North Africa · Dessert
Om Ali (Egyptian Bread Pudding with Cream and Nuts)
Flaky baked pastry steeped in fragrant vanilla milk, layered with toasted nuts, coconut, and broiled clotted cream.
The story
Legend attributes this dessert to the 13th century, created to celebrate the political victory of the first wife of Sultan Izz al-Din Aybak. Cooked with sweet milk and distributed to the entire populace of Cairo, it remains Egypt's most famous celebration dessert.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Aish Baladi (Egyptian Bran-Crusted Flatbread)
The ancient Egyptian daily staple: a high-hydration, whole wheat pita baked on coarse wheat bran until puffed with a hollow steam pocket.
Bamia bil-Lahma (Okra and Lamb Stew in Spiced Tomato-Garlic Sauce)
Tender lamb chunks and whole baby okra simmered in a spiced tomato broth finished with a fragrant, sizzling garlic-coriander ta'leya.
Fattah Masreya (Layered Rice, Crisp Flatbread, and Meat with Garlic-Vinegar Sauce)
Tender boiled beef brisket over layered broth-soaked toasted baladi bread and fluffy white rice, crowned with a searing garlic-vinegar sauce and tomato relish.
Feteer Meshaltet (Egyptian Layered Flaky Pastry)
Paper-thin sheets of laminated dough folded with Egyptian clarified butter, baked blistering hot into an airy, flaky golden disk.