🍮 Osmalieh
Osmalieh is a Levantine dessert of two golden, crunchy discs of shredded kataifi pastry baked in butter, sandwiching a thick layer of ashta (clotted cream). Just before serving it is soaked with sugar syrup and sprinkled with chopped pistachios. The contrast of crisp pastry, cool cream and sweet syrup makes it a favourite during Ramadan and celebrations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g kataifi (shredded pastry)
- 150 g butter, melted
- 500 g ashta (clotted cream)
- Syrup: 300 g sugar, 200 ml water, squeeze of lemon, 1 tsp orange blossom water
- 50 g pistachios, chopped
Method
- Simmer the sugar and water for 10 minutes, add the lemon and orange blossom water and let cool.
- Loosen the kataifi, toss it with the melted butter and press half into each of two round tins.
- Bake at 180 °C for 25–30 minutes until deep golden, then cool.
- Turn one disc onto a platter, spread with the ashta and cover with the second disc.
- Pour over syrup to taste, scatter with pistachios and slice.
How to make it lighter
- Pour the syrup on your own slice and use only 1–2 tbsp.
- Cut small wedges — the dessert is rich and a thin slice satisfies.
- Brush the pastry lightly with butter rather than soaking it.
History
Osmalieh is a classic of Lebanese and Syrian sweet shops. Its name is often linked to the Ottomans (Osmanli), but the exact origin is not documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →