Um Ali is a well known dessert in Egypt that dates back to the Abuyyid period. This ubiquitous dessert is an Egyptian version of bread pudding made with flaky layers of Egyptian bread soaked in a thick sweet mixture of milk, sugar, and cinnamon. The flaky layers are dispersed with coconut, golden raisins, and a nut mixture. The top is golden and crispy with a buttery and flaky texture and scattered nuts roasted to a most pleasing and aromatic crunch.

Um is the Arabic word meaning mother; so this dessert is named after the Mother of Ali. “Who is she?” many newcomers to this dessert wonder. She is supposedly a woman who contributed to liberation of the region after a series of murders and attacks. With this historical reference, Um Ali is definitely bittersweet! But rather than go into this dark history- I will focus on the sweet, decadent layers that go into this delicious national dessert that graces Egyptian tables with much love.

The Three Contenders

As I developed this recipe, I took a thorough approach to pin down the best bread or dough to use for the recipe, using what is readily available in the U.S. Goulash or flaky phyllo dough is originally used in Egypt, but I wanted to find a source readily available that will not become too wet and soggy with time. I tested 3 different versions of Um Ali: phyllo dough, puff pastry, and croissant chunks. All three versions were delicious and decadent as the milk mixture was perfect and brown butter caramel atop is very forgiving for any mishaps. I’ll explain the results for each one below.

Phyllo Dough

This bread seemed to provide a more typical appearance and texture of this classic milky dessert. However, after sitting all day or if serving the next day (is it possible to have any leftovers?!) it could become too soggy. This is easily remedied by heating up in the oven.

Puff Pastry

This was by far the best result. I used puff pastry shells, rather than puff pastry sheets to make sure we have as many edges as possible. The crunchy bread throughout ensures the dessert does not become too dense or soggy. It takes on the thick milky pudding nicely. The flaky, buttery layers of pastry dough are exactly what this dessert needs. In a pinch, you could use the ready made puff pastry cookie known as palmiers or orejitas. They are puff pastry cookies covered in dulce. YUM.

Croissants

I ordered a package of croissants from Costco Instacart and used about 4. You could make your own or get them from a bakery if you prefer. I cut them into small bite size pieces, toasted in the oven and then layered the dessert with them. This result was very similar to the puff pastry version. Flaky, buttery layers of dough smothered in the sweet milky custard. I would say this option and puff pastry go hand in hand, based on which you can access more easily.

In summary, all three options are a win. But if you want a flaky and crunchy texture, definitely use the puff pastry options or croissants. I see myself using either of those 2 depending on what is available. I would not go for the phyllo dough simply because it is a lot more work to break it up and then toast in the oven (also very messy!)

Assembly

Clay Pots

Um Ali is traditionally prepared and served in little clay pots. This makes for even heat distribution, a crunchy top, and keeps the bubbling milky filling nice and warm. I used my Emile Henry stoneware for a similar effect. I would not recommend using pyrex or metal. You could use 2 medium sized stone dishes, one large casserole dish, or several small serving pots. I was imagining how sumptuous and beautiful this would be in mini stone cocottes for guests!

The filling

The inside should be layered with plenty of coconut. The nut mixture could include whatever your fancy but hazle nuts, walnuts, and almond are the classics. Pistachio and almond can get chewy if they are steamed, so be sure to chop those and limit how much you pack into the center. The nuts are divine on top as they get golden and crunchy, so I reserve 2/3 of my nuts for the top and only use 1/3 inside. I love the golde raisins and coconut inside. I do not recommend putting raisins or coconut on top, because they will burn quickly.

Milky custard filling

The milk mixture needs to be thick. I stirred in sweetened condensed milk with coconut milk to yield a sweet and thick mixture. You do not need to add any sugar to this. It thickened perfectly in the dessert, creating the perfect custard texture throughout. The heavy cream poured all over the top, is also thick, and becomes creamy as it bubbles in the oven. It also serves to brown the top crust. You could omit the heavy cream if you are watching calories, but it really supports the thick and creamy texture of the filling.

Brown butter sugar topping

The top needs to be covered in some butter, so I used an unapologetically American fusion here. I prepped my apple pie topping of melted butter and sugar to drizzle all over because I was imagining how it would seep through every nook and cranny of flaky buttery dough and caramelize my nuts on top. It is purely genius, and makes this dessert out of this world decadent. Try it; you won’t be sorry. If you want to make this more Egyptian, you can stir in honey with the butter instead of sugar and it will be equally luscious.

