Dubai chef Aahed Kokash shares his recipe for creamy Umm Ali.
Every year , Muslims expect the new crescent moon , which dictatesthe first day of Ramadanor the ninth month in the Hijri calendar . The holy month is drop ignite up to deplete before dawn ( suhoor ) and fast until sundown ( iftar ) . What is normally a festive time celebrating food and family has beenput on holdfor the past two years due to the pandemic .
But this calendar month , Muslims are finally capable to celebrate together , gathering at the end of the day to fall in fasts and do Tarawih entreaty at local mosques .
An undeniably important look of Ramadanis the food for thought . It is customary to break fast with date , as they help raise the body ’s glucose levels . Along with dates , Chef Aahed Kokash fromMadinat Jumeirahin Dubai notes that the most popular foods during this metre are typically ace high in vitamin degree centigrade , carbohydrates , and protein , such as dried fruits , Ouzi ( slow - roasted lamb with rice ) , Arabic interracial grill , and Biryani ( sundry rice with spiciness and chicken or marrow ) . Many also tend to celebrate with sweet likeknafeh , baklava , and the Egyptian classic , Umm Ali .
Chef Aahed Kokash’s Umm Ali|Photo courtesy of JRGMarketing
“ Umm Ali combines pleasantness and traditional flavors — including soaked pastry in Milk River with butter , sugar and a generous mix of roast nut and ointment , ” Kokash allege . “ The grain is piano , creamy , crunchy , and soothing . ”
Despite its yummy sweetness , the bread pudding relative has adark history , aver to have been concocted during Egypt ’s Mamluk era , in which the Sultana of Egypt , Shajar al - Durr , married Izz al - Din Aybak , cause him Sultan . disordered that Aybak was already married and planning to splice more women , al - Durr had Aybak assassinated while he was take a bathtub .
Aybak ’s first wife , Om Ali ( whose name now interpret to “ Mother of Ali ” ) , avenge , and supposedly had her and her son ’s servant beat al - Durr to death . In celebration of al - Durr ’s death , Om Ali asked her Cook to flush their pantry and create the most delicious afters they could and distribute it to local households across Egypt , and thus , Umm Ali was turn out .
Thankfully , the afters has overstep its grisly origin story and remains a commemorating and festive dish found in Arab kitchens around the world . “ As children , we were very felicitous when our nanna made the dish , ” Kokash says . “ Everyone from our neighborhood was invited when she made Umm Ali . We shared many special memories enjoying the dish together . ”
Traditionally , Umm Ali relies on milk for its creamy texture , and Kokash ’s recipe also include desiccated coconut , creating a nutty and productive flavor , made more complex with the singular and blooming taste sensation allow by the rosewater .
Many the great unwashed also choose to add spiciness to their Umm Ali , such as cinnamon and cardamon . While it can be eat blistering or cold-blooded , Kokash recommends serving the velvety afters hot with a refreshing glass of hibiscus iced tea .
ChefAahed Kokash’sUmm Ali Recipe:
Ingredients:•8 comfort pastry slices , crispy , crumbled , baked•¼ cup almond flakes•¼ cupful pistachios , sliced•¼ cup golden raisins•3 tablespoon coconut tree , desiccated•2 cups milk•½ cup sugar•¼ teaspoon vanilla extract essence•300ml thick cream / fresh cream•100ml crème , whipped•1 scattering rosewater
Directions:1.Warm and mix Milk River , crème , pelf , vanilla heart , and rosewater together.2 . Mix in a separate bowlful almond , crumbled puff pastry dough , pistachio , raisin , and desiccate coconut together and place into a ceramic bowl.3 . Pour live Milk River mixture over the puff pastry commixture and put whipped crème on top.4 . Bake at 220ºC for 10 - 15 minutes until golden color.5 . Garnish with chopped pistachio and serve ardent .
