Othmaliye Traditional Middle Eastern Dessert Pastry Recipes

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OTHMALIYE - TRADITIONAL MIDDLE EASTERN DESSERT PASTRY



Othmaliye - Traditional Middle Eastern Dessert Pastry image

Delicious with strong black coffee, this is an easy Middle Eastern dessert pastry. This recipe comes from Nestle. If you can't get hold of the Nestle Cream use lightly sweetened mascarpone, cream cheese or ricotta.

Provided by Um Safia

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

150 g shredded phyllo dough (Othmaliye dough or Kunafa dough)
4 tablespoons ghee, melted
2 cups milk
2 tablespoons fine semolina
170 g Nestle cream (1 tin)
1 tablespoon rose water
1/2 cup pistachios, crushed
1 cup sugar syrup

Steps:

  • Cover the bottom of a round 25cm baking tin with half the quantity of Othmaliye dough. Pour melted ghee over the dough and bake in a 200˚C preheated oven for 10-15 minutes or until dough is golden.
  • Remove from the oven and carefully take the crusted dough out and place it on a flat plate.
  • In the same baking tin, cover the bottom with the rest of the dough and bake again in the oven in the same way. Remove and place on a separate flat plate.
  • Add milk and semolina to a large saucepan, bring to boil, then simmer for 5-10 minutes or until sauce thickens. Remove from heat and stir in NESTLÉ Cream and rosewater. Allow to cool at room temperature.
  • Cover the first part of the baked dough with the cream mixture. Sprinkle crushed pistachio on top. Cover the cream with the second part of the baked dough.
  • Sprinkle the syrup on top and allow to cool in the fridge for 2 hours. Slice and serve.

Nutrition Facts : Calories 460, Fat 40.7, SaturatedFat 23.2, Cholesterol 126.8, Sodium 148.9, Carbohydrate 18.8, Fiber 1.2, Sugar 0.7, Protein 6.8

OM ALI



Om Ali image

This Egyptian dessert contains phyllo dough or puff pastry, milk and nuts. Use any kind of nuts that you would like and eat it with a spoon. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land.

Provided by NANCY GIRGIS

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h

Yield 8

Number Of Ingredients 9

1 (17.5 ounce) package frozen puff pastry sheets, thawed
½ cup chopped walnuts
1 cup chopped pecans
1 cup chopped hazelnuts
1 cup raisins
1 cup flaked coconut
1 ¼ cups white sugar, divided
4 cups milk
½ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
  • Preheat the oven's broiler.
  • In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
  • Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
  • Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
  • Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

Nutrition Facts : Calories 933.9 calories, Carbohydrate 87.4 g, Cholesterol 30.1 mg, Fat 62.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 19.5 g, Sodium 214.6 mg, Sugar 50.3 g

BASBOUSA(بسبوسة)



Basbousa(بسبوسة) image

Make and share this Basbousa(بسبوسة) recipe from Food.com.

Provided by najwa

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup butter
3/4 cup sugar
1 1/4 cups buttermilk
2 cups semolina
1 1/2 teaspoons vanilla
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 cup sugar
1 cup water
lemon, juice of

Steps:

  • Preheat oven to 350F degrees.
  • Melt butter, allow to cool to room temperature.
  • Combine sugar and buttermilk in a large bowl.
  • Combine the semolina, vanilla, baking powder and baking soda in a separate bowl.
  • Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.
  • Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30.
  • Let sit for 20 minutes.
  • Bake for 30 minutes, pour sugar syrup over it while still warm.
  • This is usually served with tea or coffee.
  • ------ Sugar Syrup ----------.
  • Combine sugar, water and juice of half a lemon in a saucepan.
  • Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.

MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)



Middle Eastern Nut-Filled Multilayered Pastry (Baklava) image

Provided by Gil Marks

Categories     Dairy     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Almond     Spice     Fall     Kosher     Party     Phyllo/Puff Pastry Dough     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 36 small diamond-shaped pastries

Number Of Ingredients 14

Syrup:
3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)
Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter or vegetable oil

Steps:

  • 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
  • 2. To make the filling: Combine all the filling ingredients.
  • 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
  • 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
  • 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
  • 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
  • 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
  • VARIATIONS
  • Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
  • Persian Baklava:
  • Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
  • Paklava(Azerbaijani Baklava):
  • For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.

MA'AMOUL (LEBANESE DATE STUFFED PASTRIES)



Ma'amoul (Lebanese Date Stuffed Pastries) image

A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest.

Provided by bluemoon downunder

Categories     Dessert

Time 40m

Yield 12 Ma'amoul

Number Of Ingredients 7

8 ounces dates, pitted, roughly chopped
1/4 cup water
8 ounces plain flour
4 ounces butter, chilled, diced
2 teaspoons orange blossom water or 2 teaspoons rose water
2 tablespoons water
icing sugar

Steps:

  • Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
  • Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
  • Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
  • Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
  • Continue until the dough runs out.
  • Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180°C; 350°F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
  • Remove and cool on wire racks until firm.
  • When thoroughly cooled, roll in sifted icing sugar.

Nutrition Facts : Calories 193.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 55.4, Carbohydrate 29.4, Fiber 2, Sugar 12, Protein 2.6

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