Expat Travel Mom

Another recipe found everywhere here, and slightly reminiscent of bread pudding back home. This one is a wonderfully rich, sweet dessert, warm and comforting in a way that's sure to become a favorite for you and your kids too.

The Story Behind Umm Ali

It's called Umm Ali, meaning "Ali's mother," and the real story behind it is genuinely more dramatic than most desserts get to claim. It dates back to 13th-century Egypt, during the Mamluk era, tied to Shajar al-Durr, Egypt's only female sultan. After a fierce power struggle, Shajar al-Durr was assassinated in 1257, and Umm Ali, wife of Sultan Aybak, had this dessert made and distributed to the public as a celebration of her rival's downfall. What began as a political statement turned into something else entirely, a dish so beloved it became Egypt's national dessert, still served at celebrations, gatherings, and throughout Ramadan today.

Firm or Sloppy, Your Choice

You'll find Umm Ali made either firm or sloppy style, more baked and set, or still swimming in delightfully sweet, creamy milk. Bake it the full time for a firmer set, or pull it earlier for whichever consistency you like best.

Recipe for Umm Ali

17 oz phyllo or puff pastry, frozen (baked croissants, broken up, are actually widely used too)
3 cups milk, not low-fat
1 cup sugar
1 cup whipping cream
2 tablespoons unsalted butter
1/2 cup chopped pistachios
1/2 cup sliced almonds
1/2 to 3/4 cup coconut flakes, to taste
1/4 to 1/2 cup golden sultana raisins
2 teaspoons orange flower water, if you can find it, or 1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

How to Make It

1. Preheat the oven to 450°F.

2. Unroll the puff pastry sheets onto greased baking sheets and bake until dry and crisp, but not browned, about 45 seconds. Once done, turn the oven down to 350°F. (Skip steps 1 and 2 entirely if using already-baked croissants.)

3. Break the pastry into 1 to 2 inch pieces. Add the nuts and coconut and mix well. Reserving about 2 tablespoons of raisins for later, mix the rest in too. Transfer everything to a 9x12 baking dish.

4. Combine the milk, sugar, and butter in a saucepan. Stir over medium heat until the sugar dissolves and the butter melts. Remove from heat and stir in the cream and the orange flower water or vanilla. Pour the mixture over the pastry.

5. Sprinkle with cinnamon and the reserved raisins.

6. Bake until the pudding puffs and sets, about 15 to 20 minutes, or to your preferred consistency, set or sloppy, your call.

So there you have it, another treasure from the Arab world. I hope you love it as much as I do.