Mesh Om Ali is a Mediterranean phyllo pie where scrunched sheets are brushed with butter, baked until golden, then soaked in a mixture of sweetened condensed milk and whipping cream, finished with cinnamon and nuts. It delivers a contrast of crispy and creamy textures in under an hour.
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Adjust oven rack to middle position and preheat oven to 200C/390F.
Brush some of the melted butter all over the bottom and sides of a large baking dish. The dish should be about the same length as your phyllo and wide enough not keep the phyllo relaxed (I used an 11"X15"/ 28cmX38cm rectangular dish). Set aside.
Working with one sheet of phyllo at a time, with the long side facing you, gather up the sheet and scrunch it into a loose fan-like strip. Don’t worry about folding it into perfect pleats or if it tears; it’s meant to look messy and voluminous, so that it properly fills up the dish.
Transfer the scrunched phyllo sheet to one side of the buttered dish. Repeat with the remaining phyllo sheets, arranging them one next to the other.
Brush the remaining melted butter all over and in between the scrunched phyllo. Get the brush into the nooks and crannies of the phyllo, making sure that all the sheets are evenly coated throughout with the butter.
Transfer the dish to the oven, and bake until the phyllo turns deep golden brown in color; 20 to 25 minutes. The darker you go (without burning it of course) the crunchier the outside with be; so don’t be afraid to push it to its limit.
Take the dish out of the oven, and drizzle the surface with the sweetened condensed milk, followed by the whipping cream; the mixture will hiss and sizzle.
Transfer the dish back to the oven and bake for another 5 to 10 minutes, just until the edges start bubble, the phyllo has soaked in most of the milk/cream mixture and is no longer soupy.
Sprinkle the surface with a light dusting of ground cinnamon and nuts (if desired). Allow to cool slightly, about 10 minutes, then serve right away, hot or at warm room temperature.
While its best served warm, leftovers are still pretty good enjoyed at room temperature; just a different experience from its warm self. Do not reheat cooled portions in the microwave, as it causes the cream to separate. Store leftovers, covered tightly in plastic wrap or in an airtight container in the fridge.
Store leftovers covered tightly in plastic wrap or an airtight container in the fridge. Enjoy cold or at room temperature, but do not reheat in the microwave as it causes the cream to separate.
11″×15″ (28cm×38cm) rectangular baking dish or similar large dish · Pastry brush for applying melted butter
Yes, you can assemble and butter the phyllo sheets up to a few hours ahead. Cover with plastic wrap and refrigerate, then bake when ready. Add 2–3 minutes to the initial bake time if starting from cold.
Scrunching creates the signature voluminous, messy texture that holds butter and the milk-cream mixture. Flat sheets will become dense and soggy rather than crispy-creamy.
Heavy cream and sweetened condensed milk are essential to the texture and flavor; light cream or evaporated milk will not produce the same result.
Microwaving causes the cream to separate and curdle, ruining the texture. Enjoy leftovers cold or gently warm in a low oven instead.
Bake for 20–25 minutes until deep golden brown. The darker it goes without burning, the crunchier the exterior will be, so don't be afraid to push it to its limit.
