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Photography By : Rosalind West
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Perfect for breakfast or as a dessert, delicious at any time of year with seasonal fruits. In the summer we used apricots, but as the autumn closes in the figs are a delicious addition. Originating from Egypt, Om Ali is eaten throughout the Middle East, is easy and quick to prepare and once tried will become a firm favorite.

  • Thyme
  • Serves Eight


For the pastry

  • 3 sheets of filo pastry
  • Melted butter

For the filling

  • 120g raisins
  • 6 fresh figs, quartered
  • 90g flaked almonds
  • 90g pistachio nuts
  • 500ml whole milk
  • 150ml double cream
  • 100g sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 tsp rose water

For the topping

  • 3 sheets of filo pastry
  • Melted butter
  • 40g toasted flaked almonds
  • 40g chopped pistachio nuts
  • 1 tsp cinnamon
  • 50g sugar
  • Rose syrup

Cooking Instructions

  1. Set oven at 160°C
  2. Brush the sheets of film pastry with the melted butter, lay on a baking sheet and bake until golden,aprox 6-7 mins
  3. Roughly break up the filo and layer in a buttered oven proof dish(8”x12”)with raisins, figs, almonds and pistachios. Whisk the milk,cream,eggs,sugar,cinnamon and rose water together and pour over. Bake, covered with foil in a bain marie for approximately 40 minutes or until set.
  4. For the topping again brush the filo pastry sheets with melted butter and crumple over the top of the dish. Bake until golden
  5. Sprinkle with the toasted almonds, pistachios, cinnamon and sugar then drizzle with rose syrup

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