Recipe - Om Ali

1 pack Roqaq (note 1) or
One half kg Gullash (note 2)
1 cup Mixed nuts (below)
1 tablespoon Grated coconut
1 tablespoon Unsalted butter or fresh
cream
2 cup Rich; wellsweetened milk

MUKASSARAT (MIXED NUTS
Mixture of 2 or more
almonds; hazelnuts;
pecans, and peanuts;
roasted and peeled, crushed
Sugar
Rose water or vanilla
essence (optional)

From: westher@xs4all.nl (Esther Westerveld)

Date: Tue, 29 Aug 1995 03:39:28 GMT
Dry the roqaq or gullash, 12 sheets at a time, for 12 minutes in a hot
oven, enough to make them dry and crisp. Crush with fingers and place in a
lightly greased oven dish. Mix the nuts and coconut and scatter on top.
Warm the sweetened milk and pour over the dessert. Dab with butter or cream
and place in moderately hot oven till top is browned.

NOTE 1: Type of crackerbread sold in round packets of 300 g. at grocers.

NOTE 2: Fresh soft paperthin pastry sheets, sold in bakeries.

NOTE 3: I guess either could be replaced by fyllo dough.

MUKASSARAT (Mixed Nuts): Depending on availability, the nuts used as
filling for sweet dishes are almonds, hazelnuts, pecans, and peanuts,
roasted and peeled. A mixture of two or more are used. These are crushed
very fine and mixed with sugar at the ratio of 2/3 nuts to 1/3 sugar. Rose
water or vanilla essence is sometimes added.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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