Om Ali

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 400°F. Roll the pastry out thin, lay it on a tray and bake 12 minutes until puffed, dry and crisp. Cool, then tear into rough pieces.

   Mark done

2. Scatter the torn pastry into a deep baking dish with the almonds, pistachios, coconut and raisins, mixing them through.

   Mark done

3. Heat the milk, 200 ml cream, sugar and vanilla until steaming but not boiling. Stir in the rose water off the heat.

   Mark done

4. Pour the hot milk evenly over the pastry and press everything down with the back of a spoon so it is submerged.

   Mark done

5. Leave to soak for 10 minutes.

   Mark done Start 10 min timer

6. Whip the remaining 150 ml cream to soft peaks and spread it over the top, then scatter with the extra almonds.

   Mark done

7. Bake 30 minutes at 200°C, until the top is blistered and deep brown in patches and the edges bubble. Rest 10 minutes before serving.

   Mark done

Chef’s Tips

• Bake the pastry crisp first. Raw pastry turns to paste.
• Hot milk, poured evenly, then pressed down.
• The blistered top is the point — do not pull it out pale.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Turkish coffee
• Karkade
• Fresh dates

Storage & Reheating

Refrigerated for 3 days. Reheat at 180°C for 12 minutes. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.