Om Ali

Zutaten

1/2 cup (113 g) melted butter

3/4 cup (85 g) slivered almonds

3/4 cup (90 g) shelled pistachios

1 cup (150 g) sultanas

1 quart (1 L) whole milk

2 cups (1/2 L) cream

3/4 cup (150 g) sugar

3/4 teaspoon cinnamon

3/4 teaspoon cardamom

1 teaspoon rose water

Anweisungen

Preheat the oven to 400°F (205°C).

Crumble the roqaq into a large baking dish. Pour the melted butter over the roqaq pieces.

Toast the almonds and pistachios in a dry pan over medium heat, stirring frequently, until they’re nice and fragrant. Crush the toasted nuts lightly, then sprinkle them evenly over the crumbled roqaq, followed by an even layer of the sultanas.

Whisk together the milk, cream, and sugar in a pot, then set it on the stove and bring it to a simmer. Remove it from the heat and let it cool for 5 minutes, then whisk in the cinnamon, cardamom, and rose water.

Gently pour the milk mixture over the roqaq mixture. Lightly push down the roqaq, nuts, and sultanas to make sure that all of the roqaq gets soaked.

Bake for 25 minutes or until the top is browned and the milk bubbles.

Take the Om Ali out of the oven and serve it forth warm or cold.

Notizen

Roqaq can be substituted with filo dough or puff pastry