Last Tuesday, Hurghada hosted chefs and chefs who risked cooking the biggest Om Ali — an Egyptian sweetness rooted in the distant past.
Putting on the caps, the craftsmen (450 out of 45 hotels from all over the country) began to prepare the famous dessert in a specially made pottery with a closed top (tagine).
Made from milk, raisins, nuts in puff pastry, the pudding gets its name from the legend of Ali’s mother (om Ali), who killed the powerful queen of Egypt, Shagaret El-Dor, in order to avenge her murder of her husband Sultan Aybak. Om Ali invented a dessert and distributed it to the people to celebrate with her.
Om Ali, which was cooked on Tuesday, weighs over seven tons. For its preparation, we made a container 15 meters long and 2 meters wide. To cover the entire bottom of the container, the pudding was baked on six huge burners. Om Ali used 6000 liters of milk, 800 kg of puff pastry, 100 liters of cream, 1200 kg of sugar, 50 kg of coconut flakes, 150 kg of nuts and 50 kg of raisins, which cost 20 thousand Egyptian pounds.
Sponsored by Egyptian food and beverage manufacturers, as well as 45 hotels that have delegated their chefs. The dish was prepared in two stages.
First, milk, sugar, dough, nuts and raisins were mixed in a huge vat and slightly warmed up. Then they laid out a second layer of the same ingredients, and then covered the pan with foil — it turned out tagine. The container was heated over low heat. When the temperature reached 70C, everyone was poured with a lot of cream and then manually baked with the fire of the burners.
It took five hours to prepare seven tons of absolutely amazing Om Ali. The dessert itself went to the pupils of charitable institutions, tourists, and just passers-by who, we are sure, found themselves in the right place at the right time.
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