published 13th Oct 2020Umm Ali - Two recipes of the region's most renowned Dessert
Chef Hamdi Chaklabakji
AuthorINGREDIENTS (FOR 5 PORTIONS)
UMM ALI CREAM
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!
