Egyptians have a sweet tooth, and the country is full of desserts and drinks worth crossing town for. Two of them are loved almost everywhere: Om Ali, a warm pudding served in a clay dish, and karkadeh, a deep red drink made from hibiscus flowers.
Om Ali: "Ali's mother"
Om Ali is made from layers of pastry or bread, soaked in sweet hot milk and cream, and scattered with nuts, raisins and coconut. It is baked until the top is golden and bubbling, and served straight from the oven.
Its name means "Ali's mother", and it comes with a famous legend. The story goes back to the 13th century, to the rivalry between Queen Shajar al-Durr and the first wife of Sultan Izz al-Din Aybak, the mother of his son Ali. When the rivalry ended, Om Ali is said to have celebrated by sharing a sweet dish of bread, milk and nuts with the people. Historians debate the details, but the dish kept her name.
Karkadeh: the red drink of the south
Karkadeh is made by soaking dried hibiscus flowers in water. The result is a ruby-red drink with a fresh, tart taste, a little like cranberry. In summer it is served ice cold and sweetened; in winter it is drunk hot, like tea.
Karkadeh is especially loved in Aswan and in Nubian villages, where it is often the first thing you are offered as a guest. Many hotels and Nile cruises also welcome travelers with a cold glass of it.
Amwaj tip: bring some dried hibiscus home from the spice market in Aswan or Khan el-Khalili. It is light, cheap, and one of the easiest ways to take the taste of Egypt with you.
Where to drink karkadeh in Egypt
Beyond Aswan and the Nubian villages, you will find it in juice shops and traditional cafés all over the country. In the old streets of Cairo, some vendors still sell it from large glass jars, served cold in a glass with ice. On a hot afternoon between two visits, it is one of the most refreshing things you can order.
During Ramadan, it becomes a classic drink at iftar, the meal that breaks the fast at sunset, alongside other traditional drinks such as tamarind. If you travel in that month, you will see jugs of deep red on many tables in the evening.
To take hibiscus home, look for whole, dry, deep red flowers rather than dusty pieces. To make the drink, soak the flowers in cold water for several hours, or pour hot water over them like tea, then strain and sweeten to taste.
Om Ali is easy to find on the dessert menu of Egyptian restaurants and on many hotel and Nile cruise buffets. Order it hot, straight from the oven, and share it if you have had a full meal, because it is rich. More ideas for food and markets are on Egypt's official tourism site.
Top photo: Fred Cherrygarden, CC BY-SA 4.0, via Wikimedia Commons.
