⬇️ CHECK THE FULL RECIPE BELOW ⬇️
This ultimate authentic homemade version of Om Ali respects the tradition using good quality ingredients.
Making your own Rokak will definitely boost these authentic flavours and deliver a surprisingly delicate texture to this dessert followed by the nutty notes of the dry fruit and nuts which adds multiple levels of crunchiness.
So Indulge yourself and enjoy this exquisite dessert with its light notes of sweet milk.
“Om Ali is always present on the Egyptian table, offered at most restaurants, even those serving non-Egyptian cuisine“
Centuries on, Om Ali is still going strong; it’s a remarkably resilient pudding. While other desserts in Egypt have been popularly recreated in so many different ways, Om Ali seems untouched,
This is the Om Ali episode from our Tiramisù and Om Ali mini-series.
This series presents two dishes from Italy and Egypt that share the soaking method but very different from each other in cooking steps and flavours.
They are both engraved in our cultures for their distinctive taste and richness.
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00:00 Culture Whisk Introduction
00:22 Rokak Mix
02:03 Baking the Rokak
02:40 Why use Rokak
04:57 Toasting the Rokak
05:12 The Milk Mixture
05:40 Building the Om Ali
06:18 Stefano trying Om Ali
07:48 Om Ali Background and a bit of history
How to make Tiramisú at home: 7/8 Servings
Rokak Bread Mix
500g all purpose flour (65g each 11 pcs)
230g Water
½ tsp salt
Knead the dough for 10 minutes then leave covered for 1 hour.
Cut the dough into 10 or 11 equal pieces then flatten each one as thin as possible and put it on the hot baking tray.
Bake the bread on the maximum heat of your oven in the lowest shelf in a preheated oven for 30 seconds to 1 minute or until it starts to get crunchy but not toasted.
Toasting The Bread
50g of melted butter
3 slices of Rokak
After cooking the bread, cut it in little pieces in a baking bowl and season it with melted butter. Toast it for 10 minutes at 200 C in the oven just to give it an extra colour and crunch and a nuttier flavour.
Milky Mixture
1L Whole Milk
150g Double Cream or Extra Thick Cream
400g Condensed Milk
Mix all ingredients together in a saucepan and put it on medium heat and keep stirring until it boils.
I usually leave some mixture aside cause i like it runny so I top it up during eating.
The day after You can also use plain milk to warm it up.
Building Om Ali (7 / 8 Servings )
20g Walnuts
20g Pistachios
20g Hazelnut
40g Raisins
Pour the milk mixture onto the toasted pieces of bread in the bowl right from the oven then add some crushed nuts of your choice and bake in a preheated oven on 200 degrees celsius for about 15 minutes or until the Om Ali caramelises from the top and gets a lovely golden colour.
The more you keep it in the oven the more set and liquids will absorb.
So it really depends how you prefer it.
Tips
The Bread has to be very thin or will be very gummy
Break the bread in small pieces
You can always add more milk to regenerate it the day after
Links:
amuse.vice.com/en_us/article/...
Hope you enjoy this dish and look forward to hearing from you soon.
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Music by Epidemic sound: www.epidemicsound.com/referra...
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Voice Over Audio edited by:
Luigi Cosi
#omali #egypt #dessert
8 июл 2024
