
Repeat same process to the rest of the ramekins. Place them on a baking tray and bake for 15-20 minutes until golden and caramelised. Serve warm with a little extra clotted cream on top. Bel hana!
'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.
Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!
