The dessert name of Om Ali, means ‘Ali’s mother’, has its own story. To make a long story short, not wanting to bore you with the detailed war history of Om Ali ….. Ali’s mother, was a powerful feminist of the 13th century Egypt. Her husband tried to cheat on her so she kills him and celebrates with distributing Om Ali dessert declaring her son Ali as successor. As ever, food is a much more than just the act of cooking and eating. Food is culture, history and the stories of a given people and time.
You could think of Om Ali as the Egyptian cousin of bread pudding. Same idea of soaking some type of bread with milk or cream and sugar, then baking it in the oven. Om Ali skips the eggs though, which makes it lighter in texture, looser and milkier as opposed to custardy. Instead of bread, it is traditionally made with baked puff pastry, phyllo or Egyptian flat bread combined with milk and nuts.
Om Ali has become a well loved and celebrated dessert all over the Middle East, being served at many big celebrations and events.
Instead of using the traditional nuts, raisins and coconut, I’m using the ‘Sahale Snack Mix’ which has a very similar blend in my Om Ali pudding.
OM Ali - Egyptian Bread Pudding
Allow puff pastry to thaw before using. Preheat oven to 400 F. Line a baking sheet with parchment paper.
Cut the puff pastry into squares & poke holes in each using a fork. Bake for about 15 minutes or until puffed & golden brown. Remove from oven & allow to cool.
In a saucepan, whisk together milk, sugar, spices & whipped topping powder. Allow to come to a gentle simmer; add the vanilla & heavy cream. Remove from heat.
Break the puff pastry into pieces & place half of them in either individual ramekins or an oven-proof baking dish. Sprinkle each with some of your fruit/nut blend, reserving a bit for topping. Cover with the other half of the pastry pieces.
Slowly add the milk mixture, one ladle at a time until the milk mixture fully covers the puff pastry. Allow to sit for 10 minutes, you'll notice that the puff pastry absorbs some of the milk. Add milk again until it covers the puff pastry.
Bake for 30 minutes at 350 F. then place under the broiler if you wish, for a couple of minutes to get a golden top. Serve warm or at room temperature.
- When baking is 90% done, sprinkle the rest of the fruit/nut mixture on top so they don't burn & taste bitter. It gives a nice eye appeal.
Over the last few years, marinated artichokes have become one of the ‘go-to’ ingredients on my pantry shelf. Jarred marinated artichoke hearts add an instant burst of flavor and unlike fresh artichokes, they are available all year around. Might I add, they require zero preparation! Keep in mind, these are the ones in glass jars, not the canned ones that can be flavorless and soggy.
Some of the ways I have made use of them were: as a pizza topping, veggie dip, on crostini, with roasted potatoes, omelettes or in au gratin dishes.
As you have probably noticed if you follow my blog, I love savory pastries all year long. Spring through winter they showcase their ingredients so beautifully. If you’re someone who feels intimidated by pastry, galettes give you opportunity to make a free-form masterpiece. This recipe simplifies it even more by using frozen puff pastry. Yet another reason to keep a package on hand in your freezer.
Savory Artichoke, Chicken & Mushroom Galette
Slice breast & marinate in artichoke MARINADE (liquid only) for about 30 minutes. In a skillet, cook chopped bacon, onion, garlic & chopped mushrooms over medium heat until bacon is cooked & the mushrooms have released most of their liquids.
Add the chicken & marinade & continue to cook until the liquid is evaporated. Remove from heat. In a bowl, beat together cream cheese, milk, egg & grated Parmesan cheese & fold into chicken mixture as well as the reserved artichoke pieces.
Preheat oven to 425 F. On a large piece of parchment paper, roll out thawed, puff pastry 'SHEET' into a rough 12-inch 'CIRCLE'. Sprinkle half of the mozzarella cheese over pastry, leaving a 1 1/2-inch border. Spoon cooked mixture over cheese then fold edges of pastry in about an inch, 'pleating' to keep filling in. Sprinkle remaining mozzarella cheese on top of filling.
Brush pastry edge with egg wash & bake for 25 minutes or until puff pastry is golden & filling is slightly browning. Remove from oven; slice & serve.
Mushroom Wellington is a vegetarian spin on the French classic ‘beef wellington’. The original is an elegant meal, using a beef tenderloin covered with liver pate’, wrapped in pastry and baked. The key to preparing items in this fashion, is that however long it takes to bake the pastry to a golden brown is how long it will be in the oven. In other words, the filling needs to require less time to cook.
A plant based filling makes that even easier to achieve than its meat filled cousin. The use of different types of mushrooms cut into varying sizes gives the dish texture and heartiness along with an earthy flavor. The secret to a deliciously juicy yet flaky mushroom wellington is to drain everything dry and make sure it is completely cold before wrapping it in the puff pastry. Skip this step and your pastry is not only going to be soggy, it will tear when you try to wrap up your wellington. Believe me — ‘bin there, done that’!
Although this would probably be the center piece of a vegan meal, it works beautifully as an accompaniment to meat and roast veggies as well.
In a skillet, fry diced bacon until crispy. Remove bacon to paper towels & blot dry, leaving drippings in skillet. Chop mushrooms, onion & garlic. Saute veggies with spices in bacon drippings until moisture has evaporated. Remove from heat, add bacon & drain or blot off any excess moisture. Cool mixture completely then add cold, cooked Basmati rice, stirring to blend. While the mixture cools prepare vegetable gravy if you are using it.
Preheat oven to 400 F. Line your choice of preferred baking pan mold with thawed puff pastry. You should have excess enough to fold over the 'top' of filling. This will form the bottom of your wellington when baked. In each wellington, place 1/4 of the filling, topping each with 50 gms of the cheese. Divide remaining filling between the two wellingtons & fold the excess pastry over it.
If you choose to make a decoration for your baked wellingtons, cut it from some of the excess before closing them. Bake the decorations on a separate pan. Place molds on a baking sheet & bake for about 35 minutes or until pastry is cooked. Remove from oven. I like to flip them onto paper towel at this point just to blot off any excess butter from pastry. Do what you prefer in this case.
In a saucepan, bring water to a boil. Add bouillon powder, garlic, carrot, celery & onion. Cover & simmer until veggies are very soft. Remove from heat & cool slightly. Puree in food processor or blender. Combine cornstarch & water in a small dish. Stir into puree; return to heat & stir until boiling & slightly thickened. Stir in sour cream IF USING. Serve over mushroom wellingtons.
- If you prefer, omit bacon & use butter to saute your veggies in making it a more vegetarian friendly entree.