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Om Ali, Omali, Umm Ali, or Oumm Ali (Egyptian Arabic: أم على), meaning "Mother of Ali", is a traditional Egyptian dessert, and is a national dessert of Egypt. [1] There are numerous variations with different composition. [2] [3] The dish, which is traced back to as far as Medieval Egypt, is named after the wife of the Sultan of Egypt.
Egyptian desserts resemble other Eastern Mediterranean desserts. Basbousa (بسبوسه) is a dessert made from semolina and soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape.
Basbousa (Egyptian Arabic: بسبوسه, romanized: basbūsah) is a sweet, syrup-soaked semolina dessert that is typically associated with Egyptian cuisine, Similar but slightly different dishes are also popular in the wider region.
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
Despite his great influence on Egyptian culture and politics, he failed to get rid of kahk, attesting to the dessert's importance to Egyptians. State distribution of kahk was revived under Mameluk rule. The Mameluk Sultans distributed kahk for Eid and Easter, especially to socioeconomically marginalized groups like Sufis, students, and the poor ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Aish as-Saraya (Arabic: عيش السرايا, literally: "palace bread", in Egypt it is shortened "عيش" "bread") is an Arab dessert eaten regularly in the Levant and Egypt, [1] [2] consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios, and contains neither eggs nor butter. [3] It is popular in the Arab world. [4]
Knafeh [1] (Arabic: كنافة) is a traditional Arab dessert made with spun pastry dough [2] [3] layered with cheese and soaked in a sweet, sugar-based syrup called attar. [4] Knafeh is a popular throughout the Arab world , especially in the Levant , [ 5 ] and is often served on special occasions and holidays.