Om Ali with Figs

This month as part of UNICEF's 'Next Generation' campaign to bring humanitarian aid to the children of Syria, Thyme is involved with the fund-raising initiative started by instagrammer @clerkenwellboyec1.  “We hope that through the #CookforSyria campaign we will not only be able to raise significant and much needed money for Unicef UK’s Children of Syria Fund, we will also increase awareness of the plight of children in the war-torn country. Through cooking, sharing recipes and the power of social media, we invite everyone to help make a difference and positive contribution towards this important initiative.” Clerkenwell Boy

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, 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, is easy and quick to prepare and once tried will become a firm favourite.

 Serves 8

Ingredients:

• 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

For the Topping:

• 3 sheets of filo pastry

• Melted butter

• 40g toasted flaked almonds

• 40g chopped pistachio nuts

• 1tsp cinnamon

• 50g sugar

• Rose syrup

Method

1. Preheat the Oven to 160°C

2. Brush the sheets of filo pastry with the melted butter, lay on a baking sheet and bake until golden, aprox 6-7 mins.

3. 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.

4. For the topping again brush the filo pastry sheets with melted butter and crumple over the top of the dish. Bake until golden.

5. Sprinkle with the toasted almonds, pistachios, cinnamon and sugar then drizzle with rose syrup.