Photograph of the finished Umm ali

Middle East · Bánh mì lớp nướng sữa hạt

Umm ali

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 1.1 lb
  • Photograph of Fresh milk Fresh milk 8 ½ cups
  • Photograph of Fresh cream Fresh cream 2 ½ cups
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Sliced almonds Sliced almonds 5.6 oz
  • Photograph of Pistachios Pistachios 4.9 oz
  • Photograph of Shredded coconut Shredded coconut 4.9 oz
  • Photograph of Raisins Raisins 4.9 oz
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Toast thin slices of bread until crispy, then crumble them into finger-sized pieces.
  2. 2 Roast almonds, pistachios, and shredded coconut in a dry pan until fragrant.
  3. 3 Layer the crumbled cake, then sprinkle with nuts and raisins, repeating this process for three layers.
  4. 4 Heat the milk with sugar and cinnamon stick, then pour the hot mixture into the baking tray until the cake is completely covered.
  5. 5 Pour in the hot milk and bake immediately; if you leave it for too long, the cake will become soggy and lose its layers.
  6. 6 Spread whipped cream on top and bake at 200 degrees for 20 minutes until the surface is puffed up and golden brown.

With an appliance

  • Oven 1 hr

    Bake at 200 degrees for 20 minutes on the top rack until the cream surface puffs up and turns golden brown.

Start cooking