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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, it is named after the wife of the Sultan of Egypt ...
Feteer meshaltet (Egyptian Arabic: فطير مشلتت [fɪˈtˤiːr meˈʃæltet], literally "cushioned pies" or "cushion-like pies"), often simply referred to as meshaltet (مشلتت), is a flaky Egyptian layered pastry. It consists of many thin layers of dough and ghee and an optional filling. The fillings can be both sweet or savory.
An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional. It is a popular street food.
Basbousa (Egyptian Arabic: بسبوسه, romanized: basbūsah) is a sweet, syrup-soaked semolina cake that is typically associated with Egyptian cuisine, and is also popular in the wider region. [1][2] The semolina batter is baked in a sheet pan, [3] then sweetened with orange flower water, rose water or simple syrup, and typically cut into ...
e. 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.
Lokma, also Loukoumades, is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels". [2][3][4]
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.
Muhallebi (Persian: مهلبی، محالبی, Arabic: مهلبية, French: mouhallabié) is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, [1] popular as a dessert in the Middle East. While the dessert is called Muhallebi in Iraq, the Egyptian variant is called mahalabia and the levantine ...