Umm Ali: A Traditional Middle Eastern Dessert
Experience the rich, comforting flavours of Umm Ali, a traditional Middle Eastern dessert that’s as heartwarming as it is delicious. Often referred to as the Egyptian bread pudding, Umm Ali combines layers of flaky pastry, creamy milk, and a delightful mix of nuts and dried fruits. This dessert is perfect for festive occasions, family gatherings, or simply when you crave something sweet and indulgent. Its origins trace back to Egypt, where it has been a beloved treat for centuries, symbolising hospitality and culinary tradition.
Our recipe for Umm Ali brings together the perfect blend of textures and flavours. The crispy croissants soak up a luscious milk mixture, while the toasted nuts and sweet sultanas add a delightful crunch and burst of sweetness. The addition of aromatic spices like cinnamon, nutmeg, and cardamom elevates this dessert, making it irresistibly fragrant and flavourful. Whether you’re new to Middle Eastern cuisine or a seasoned enthusiast, this Umm Ali recipe is straightforward and promises to deliver a dessert that’s both comforting and exquisite.
Basic Ingredients Used for Umm Ali
Croissants: These buttery, flaky pastries are the base of Umm Ali, providing a rich texture that absorbs the creamy milk mixture beautifully. Using croissants ensures a melt-in-your-mouth experience that’s both light and indulgent.
Full-Fat Milk: Full-fat milk adds a creamy richness to the dessert, ensuring that the bread pudding is luscious and smooth. It helps to soften the croissants and blend all the flavours together.
Sweetened Condensed Milk: This ingredient sweetens the dessert while adding a thick, creamy consistency. It also enhances the caramel notes in the dish.
Double Cream: Double cream contributes to the luxurious texture, making the pudding extra rich and decadent.
Spices (Cinnamon, Nutmeg, Cardamom): These spices infuse the dessert with warm, aromatic flavours, enhancing the overall taste and providing a hint of exotic flair.
Vanilla Essence: Vanilla adds a sweet, fragrant note that complements the spices and brings all the flavours together.
Alternative Ingredients
Puff Pastry: If croissants are not available, puff pastry can be used as a substitute. It will provide a similar flaky texture and rich taste.
Evaporated Milk: In place of full-fat milk, evaporated milk can be used for a creamier texture without adding extra fat.
Mixed Nuts: Instead of just hazelnuts and almonds, you can use a mix of nuts like pistachios, walnuts, and pecans for a varied texture and flavour profile.
Raisins or Currants: If sultanas are unavailable, raisins or currants make excellent alternatives, adding the necessary sweetness and chewiness.
Preparation Tips for Umm Ali
- Croissant Preparation: Ensure the croissants are well-toasted and crispy before layering. This helps them hold up better and provides a delightful texture contrast in the final dish.
- Milk Mixture: Simmer the milk mixture slowly to allow the flavours of the spices to infuse thoroughly. This step is crucial for a rich and aromatic base.
- Layering: Layer the croissants and toppings evenly to ensure every bite has a balanced mix of textures and flavours.
Serving Tips for Umm Ali
- Umm Ali is best served warm. Allow it to rest for a few minutes after baking to let the flavours meld together.
- For an added touch, garnish with a sprinkle of cinnamon or a few extra toasted nuts just before serving.
- Serve with a dollop of fresh cream or a scoop of vanilla ice cream for an extra indulgent treat.
Umm Ali (Full Recipe)
Umm Ali
Ingredients
- 8 croissants
- 4 cups full fat milk
- 1 (14oz/397ml) can sweetened condensed milk
- 1 cup double cream
- ½ tsp cinnamon
- pinch nutmeg
- pinch cardamom
- 1 tsp vanilla essence
Toppings
- ¼ cup hazelnuts, roughly chopped and toasted
- ¼ cup almond flakes, gently toasted
- ¼ cup sultanas
- ¼ cup desiccated coconut
Instructions
- Preheat the oven to 180°C.
- In a medium size pot, add milk, condensed milk, cinnamon powder, nutmeg, cardamom powder and vanilla essence. Stir the mixture and bring to a boil on high heat. Stir in condensed milk and heavy cream, allow to simmer for an additional 5 minutes and keep on the side.
- Cut the croissant into 1-inch-thick chunks. Place in a baking sheet lined with parchment paper and bake for about 6 to 8 minutes, until they have slightly browned and crisped up.
- Grease the base of a 9 x 12-inch ovenproof baking dish with butter. Place half the quantity of croissants on the base, top with half the quantity of hazelnuts, almond flakes, raisons, desiccated coconut and pistachios. Top with the rest of the croissant and the toppings.
- Gently pour the milk mixture over the pastry that is just barely emerging from it. Bake in the oven for about 20 to 25 minutes, until the surface has slightly toasted and has a golden-brown colour. Allow to rest for 5 to 10 minutes before serving.
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