Omm 'Ali
(Egyptian Chocolate Cake) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

1 packet roqaq or 500g gullash (phyllo pastry)
200g mixed nuts
1 tbsp frshly-grated coconut
1 tbsp fresh double cream
1 cup whole milk
2 tbsp sugar

Omm 'Ali
(Egyptian Chocolate Cake) Preparation:

Method:

Roqaq is a traditional form of Egyptian pastry that's often made at home, but which can also be store-bought in 300g packets. Gullis is a slightly thicker pastry that can by substituted by filo/phyllo pastry, as long as you roll the pastry out to flatten slightly. Also, depending on availability, the nuts typically used as a filling for sweet dishes such as this one are almonds, hazelnuts, pecans, and peanuts, roasted and peeled. A mixture of two or more are used. These are crushed very fine ely and mixed with sugar at the ratio of 2/3 nuts to 1/3 sugar.

Dry the pastry 1 or 2 sheets at a time by placing on a well-greased baking tray and cooking in a hot oven for 4 or 5 minutes, or until crisp. When all the pastry sheets have been baked crush with your fingers then sprinkle in the base of a lightly-greased baking dish. Combine the nuts and coconut and scatter on top.

Combine the milk and sugar in a pan and allow to warm through then pour over the mixture in the dish. Drizzle the cream over everything then place in an oven pre-heated to 180°C and bake for about 35 minutes, or until the top is nicely browned. Serve hot.

Read: Recipe Articles and Reviews

More dessert recipes...

More Traditional recipes...

More recipes for Pies and Tarts...

More recipes for Nuts...

More Baking recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary