Honey Walnut Umm Ali with Dates and Raisins

Name: Honey Walnut Umm Ali with Dates and Raisins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 pieces (about 8 inches) (4 pieces (about 20 cm)) pita bread, torn into large bite-sized pieces (roughly 2 inches); 3 cups (720 ml) whole milk; 1 can (14 oz / 397 g) (397 g) sweetened condensed milk; ¾ cup (65 g) unsweetened shredded coconut; 1 cup (120 g) raw walnuts, chopped into bite-sized pieces; 1 cup (150 g) pitted dates, halved or left whole if small; ½ cup (75 g) raisins; ½ cup (170 g) honey; 3 tablespoons (45 g) unsalted butter, melted; ½ teaspoon (2½ g) ground cinnamon; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt

From the MyKitchenBank Kitchen

A traditional Middle Eastern baked custard dessert featuring layers of toasted pita bread, whole milk custard enriched with condensed milk, toasted walnuts, plump dates, and raisins. The bread crisps in the oven while soaking in the custard, creating a contrasting texture. Finished with a honey drizzle and a warm spice note from cinnamon. Serve warm, slightly bubbly at the edges, with a spoon to capture the custard.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (one 9×13-inch baking dish)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
If your pita bread is soft, let it sit uncovered for a few hours or toast it lightly first to make it easier to tear into large bite-sized pieces
Have all ingredients measured and prepared before you begin assembly

1
Toast the breadOven 375°F / 190°C
- Spread the torn pita pieces on a baking sheet in a single layer.
- Toast in the preheated 375°F (190°C) oven for 5–7 minutes, stirring halfway through, until the bread is light golden and crisp on the edges but still pliable in the center.
- Set aside.
- Don't worry if some pieces are softer than others; they will continue to crisp in the custard.
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Ready when: Bread is light golden and edges are crisp
Tip: Watch carefully to avoid burning; pita toasts quickly
2
Toast nuts and coconut
- While the bread toasts, heat the melted butter in a small saucepan over medium heat.
- Add the chopped walnuts and shredded coconut, stirring constantly for 3–4 minutes until fragrant and lightly golden.
- Do not walk away; nuts can burn quickly.
- Transfer to a small bowl and set aside.
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Ready when: Nuts and coconut are fragrant and light golden brown
Tip: Constant stirring prevents burning; burnt nuts make the entire dish bitter
3
Build the custard base
- In a large mixing bowl, combine the 3 cups (720 ml) of whole milk, the can of sweetened condensed milk, vanilla extract, cinnamon, and salt.
- Whisk together until the condensed milk is fully incorporated and the mixture is smooth and well combined.
- Taste a small spoonful; it should be distinctly sweet and aromatic.
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Ready when: Custard is smooth with no lumps of condensed milk visible
Tip: Whisk thoroughly to ensure condensed milk is evenly distributed; lumps are difficult to break down during baking
4
Layer the dish
- Pour about 1 cup (240 ml) of the custard mixture into the bottom of the 9×13-inch baking dish, spreading it evenly.
- Arrange half of the toasted pita bread pieces over the custard in a single layer, overlapping slightly.
- Sprinkle half of the toasted walnut-coconut mixture over the bread.
- Scatter half of the dates and half of the raisins over the nuts.
- Pour another 1 cup (240 ml) of custard over this layer, letting it soak into the bread.
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Ready when: First layer is assembled with custard soaking into bread
Tip: Let the custard soak into the bread for a moment before adding the second layer; this prevents the dish from being too wet at the top
5
Add the second layer
- Arrange the remaining pita bread pieces over the custard.
- Sprinkle the remaining walnut-coconut mixture on top.
- Scatter the remaining dates and raisins over the nuts.
- Pour the final cup of custard (about 1 cup / 240 ml) evenly over the top, allowing it to seep into all the crevices.
- Reserve any remaining custard (there should be about 1 cup / 240 ml left) to pour in during or after baking if the top looks dry.
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Ready when: Second layer is complete with custard distributed throughout
Tip: Reserving custard allows you to adjust moisture; the baked dish should be creamy, not dry or soup-like
6
Bake until golden and setOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 25–30 minutes until the top is golden brown and the custard around the edges is just beginning to bubble.
- The center should still jiggle very slightly when gently shaken, indicating it's set but still creamy.
- If the top looks very dry after 20 minutes, pour in some of the reserved custard and continue baking.
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Ready when: Top is golden brown and edges are bubbly; center is set but slightly creamy
Tip: Don't bake too long or the custard will be watery and separated; a slight jiggle is perfect
7
Drizzle with honey and rest
- Remove the baking dish from the oven and immediately drizzle the warm honey evenly over the top, working in a zigzag pattern so the entire surface is covered.
- Let the dish rest at room temperature for 10 minutes; this allows the honey to warm and infuse slightly into the custard, and gives the structure time to set just enough to hold together when served.
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Ready when: Honey has settled into the warm custard and dish has cooled slightly
Tip: Adding honey while the dish is hot makes it flow into all the crevices; never bake honey as it hardens and becomes unpleasantly bitter
8
Serve warm
- Serve the Umm Ali in bowls or shallow dishes, using a spoon to scoop and capture the custardy sauce from the bottom.
- Each portion should include layers of crispy bread, creamy custard, nuts, dates, and raisins with a drizzle of honey.
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Ready when: Dish is ready to serve
Tip: Serve immediately while warm; Umm Ali is best enjoyed at the temperature it comes out of the oven

Good to know

Tips

For extra richness, replace 1 cup (240 ml) of whole milk with heavy cream. This produces a richer, more indulgent custard.
If your pita bread is very soft or fresh, toast it lightly on a baking sheet at 325°F (160°C) for 10 minutes before tearing and toasting further. This firms it up so it doesn't dissolve into the custard.
Umm Ali is traditionally served warm as a dessert after a main meal, often with Arabic coffee. The warmth of the dish and the richness of the custard complement coffee beautifully.
Don't skip toasting the nuts and coconut in butter—this step develops deep, nutty flavors that give the dessert its signature taste. Raw nuts are bland by comparison.

Make ahead

You can assemble the dish up to 4 hours ahead, cover it tightly with plastic wrap, and refrigerate. When ready to bake, add 5–8 minutes to the baking time since it will start cold. Do not drizzle with honey until after baking.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. To reheat, spoon into a bowl and warm in the microwave for 45–60 seconds until steaming, or place in a covered baking dish and warm in a 325°F (160°C) oven for 10–12 minutes. The texture will soften slightly upon reheating but the custard will remain creamy. Do not freeze, as the bread becomes mushy and the custard separates.

Substitutions

unsweetened shredded coconut → chopped blanched almonds or pistachios. Use the same amount. Toast them together with the walnuts and butter. The flavor will be slightly different but equally authentic; some regional versions use only nuts without coconut.
pitted dates → dried figs or apricots, chopped. Use the same amount. The dessert will be slightly less sweet and more tangy. Chop larger pieces to ensure even distribution.
pita bread → Lebanese or Syrian flatbread, or day-old white bread torn into bite-sized pieces. Any neutral, sturdy bread that can absorb liquid without falling apart works well. Avoid dense or whole-grain breads; they absorb too much custard and become heavy.
honey → pure maple syrup or date syrup. Use the same amount. Date syrup is closest to the traditional flavor. Maple syrup will add a different aromatic note but is delicious.