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Thyme’s #CookforSyria Om Ali

By 14th November 2016Recipes

Serves 8

This is a dish redolent with warmth and the flavours of the Middle East. At Thyme, in support of the #CookforSyria campaign, we will be serving Om Ali as a breakfast dish to hotel guests and teaching our guests in the cookery school how to make it.

Perfect for breakfast or as a dessert and delicious at any time of year with seasonal fruits. In the summer we used apricots, but as the autumn closes in the figs are a delicious addition. Originating from Egypt, Om Ali is eaten throughout the Middle East – it’s easy, quick to prepare and once tried will become a firm breakfast (or dessert) favourite.


  • 3 sheets of filo pastry
  • Melted butter
  • 120g raisins
  • 6 fresh figs, quartered
  • 90g flaked almonds
  • 90g pistachio nuts
  • 500ml whole milk
  • 150ml double cream
  • 100g sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 tsp rose water



  • 3 sheets of filo pastry
  • Melted butter
  • 40g toasted flaked almonds
  • 40g chopped pistachio nuts
  • 1tsp cinnamon
  • 50g sugar
  • Rose syrup
  • Oven 160°C


  1. Brush the sheets of filo pastry with the melted butter, lay on a baking sheet and bake until golden, aprox 6-7 mins.
  2. Roughly break up the filo and layer in a buttered oven proof dish (8”x12”) with raisins, figs, almonds and pistachios. Whisk the milk, cream, eggs, sugar, cinnamon and rose water together and pour over. Bake, covered with foil in a bain marie for approximately 40 minutes or until set.
  3. For the topping again brush the filo pastry sheets with melted butter and crumple over the top of the dish. Bake until golden.
  4. Sprinkle with the toasted almonds, pistachios, cinnamon and

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