{"id":91194,"date":"2024-12-20T02:00:30","date_gmt":"2024-12-20T07:00:30","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=91194"},"modified":"2024-08-23T22:46:55","modified_gmt":"2024-08-24T02:46:55","slug":"the-murder-of-egypts-forgotten-queen-shajar-al-durr-om-ali","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2024\/12\/20\/the-murder-of-egypts-forgotten-queen-shajar-al-durr-om-ali\/","title":{"rendered":"The Murder of Egypt&#8217;s Forgotten Queen &#8211; Shajar al-Durr &#038; Om Ali"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/kiNZfmjgV3g?si=cyFbLhqBp_4NNIc-\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished Aug 13, 2024<\/p>\n<p>The national dessert of Egypt: bread pudding made from crisp flatbread, pistachios, almonds, sultanas, spices, and rose water<\/p>\n<p><em>City\/Region<\/em>: Egypt | Baghdad<br \/>\n<em>Time Period<\/em>: 10th-13th Centuries<\/p>\n<p>Om Ali is the national dessert of Egypt, and its roots go back at least to the 10th century, when we get the base recipe for my version. I took inspiration from other medieval recipes and added the nuts, sultanas, and spices, though they would also use ingredients like camphor, chicken, poppyseeds, and musk.<\/p>\n<p>I really like the flavors, and the dish is sweet without being too sweet, but the bread gives it a kind of noodle-like texture which is a bit odd. Modern versions often use dry croissants, so I won\u2019t judge if you use them or something like phyllo or puff pastry in place of the homemade <em>roqaq<\/em>.<\/p>\n<ul>\n<p><em>Take semolina or white bread and soak it in milk until saturated. Then, take half a pound of sugar, or as much as is needed for the amount of bread, crush it, and mix it with the bread. Then, take a clean and shallow pot &#8230; add the soaked bread, milk, and sugar &#8230; Return the pot to slow burning coals. When the filling is cooked and set, remove the pot from the fire, turn it out onto a wide bowl and serve, God willing.<br \/>\n\u2014 <strong>Kitab al-Tabikh<\/strong> by Ibn Sayyar al-Warraq, 10th Century<\/em><\/p>\n<\/ul>\n<p><!--more--><\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<p><em>Roqaq<\/em><br \/>\n1\/2 teaspoon salt<br \/>\n3 3\/4 cups (450 g) flour<br \/>\nGenerous 3\/4 cup (200 ml) water<\/p>\n<p><em>Om Ali<\/em><br \/>\n1\/2 cup (113 g) melted butter<br \/>\n3\/4 cup (85 g) slivered almonds<br \/>\n3\/4 cup (90 g) shelled pistachios<br \/>\n1 cup (150 g) sultanas<br \/>\n1 quart (1 L) whole milk<br \/>\n2 cups (1\/2 L) cream<br \/>\n3\/4 cup (150 g) sugar<br \/>\n3\/4 teaspoon cinnamon<br \/>\n3\/4 teaspoon cardamom<br \/>\n1 teaspoon rose water<\/p>\n<p><strong>Instructions<\/strong>:<\/p>\n<ol>\n<li>For the <em>roqaq<\/em>: Mix the salt into the flour, then add the water and mix until it forms a dough.<\/li>\n<li>Turn the dough out onto a counter or work surface and knead for about 15 minutes or until smooth.<\/li>\n<li>Once smooth, wrap the dough in plastic wrap and let it rest for 1 hour.<\/li>\n<li>Preheat the oven to 475\u00b0F (245\u00b0C).<\/li>\n<li>After the dough has rested for 1 hour, divide it into 8 equal pieces and form them into balls. Roll and stretch each dough ball as thin as you can make it. Place the rolled out dough onto a baking sheet (you may only be able to fit 1 or 2 at a time) and bake for 5 minutes or until the bread has puffed up, gotten some color, and is crispy. You can bake the bread for about 2 minutes if you want to use it for something like a wrap, but for this recipe, we want the bread crisp.<\/li>\n<li>For the <em>Om Ali<\/em>: Preheat the oven to 400\u00b0F (205\u00b0C).<\/li>\n<li>Crumble the <em>roqaq<\/em> into a large baking dish. Pour the melted butter over the roqaq pieces.<\/li>\n<li>Toast the almonds and pistachios in a dry pan over medium heat, stirring frequently, until they&#8217;re nice and fragrant. Crush the toasted nuts lightly, then sprinkle them evenly over the crumbled <em>roqaq<\/em>, followed by an even layer of the sultanas.<\/li>\n<li>Whisk together the milk, cream, and sugar in a pot, then set it on the stove and bring it to a simmer. Remove it from the heat and let it cool for 5 minutes, then whisk in the cinnamon, cardamom, and rose water.<\/li>\n<li>Gently pour the milk mixture over the <em>roqaq<\/em> mixture. Lightly push down the <em>roqaq<\/em>, nuts, and sultanas to make sure that all of the <em>roqaq<\/em> gets soaked.<\/li>\n<li>Bake for 25 minutes or until the top is browned and the milk bubbles.<\/li>\n<li>Take the <em>Om Ali<\/em> out of the oven and serve it forth warm or cold.<\/li>\n<\/ol>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published Aug 13, 2024 The national dessert of Egypt: bread pudding made from crisp flatbread, pistachios, almonds, sultanas, spices, and rose water City\/Region: Egypt | Baghdad Time Period: 10th-13th Centuries Om Ali is the national dessert of Egypt, and its roots go back at least to the 10th century, when [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[362,74,7,370],"tags":[1276,588,1388,1442],"class_list":["post-91194","post","type-post","status-publish","format-standard","hentry","category-africa","category-food","category-history","category-middle-east","tag-cooking","tag-egypt","tag-recipes","tag-tastinghistory"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-nIS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/91194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=91194"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/91194\/revisions"}],"predecessor-version":[{"id":91195,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/91194\/revisions\/91195"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=91194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=91194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=91194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}