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published 13th Oct 2020

Umm Ali - Two recipes of the region's most renowned Dessert

Recipes

Chef Hamdi Chaklabakji

Author

INGREDIENTS (FOR 5 PORTIONS)

UMM ALI CREAM

110 ml Cream
15 gm sugar

UMM ALI MILK

110 ml fresh milk
35 ml cream (above 80% fat content)
10 gms sugar
A pinch of Saffron or alternatively use 5 pieces of cardamon

PUFF DOUGH

1450 gm flour
10 gm salt
720 ml water
170 gm butter

PREPARATION

For the Umm Ali Cream, mix cream and sugar with a whip.
Then, boil the Umm Ali milk. Mix the milk, cream and sugar together with saffron or cardamom and bring to boil. Strain the milk before use.
For the Puff Pastry, mix all ingredients together. The Portion will make approximately a 2 kg dough. Rest well. Add the butter and apply the 3 Book Fold.
Baking at 170*C for 30 minutes or until golden brown.
To finish off, crush the Puff Pastry in a bowl. Add the hot milk on top to soak the pastry. Pipe the whipped cream until you reach the rim of the bowl. Bake it in a pre-heated oven at 300°C for 3 to 4 minutes. Serve while still hot. Enjoy it plain, with nuts or chocolate.

Sahtein!

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