Osmallieh
Crisp golden nests of fine shredded wheat (kataifi pastry) toasted in butter and sugar syrup, filled generously with a billowing mound of ashta cream perfumed with rose water and orange blossom, then finished with crushed pistachios.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g kataifi (shredded wheat pastry)
- 150 g unsalted butter
- 1 cup sugar
- 0.75 cup water
- 2 tbsp rose water
- 1 tbsp orange blossom water
- 2 cups ashta cream
- 0.5 cup crushed pistachios
Instructions
- Make the simple syrup: combine sugar, water, rose water, and orange blossom water in a saucepan. Boil 5 minutes until slightly syrupy. Set aside to cool.
- Melt butter in a wide skillet over medium heat. Add kataifi pastry and toss gently to separate the strands and coat with butter.
- Cook, tossing frequently, for 10–12 minutes until the strands are deep golden and crisp. Drizzle 3 tablespoons of cooled syrup over and toss once more.
- Press the toasted kataifi into a greased 9-inch round baking dish or individual ramekins, forming a firm layer.
- Bake at 180°C (350°F) for 8 minutes to set the form. Remove and cool slightly.
- Flip the kataifi base onto a serving plate. Spoon ashta generously on top.
- Drizzle remaining syrup over the ashta and scatter crushed pistachios across the surface.
- Serve immediately — the pastry loses its crunch within an hour.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Osmallieh?
Crisp golden nests of fine shredded wheat (kataifi pastry) toasted in butter and sugar syrup, filled generously with a billowing mound of ashta cream perfumed with rose water and orange blossom, then finished with crushed pistachios.
Where is Osmallieh from?
Osmallieh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Osmallieh vegetarian?
As written, Osmallieh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of kataifi (shredded wheat pastry) in Osmallieh?
The kataifi (shredded wheat pastry) called for here is part of the traditional recipe and gives Osmallieh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Osmallieh?
In a Lebanese desserts spread, Osmallieh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Osmallieh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.