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[Intro music]
[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
Today I'm gonna cook Ali's mother.
Well, actually, Ali's mother ??? worry because
that's the English translation of the arabic "Um Ali".
It's a wonderful dessert that I first had in Cairo
and I fell in love with it straight away.
My Egyptian colleagues tell me that this dessert is definitely...Egyptian!
But the problem is that the same colleagues also told me that ??? is Egyptian,
??? are Egyptian, pizza is Egyptian, roast beef and Yorkshire pudding is Egyptian...
Um Ali is a kind of bread pudding but it's like no bread pudding that I've ever had.
Normally, you'd use puff pastry but in France it's very difficult to get puff pastry
so I'm using 4 croissants and there's about 200 g of croissants.
Half a litre of milk.
I've got a 100 g of pistachios.
A 100 g of flaked almonds.
A 100 g of raisins.
50 g of shredded coconut.
A word about the pistachios.
If you get salted pistachios, just rinse them in warm water for a couple of minutes
and then dry them on a tray in the oven to get rid of the extra salt.
I've got a 100 g of crème fraîche or you can use double cream.
I've got 5 ounces of sugar.
One teaspoon of cinnamon.
In this bowl, I've put all the nuts, the raisins and just 1 ounce of the sugar.
I'm gonna add in the cinnamon.
I'll break up the croissants into smallish pieces.
Just tear it up and add it into the bowl.
Mix it altogether.
Mix it altogether.
Great!
I'll put the milk in a saucepan with 2 ounces of the sugar
and bring it to the boil.
I've transferred the mixture to a casserole dish
and now I'll pour the milk on.
and now I'll pour the milk on.
Just leave that for a few minutes so that the croissant soaks up all the milk.
Meanwhile, I've put my crème fraîche into a bowl
and I'm gonna add the remaining 2 ounces of sugar
and whisk it altogether.
Press down the
mixture in the casserole dish to make a nice, flat surface.
mixture in the casserole dish to make a nice, flat surface.
Take the cream and sugar mixture. If you're using fresh cream,
you should be able to whip this into quite a thick paste
but I'm using crème fraîche so
that's a lost cause. I'll just pour this on. Nice and evenly.
that's a lost cause. I'll just pour this on. Nice and evenly.
that's a lost cause. I'll just pour this on. Nice and evenly.
Make sure it goes right to the edges.
I'm gonna just sprinkle on, very lightly, some brown sugar.
I'm gonna just sprinkle on, very lightly, some brown sugar.
I'm gonna put this in the oven
for around 15 minutes at a 175 degrees Celsius.
15 minutes or until it goes nice and brown on the top.
And there we have it! Um Ali!
Totally, pharaoh-tastic!
"That's pharaoh enough!" you might say but I SPhinx that was a totally ??? experience.
Um Ali. Nutty, creamy. Maybe...
...even Egyptian-y!
Join me next time on Cleopa.. Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.