Umm Ali is the most popular dessert across Qatar and much of the Arab world: layers of crispy pastry or bread soaked in sweetened milk and cream, studded with pistachios, coconut, and raisins, then baked until bubbling and golden. It is the Arab equivalent of a bread and butter pudding and utterly irresistible.
Serves 6
Heat oven to 200 °C.
Arrange broken pastry pieces in a deep oven dish. Scatter nuts and raisins evenly over the top.
Warm milk, cream, and sugar together until sugar dissolves. Pour evenly over the pastry, pressing pieces down gently so they soak.
Bake for 20–25 minutes until the top is golden and bubbling. Serve hot, directly from the dish.
Use pastry that is already baked and slightly stale for the best texture.
Do not over-soak — some pieces should remain slightly crispy on top.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Add a pinch of saffron or cardamom to the milk mixture.
Scatter desiccated coconut over the top before baking.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Leftovers reheat well in the oven at 160 °C for 10 minutes.
Umm Ali ('Mother of Ali') is one of the oldest known desserts of the Arab world, with origins traced to medieval Egypt and beloved across the entire region today.
Yes — day-old croissants torn into pieces are a popular and delicious substitute.
Use slightly less milk and leave some pastry exposed above the liquid line so it crisps on top.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (250g / 8.8 oz) · 6 servings total
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