Ingredients

Adjust Servings:

	1/2 lbs (20 sheets) phyllo dough
	8-10 Tbsp butter melted
	2/3 cup golden raisins
	1/2 cup pistachios chopped (you can use any combination of nuts)
	1/2 cup hazelnuts chopped (you can use any combination of nuts)
	1/2 cup slivered almonds (you can use any combination of nuts)
	4 cups whole milk using high quality fresh dairy is really important in this recipe
	1 1/2 cups cream using high quality fresh dairy is really important in this recipe
	1 cup sugar
	honey optional, to drizzle
	1-2 tsps ground cinnamon to sprinkle

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Egypt: Om Ali

Name: Egypt: Om Ali
Yield: 10
Cuisine: Egyptian
Ingredients: phyllo dough: 1/2 lbs (20 sheets); butter: 8-10 Tbsp; golden raisins: 2/3 cup; pistachios: 1/2 cup; hazelnuts: 1/2 cup; slivered almonds: 1/2 cup; whole milk: 4 cups; cream: 1 1/2 cups; sugar: 1 cup; honey; ground cinnamon: 1-2 tsps

Egyptian Bread Pudding

Cuisine:

Egyptian

Ingredients

1/2 lbs (20 sheets) phyllo dough
8-10 Tbsp butter
melted
2/3 cup golden raisins
1/2 cup pistachios
chopped (you can use any combination of nuts)
1/2 cup hazelnuts
chopped (you can use any combination of nuts)
1/2 cup slivered almonds
(you can use any combination of nuts)
4 cups whole milk
using high quality fresh dairy is really important in this recipe
1 1/2 cups cream
using high quality fresh dairy is really important in this recipe
1 cup sugar
honey
optional, to drizzle
1-2 tsps ground cinnamon
to sprinkle

Directions

Om Ali (“mother of Ali”) is a traditional Egyptian take on bread pudding, made from phyllo (filo, fillo), dough layered with nuts, raisins and butter… lots of butter! Legend has it that Om Ali was the wife of an Egyptian sultan. When he died, his second wife had a dispute with Om Ali and ultimately killed her. This dessert was distributed across Egypt to celebrate her death.

Moral of the story: piss of your husband’s other wife, and you can be forever memorialized by having a delicious dessert enjoyed in your name for the rest of time!

Recipe Source: The New Book of Middle Eastern Food

Steps

1 Done	Heat oven to 350 degrees. Brush a large baking sheet with melted butter. Lay a sheet of phyllo dough on the baking sheet; brush with melted butter and place another sheet on top of it. Repeat with all of the sheets. If your pan is large enough, you may want to make two piles so that the phyllo browns evenly.
2 Done	But the buttered phyllo sheets in the pre-heated oven for about 10 minutes, or until they are crispy and golden.
3 Done	When cool enough to handle, crush pastry with your hands into piece. Transfer half of the crushed pastry into a 9" x 13" inch pan. Sprinkle raisins and nuts in between and top with remaining crushed pastry. Increase the heat on the oven to 425.
4 Done	Bring the milk and cream to a boil in a heavy sauce pan. Stir in sugar until dissolved. Pour over the pastry. Sprinkle with cinnamon. Bake for 20-30 minutes, or until golden. Drizzle with honey before serving, if desired.