Ramadan for me has always been a beautiful time of the year that brings us all joy. For us, whenever we are home in Michigan, it is basically like Thanksgiving holiday everyday for a MONTH. How amazing is that? Food, parties, gathering with friends and family almost every evening, seeing everyone at the mosque for nightly prayers; it is so much community. Needless to say, this Ramadan during the world wide COVID-19 Pandemic, this Ramadan of 2020, during a quarantine is immensely unique and can feel depressing and lonely. Except, Ramadan is not truly about community and all these social gatherings. This Ramadan in isolation presents some special opportunities.

Ramadan is actually not about the social gatherings. Contrary to what we may feel, this isolation imposed on us has many benefits.

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Ramadan is not all about community

Yes, it is devastatingly sad to be away from family and community during a time that is vastly social for many, but it certainly is not a social time for everyone! Moreover, for those who tend to be alone during Ramadan, they may feel like their Ramadan is incomplete if they are missing the community aspect, and that is not true. I had many years when we moved around and I was all alone without friends or family nearby, in a strange new town, without a community center to visit, and a husband mostly away working overnight calls at the hospital. My fasting and prayer was dependent on my disciplined routine, and it was a challenge I was not used to. Definitely, the isolation can be hard and make us nostalgic for better times and memories with family and friends. But this isolation is a blessing in many ways.

I found this article to be very concise and helpful to understand the importance of quarantine, from a Prophetic perspective. The emphasis our religion places on hygiene, caring for the community at large, and protecting our health is well stated in this piece. As we place ourselves in isolation during the shelter at home order, the first stories and examples that come to my mind are those of the Prophet, peace and blessings upon him, when he would go to the cave of Hiraa to reflect and contemplate life.

Why Muslims Fast

Ramadan is an important time for spirituality, refocusing our goals, and cleansing ourselves in the heart to become closer to God. We fast purely as an act of submission. God’s command for us to fast is a mercy on mankind, as it allows us to detach from the frivolousness of dunya (worldly materials and inclinations) and detach from following our desires. In Ramadan as we fast, not just from food and water, but from any sort of intimacy and sensual pleasures, we strengthen our ability to resist and refrain. This struggle and sacrifice makes us stronger physically, mentally, and spiritually as we go through our daily lives compounded with a complex mixture of time constraints, distractions, endless social obligations, and school and work commitments all of which can keep us from focusing on purifying our inner selves (this is called the nafs in Islam). This is why our isolation as we shelter at home is a blessing and opportunity.

God’s command for us to fast is a mercy on mankind, as it allows us to detach from the frivolousness of dunya and detach from following our desires. This is why our isolation as we shelter at home is a blessing and opportunity.

The Prophet Muhammad ﷺ use to go to the cave of Hiraa to separate himself from the endless ills of the society around him, to meditate and connect with the creator, and to contemplate and reflect on the majesty of all of God’s creation. It was in this state, that the Rasul ﷺ received revelation of the Quran. It was during this month of Ramadan that the Prophet received revelation. Ramadan is the month of Quran. As Muslims strive to read as much of the Quran as they can and fast for the sake of Allah, as an ultimate act of submission, we practice the ability to delay gratification, restrain from desires, and aim to reach a point of tazkiyya, which is purifying of the nafs. These are all amazing experiences, and worthy goals.

What a blessing it is to be able to go through these experiences in an isolation that is essentially keeping us away from many of the social distractions that the Rasul ﷺ himself sought to escape from in order to meditate and reach a spiritual, contemplative state. We have the unique opportunity to detach from all outside distractions and social connections so that we can focus on ourselves. Travel plans, most work events, and other social commitments have all vaporized, freeing us from an endless cycle of delaying ourselves the quietude to isolate and contemplate. In no other point of our lives has this been possible, and also experienced by the entire world at the same time. This is an incredible opportunity to practice the reflective states to pray, perform remembrance of Allah, and read Quran.

We have the unique opportunity to detach from any outside distractions and social connections so that we can focus on ourselves.

