Dorah's Deserts: Nuts for Africa

Dorah Sitole wraps up her tour of African cuisine and finds parting is such sweet sorrow

In this my final episode and the culmination of my journey through the African continent, I have to end with my favourite desserts from North Africa. They may sound similar in that they both use pastry, nuts and sweetened milk, but the taste sensation of each is completely different.

Pastilla with sweetened milk and nuts is a recipe I learnt from Minah Abuane in Marrakech. She used warka, a tissue-thin pastry that is only available in North Africa, but phyllo pastry can be substituted. I drizzle my milk pastilla with honey for that extra sweetness and a shiny look.

When I was in Cairo I got to enjoy umm ali, it is simply exquisite. I have fond memories of accompanying Nadia Moursi to her favourite deli to purchase the thin pastry sheets and going back to her kitchen to prepare this oh-so-delicious dessert, said to be the national dish of Egypt. It is an exotic version of our bread pudding. Loosely translated, Umm Ali means "Ali's mother".

UMM ALI - Serves 4-6

Ingredients:

• 16 sheets phyllo pastry or 500g puff pastry
• 250ml (1 cup) mixed nuts (pistachio, pecans, hazelnuts)
• 125ml (½ cup) raisins
• 30ml (2 tbsp) desiccated coconut
• 500ml (2 cups) milk
• 60ml (¼ cup) sugar
• 5ml (1 tsp) vanilla essence
• 60ml (¼ cup) butter or cream

Method:

Preheat oven to 200°C. If using phyllo, bake 1 to 2 sheets at a time until dry and crisp; if using puff pastry place on a baking tray and bake at 200°C until crisp.

 Crush pastry and place in a lightly greased oven-proof dish.

Mix nuts, raisins and coconut. Scatter over crushed pastry. Warm milk and sugar together, add vanilla and pour over dessert. Dab with butter or cream and bake until top is browned.

PASTILLA WITH MILK AND NUTS  - Serves 6-8

Ingredients:

• 500ml (2 cups) milk
• 30ml (2 tbsp) cornflour
• 30ml (2 tbsp) sugar
• 5ml (1 tsp) ground cinnamon
• 15ml (1 tbsp) orange blossom water, optional
• 5 sheets phyllo pastry
• 60ml (¼ cup) melted butter
• 250ml (1 cup) chopped mixed nuts (almonds, pistachio, hazelnuts)
• 45ml (3 tbsp) runny honey (optional)

Method:

Preheat oven to 180°C. Combine milk, cornflour, sugar, cinnamon and orange blossom water. Bring to the boil, reduce heat and simmer, stirring until thickened.

Cut the phyllo into circles to fit a round oven-proof dish. Brush each sheet of pastry with butter and place alternate layers of pastry sheets, nuts and milk sauce in the dish.

Top with nuts, drizzle with honey and bake for 20 minutes until golden.