Umm Ali
Egypt's bread pudding of legend: torn pastry or bread baked in sweet, nutty milk with raisins, coconut and cream, served bubbling from a clay dish.
What it is
Egypt's bread pudding of legend: torn pastry or bread baked in sweet, nutty milk with raisins, coconut and cream, served bubbling from a clay dish. Ingredients: baked puff pastry, croissants or bread, milk, cream, sugar, raisins, coconut, pistachios, hazelnuts, almonds, vanilla, eshta cream (optional). Recipe: 1) Bake pastry until golden; tear into a clay dish (tagen). 2) Scatter raisins, coconut and nuts. 3) Pour over hot sweetened milk and cream. 4) Bake until golden and just set; rest five minutes. Serve: hot, with extra nuts — during Ramadan, at every iftar table. Flavor: milky, nutty, caramel-edged comfort. History: named for Umm Ali, wife of a 13th-century Mamluk sultan, who (legend says) had the pudding distributed to celebrate a rival's fall — politics rarely tasted this good. See also: Ful Medames, Koshari.
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