MAHALABIA (EGYPTIAN MILK PUDDING)
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Provided by Olaahmed
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g
EGYPTIAN RICE PUDDING
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.
OM ALI (EGYPTIAN BREAD PUDDING) RECIPE BY TASTY
Here's what you need: large croissants, milk, heavy cream, sugar, vanilla, hazelnuts, shredded coconut, dollop cream, sugar
Provided by Livia Marie
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C (356 f)
- Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.
- Increase oven temperature to 200°C. (390 f)
- Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.
- In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.
- Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.
- Serve.
Nutrition Facts : Calories 389 calories, Carbohydrate 37 grams, Fat 25 grams, Fiber 1 gram, Protein 7 grams, Sugar 27 grams
EGYPTIAN BREAD PUDDING RECIPE BY TASTY
This Egyptian bread pudding, known as Om Ali, features puff pastry cookies nestled between layers of nuts and golden raisins. It's then topped with a sweet mascarpone cheese for a decadent, creamy, and crunchy dessert!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h17m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
- While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
- In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
- Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
- Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
- Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
- Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
- Let rest for 20-30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 596 calories, Carbohydrate 63 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, Sugar 39 grams
EGYPTIAN RICE PUDDING
Make and share this Egyptian Rice Pudding recipe from Food.com.
Provided by M D A
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk.
- Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
- Add cardamom and saffron and continue stirring for 1 more minute.
- Remove from heat, and add rosewater.
- Pour pudding into individual serving glasses and let cool completely.
- Refrigerate for about 2 hours.
- Top surface completely with finely chopped pistachios and serve.
Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 52.2, Fiber 0.5, Sugar 25, Protein 9.2
EGYPTIAN BREAD PUDDING
Make and share this Egyptian Bread Pudding recipe from Food.com.
Provided by EdandTheresa
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
- Do not turn off oven.
- In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
- Place nuts and bread in greased 9x12 baking dish.
- In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
- Remove from heat and allow to cool.
- Pour milk over pastry/nut mixture.
- Pour cream on top and bake uncovered for 15 minutes.
- Serve warm and enjoy.
Nutrition Facts : Calories 988.5, Fat 65.5, SaturatedFat 19.1, Cholesterol 46.2, Sodium 354.4, Carbohydrate 86.3, Fiber 4.8, Sugar 44, Protein 19.4
ARABIAN ROSE WATER PUDDING (MUHALBIYAH)
This is a famous Arabian dessert. It's more like cream caramel in texture, but it is much lighter. I wanted to share this with you guys, not only the recipe but sharing with you my Arabian roots. The rose water gives it a great flavor. Every Arabian house has its own recipe for this, not mentioning that, in Ramadan, when we Muslims fast, we must have this in our dessert table (it is essential). There are lots of ways to make it; most of us make it by it plain, while some add strawberries, some in layers with jellies, and some with cake as parfait. I make it just the way it is written. Hope you enjoy it. It's okay to replace the water and powdered milk with 3 1/2 cup of milk.
Provided by bmaaq
Categories World Cuisine Recipes African
Time 2h20m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
- Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 20.1 g, Cholesterol 7.8 mg, Fat 2.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 33.2 mg, Sugar 15.6 g
OM ALI (EGYPTIAN BREAD PUDDING)
This easy Egyptian bread pudding or Om Ali recipe is made with puff pastry, perfumed rose water, and topped with an assortment of toasted nuts.
Provided by Salma Hage
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
- When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
- Bake for 22-25 minutes, until golden and bubbling. Serve warm.
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- In an oven safe baking dish, break in half 3/4 of the amount of palmiers, and arrange in layers. Set aside the remaining 1/4 of the palmiers. Add in the nuts, if using. I prefer to serve it on the side as not everyone likes nuts.
- In a medium saucepan, over medium-hight heat, stir together the milk and sugar, until the sugar dissolves, then bring to a boil.
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