We should not depend on the masjid programming or a leader to guide us through our taqwa at all times, and through this experience, through our own actions we may strive to be self motivated and devoted to the Quran and salah in our own efforts. This means establishing a productive routine and schedule for ourselves and our families. This is the perfect time to focus on a schedule for your family and home life that prioritizes your connection with Allah.

So yes, while this COVID-19 pandemic is a trying time for us all, it is also a time for us to reflect on all the things we have always taken for granted, and see the gift in being able to heal and grow in the absence of all the mindless and heartless distractions that have unfortunately consumed our society. We will come together again as a community after this time passes and we will all be better and renewed, Inshallah.

For ideas on how to engage young children and motivate them to be excited about this blessed month, see my other post Ramadan Fun for Kids.

Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors that will have you mopping your plate spotless with your pita bread. Traditionally, massak’aa is made with ground beef between the layers of eggplant, but the beef can be omitted completely for a vegetarian version. I sub-in parboiled lentils to simmer away with the sauce, so that it is a hearty meal rich in antioxidants and satisfying protein. We love this vegan version and with the pandemic and shortage of beef, I think many of you will enjoy this flavorful option! My version becomes even easier because I make it all in one pan, skipping the deep frying step, but none of the flavor.

During the worldwide pandemic forcing us to stay home and having limited trips to the grocery store, I found myself stocking up on eggplants and peppers as they are among some of the vegetables that hold up quite well first being left outside until it is safe to bring into the home, and then even longer in the refrigerator crisper. Another eggplant favorite recipe that my kids enjoy is the maqlooba, a one pot dish of aromatic spiced rice layered with eggplant, cauliflower, potatoes, and some tomato. So YUM.

Ingredients

I like to use Asian eggplants because the skin is thinner and they have a milder flavor. You need about 3 Asian eggplants for this recipe, or 2 of the globe variety. Traditionally, Egyptians peel strips of the outer skin, which probably helps the eggplant cook down better, but I like to retain the nutrients as much as possible. I only cut off parts that appear like they need to go. I do strip off a few stripes if it is the fatter, globe eggplant, because the skin is thicker on those. The eggplant can carry a lot of water inside that can make them cook tough, and taste bitter. To remedy this, they need to be sprinkled with salt, which draws out all these bitter juices. They can then be blotted up of those juices before sautéing.

For peppers, you can use any combination of green, red, or yellow peppers. I always have all three types, as I love them all. When I cook Middle Eastern dishes I prefer the longer green cubanelle peppers, as they have a milder flavor that goes nicely with the dish. I throw in one jalapeño, sliced open in half so that it can slightly kick up the flavor of the sauce just a little bit, without making it unbearable for the kids in the house. You could definitely add in 2 more if you like more spice, and dicing it will allow the flavor to permeate throughout more of the dish.

Use a red pepper paste by roasting the red bell peppers, peel them, and puree with olive oil and a dash of cayenne. Or simply use a jar like Mina’s Red Pepper Harissa paste. This really adds dimension and flavor to the dish.

This is the perfect recipe to put your soft, overripe tomatoes to work in. I used about 4 really juicy tomatoes, quartered them, and just let them char and get golden before melting into a flavorful chunky tomato sauce. I then supplement 1.5 cups of tomato sauce when I am ready to let it all simmer together.

Cumin, garlic, vinegar, salt and pepper are all the essential flavor agents here. The peppers and tomatoes sauté and sizzle in the pan until they char and develop some color, which releases incredible flavor to this dish. It all comes together once I pour on the tomato sauce all over everything and let them simmer away until they are amalgamated into one creamy and flavorful dish ready for the licking–with some pita bread of course!

You can use beef in this recipe, as is the classic Egyptian method. To do so, prepare the beef by cooking it first in a pot with a whole diced onion, some minced garlic, 1 tbsp of all spice, and some finely diced bell pepper. I do not include this step in my recipe because I always make it vegan. Instead, I throw in 1 cup of parboiled green lentils simmered with a teaspoon of cumin. I boil them for about 10 minutes just so they are halfway cooked so they can cook all the way through with the remainder of the massa’kaa pan.

Per Serving: Calories 188 kcal, Carbohydrates 28g, Protein 9.5g, Saturated Fat0.8g, Sodium 423 mg, Fiber 6g, Sugars 4g