A rich, creamy bread pudding made with layers of puff pastry soaked in sweetened milk infused with cardamom and rose water, studded with pistachios, almonds, and raisins, then baked until golden and bubbling.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Bake puff pastry sheets at 200°C for 12 minutes until golden and puffed. Let cool, then crumble into large pieces.
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2
Heat milk with sugar, cardamom, and rose water in a saucepan until sugar dissolves and milk is steaming.
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3
Spread crumbled pastry in a baking dish. Scatter pistachios, almonds, raisins, and coconut over the pastry.
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4
Pour the hot sweetened milk evenly over the pastry and nuts. Drizzle heavy cream on top.
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5
Bake at 180°C for 15 minutes until the top is golden and bubbling. Serve warm.
Did You Know?
Umm Ali literally means "Mother of Ali" and is named after a historical Egyptian queen who reportedly created the dish to celebrate a political victory.
Chef's Notes
Equipment Tips
- baking dish
- saucepan
- oven
The Story Behind Umm Ali
While umm ali originated in Egypt, it has been wholeheartedly adopted across the Gulf states, including Qatar, where it appears on virtually every dessert menu. The dish arrived in Qatar through the cultural exchange that accelerated in the mid-20th century as Gulf states modernized. Qatari versions tend to be more generous with cardamom and rose water than Egyptian originals, reflecting Gulf taste preferences. The dessert's warmth and richness make it especially popular during the cooler winter months, and it has become a staple of Qatari celebration menus alongside traditional Gulf sweets.
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