Layali Lubnan (Lebanese Nights)
A chilled Lebanese dessert made with a soft semolina milk pudding, topped with cream, pistachios, and rose/orange blossom syrup. Light, fragrant, and perfect after iftar.
Serves: 6–8 slices
Time: 30 minutes
Ingredients
Semolina pudding base
4 cups milk
½ cup semolina (fine works best)
⅓–½ cup sugar (adjust to taste)
1 tbsp rose water or orange blossom water (or a mix)
1 tsp vanilla (optional)
Pinch of salt
Topping
2 cups whipped cream or ashta (Middle Eastern cream)
(Shortcut: use thick cream or clotted cream + a little whipped cream for lightness.)½ cup crushed pistachios
Syrup (simple qatr)
1 cup sugar
½ cup water
1 tsp lemon juice
1 tsp rose water or orange blossom water
Step-by-step
1) Make the syrup first (so it cools)
In a small pot, boil sugar + water.
Add lemon juice, simmer 5–7 minutes until slightly syrupy.
Turn off heat and stir in rose/orange blossom water.
Set aside to cool.
2) Make the semolina pudding base
In a pot on medium heat, add milk + sugar + pinch of salt. Stir until sugar dissolves.
Slowly sprinkle in semolina, whisking constantly to avoid lumps.
Keep whisking as it thickens (about 5–8 minutes) until it becomes a smooth, thick pudding.
Turn off heat. Stir in rose/orange blossom water (and vanilla if using).
3) Pour and chill
Pour the pudding into a serving dish (or individual cups).
Smooth the top with a spoon.
Let it cool for 15 minutes, then refrigerate 2–3 hours until set.
4) Add the topping
Spread whipped cream/ashta evenly over the chilled pudding.
Sprinkle generously with crushed pistachios.
Serving ideas
- Drizzle cooled syrup over each portion right before serving (or serve syrup on the side).