Egyptian Orange Pudding Recipes
EGYPTIAN ORANGE PUDDING
A very refreshing dessert which is lovely in summer. It's very popular with children, is very light and suitable after a substantial main course. We enjoy it with the orange flower water and the cinnamon, although it is just as wonderful served plain. Serve this pudding chilled.
Provided by Scots LassCairo
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the orange juice and the semolina flour until the mixture thickens.
- Add the grated orange rind and the sugar to the mixture. Add the orange flower water.
- Bring to the boil and pour into individual glass serving dishes.
- Chill for two hours in refrigerator.
- Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment.
- Enjoy!
Nutrition Facts : Calories 179.7, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 41.5, Fiber 0.9, Sugar 28.6, Protein 2.9
EGYPTIAN BREAD PUDDING RECIPE BY TASTY
This Egyptian bread pudding, known as Om Ali, features puff pastry cookies nestled between layers of nuts and golden raisins. It's then topped with a sweet mascarpone cheese for a decadent, creamy, and crunchy dessert!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h17m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
- While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
- In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
- Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
- Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
- Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
- Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
- Let rest for 20-30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 596 calories, Carbohydrate 63 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, Sugar 39 grams
SPICED ORANGES & RAISINS (AL BURTUGAL WAL ZABIB AL MUTABAL -
This is a delightful fruit dessert topping that I found on Tour Egypt. I think it would be marvelous on a simple bread pudding as well as the suggested ice cream or cake. Use your imagination :D
Provided by Annacia
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sugar and water in a small saucepan and bring to a boil.
- Add raisins, lemon juice, cinnamon sticks, allspice and ginger.
- Simmer over medium heat about 10 minutes until syrup is thickened. Remove from heat and stir in the vanilla.
- Transfer to a bowl and refrigerate 10 minutes.
- Cut peel and pith from oranges.
- Slice oranges into 1/2 inch rounds.
- Cut rounds into halves or quarters and place in medium bowl.
- Pour cooled raisins and syrup over oranges and stir gently.
- Chill 2 hours or overnight.Serve over ice cream or cake.
Nutrition Facts : Calories 238.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 61.2, Fiber 4.4, Sugar 52.4, Protein 2.2
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