✓ Tested in Faten's kitchen
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.
⏱ 45 min🍽 8 servings📍 Lebanese coast
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The story
Osmallieh is the showpiece of Tripoli and the Beirut coast, named for the Ottoman era that bequeathed Lebanon its most ornate pastry tradition. It is sold by weight in glass-fronted sweet shops where the owners toast the kataifi dough in wide flat pans and fill each nest to order. The contrast — shattering crunch of the pastry shell against the cool, silky ashta — is one of the most celebrated textural experiences in Lebanese cuisine. It is the centerpiece of Eid tables and engagement parties from Sidon to Byblos.
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 coast. 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 traditional 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 Levantine 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.
Hear every step read aloud
Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.
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