Egyptian Pudding Recipes

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EGYPTIAN BREAD PUDDING RECIPE BY TASTY



Egyptian Bread Pudding Recipe by Tasty image

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

3 ¾ cups whole milk
½ cup heavy cream
½ cup sugar
½ teaspoon kosher salt
1 tablespoon whole cardamom pods
1 teaspoon whole clove
2 whole cinnamon sticks
3 orange peels, large strips
1 lb store bought mini palmiers, divided
1 cup golden raisin, divided
1 cup shelled pistachios, toasted and chopped, divided
¾ cup hazelnuts, toasted and chopped
¾ cup unsweetened flaked coconut
¾ cup slivered almonds, divided
unsalted butter, for greasing
½ cup mascarpone

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

MAHALABIA (EGYPTIAN MILK PUDDING)



Mahalabia (Egyptian Milk Pudding) image

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

2 cups milk
1 cup heavy cream
3 tablespoons white sugar
2 teaspoons vanilla sugar
4 teaspoons cornstarch, or more as needed
¼ teaspoon ground cinnamon, or to taste

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



Egyptian Rice Pudding image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 7

3/4 cup rice flour
3/4 cup sugar
6 cups milk
2 pods whole green cardamom, lightly crushed
Pinch saffron threads
3 tablespoons rose water
Chopped pistachios, to garnish

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.

EGYPTIAN MILK PUDDING (MIHALLABIYA)



Egyptian Milk Pudding (Mihallabiya) image

This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. Posted for Zaar World TourIII. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content.Thanks you ladies for the insight :D

Provided by Annacia

Categories     Dessert

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons finely ground rice
3 cups milk
2 1/2 tablespoons sugar (more if you like)
1 tablespoon rose water (or less to taste)
2 tablespoons mixed nuts, chopped

Steps:

  • Add ground rice to 1 cup of milk.
  • Dissolve sugar in the remaining milk and bring to a boil.
  • Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
  • Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.

Nutrition Facts : Calories 205.4, Fat 8.9, SaturatedFat 4.5, Cholesterol 25.6, Sodium 117.8, Carbohydrate 24.7, Fiber 0.5, Sugar 8.1, Protein 7.3

EGYPTIAN BREAD PUDDING



Egyptian Bread Pudding image

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

1 (17 ounce) package frozen puff pastry
3/4 cup chopped pistachios
1/2 cup pine nuts
1/2 cup almonds
1/2 cup coconut flakes
1 (15 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
3 cups water
1/2 cup cream

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

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Top Asked Questions

How to make Egyptian milk pudding at home?
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.
What do you put on rice pudding in Egypt?
This is a popular dessert in Egypt. Variation can include adding raisins, shredded coconuts, various nuts, or even a scoop of ice cream on top. Mix rice with little of milk. Mix the rest of milk with sugar, then cook until it boils. Pour rice mixture on top and stir often.
What is the name of the Egyptian bread pudding?
Looking on the Internet for recipes to help me make an Egyptian bread pudding, I learned it is called Om Ali, Um Ali, or Oumm Ali , meaning "Ali's mother", and it is probably the most popular dessert in Egypt. (And from now on it will also be in this household).
What kind of dessert do they make in Egypt?
Despite all that, it’s now considered one of Egypt’s national desserts. Usually, the recipe calls for Egyptian flatbread or puff pastry as a base, but this recipe uses palmiers instead. Either way, the final product is a lot like bread pudding. It’s flaky, nutty, and sugary.

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