Umm Ali: The Story Behind Egypt's Bread Pudding

Umm Ali is a baked Egyptian dessert of pastry, milk, nuts and raisins. Here is the legend behind its name, how it is made and when to eat it.

Umm Ali is a warm Egyptian dessert of torn puff pastry or bread soaked in sweetened milk and cream, mixed with nuts, raisins and coconut, then baked until the top browns. It is often described as Egypt's bread pudding. It is served hot, usually in winter and during Ramadan.

The legend of the name

Umm Ali means mother of Ali. The most popular story links it to the Mamluk era and a woman called Umm Ali who ordered a celebratory dish after a rival's death, said to be connected to the sultana Shajar al-Durr. The story is widely told but not well documented, and food historians treat it as legend.

How it is made

Baked pastry, roqaq flatbread or croissants are broken into a dish. Pistachios, almonds, hazelnuts, raisins and desiccated coconut are scattered through. Hot milk with sugar is poured over, cream is spread on top, and the dish goes into a hot oven until golden and bubbling.

Variations

Some cooks add condensed milk, a little cinnamon, or a sprinkling of sugar to caramelise under the grill. Lighter versions use bread instead of pastry. Hotels and family kitchens alike serve it in large trays.

Pastry, milk and nuts, browned on top and eaten with a spoon.

Serving

Umm Ali is best straight from the oven, in individual clay dishes if you have them. It does not reheat as well as it bakes, so make or buy it close to serving.

Ask Délices

We bake by the season, so call us to ask what's on the counter today, or to plan a dessert table for an occasion: +20 3 486 1432. You'll find us at 46 Saad Zaghloul Street, Raml Station, open daily 8 AM – 1 AM.