Reviewed: Jan. 23, 2012

My husband is from Egypt. When I told him i found this recipe he went insane, telling me I must make it. The amount of sugar shocked me, but was not overly sweet as i assumed it would be. There was a bit of milk in the bottom but he told me most shops have it a little liquidy. I ended up baking mine longer to make it a little thicker for me, but my husband says this recipe is how it should be made. I love the taste, no complaints here. It's just my taste to have it a little thicker. I also skipped the raisins, but I assume if someone likes raisins, it would taste great.

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Reviewer:

AmberShahin

Reviewed: Apr. 16, 2011

This was good however I did not watch it the first time when I broiled it and had my timer set for 10 mins and it burned it really bad. Second time, I watched it and in about 7 minutes it got slightly burned. Still tasted good, Just make sure to watch it carefully when you broil!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Aug. 9, 2010

Awesome and different! THANKS

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Reviewer:

Marikka

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Reviewed: Aug. 30, 2009

This thickened up more after sitting in the fridge overnight. I don't know what this is supposed to taste like but it was good, just waaaaay too much sugar. I think you could safely halve it.

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Reviewer:

Jenny B

Cooking Level: Expert

Reviewed: Apr. 20, 2009

I have a similar recipe and I make this dessert often. As I know there no one "right" recipe for this dessert. You may substitute some nuts, play with amount. I use walnuts, hazelnuts, raisins, dates and coconut. I bring milk and sugar to a boil and then I add 1 egg. Be sure to use heavy cream. Delicious!

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DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jan. 2, 2009

This wasn't a bad meal. It was more of an unexpected taste; like a warm cereal. If you make it, make sure you don't do what I did and that is: try and crush the nuts yourself...spend the money and buy the nuts already deshelled. :-)

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Reviewer:

hulahaqq

Reviewed: Apr. 7, 2008

Great for dessert or even at breakfast time. Also I use croissants instead of filo pastry, just break them up into small pieces it's very easy. I also sprinkle a little saffron on the top for 'decoration' :-)

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Reviewer:

tina26

Reviewed: Apr. 26, 2007

I am Egyptian and have been looking for a good Om Ali recipe, similar to the one I adore in Egypt. This IS it! Thanks Nancy for sharing a wonderful recipe - anymore Egyptian/Mediterranean recipes, please share!

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33 users found this review helpful