Layali Lubnan
Layali Lubnan, or Lebanese Nights,is a creamy semolina pudding topped with ashta, crushed pistachios, and fragrant syrup. Light, aromatic, and delicious, its a favorite for Ramadan and special occasions.
Servings 12 Cups
Ingredients
Semolina base and cream topping:
- 5 cups milk full-fat works best
- 1 cup semolina medium grain
- 1/2 cup sugar
- 1 tablespoon orange blossom water
- 1/2 teaspoon mastic
- 1 cup whipping cream + 2 tablespoons powdered sugar
- 1 can thickened cream ashta
- Crushed pistachios
- Rose petals optional
Simple Syrup:
- 2 cups sugar
- 1 cup water
- 2 teaspoons lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
Instructions
To prepare the syrup:
- In a pot, combine sugar and water. Without stirring, heat the mixture until it starts to bubble.
- Once bubbling, add lemon juice, rose water, and orange blossom water.
- Reduce the heat to low and let it simmer for 4 minutes.
- Remove from heat and allow it to cool completely.
Semolina base and cream topping:
- In a pot, combine milk, sugar, semolina, mastic, and orange blossom water. Mix until well combined.
- Turn on the heat and stir continuously to prevent sticking.
- Once the mixture thickens, pour it into a tray in an even layer and let it cool at room temperature.
- In a mixer, whip the whipping cream with powdered sugar until thick. Then, add the thickened cream (ashta) and mix until combined.
- Spread a thin layer of the cream mixture over the cooled semolina layer. Optionally, garnish with crushed pistachios or your choice of nuts.
- Refrigerate for at least 6 hours or overnight before serving.
- Serve chilled with the prepared simple syrup.
- This version enhances readability while maintaining accuracy. Let me know if you’d like any further refinements!
Notes
1. Use Full-Fat Milk
For a rich and creamy texture, always use full-fat milk instead of low-fat or skim milk. This enhances the pudding consistency.
2. Stir Continuously
When cooking the semolina pudding, stir constantly to prevent lumps and ensure a smooth texture.
3. Crush Mastic with Sugar
To avoid clumping, grind mastic with a little sugar before adding it to the mixture. This helps distribute its unique flavor evenly.
4. Let the Semolina Base Cool Completely
Before spreading the ashta (cream layer), make sure the semolina base is fully cooled. This prevents the cream from melting or mixing with the base.
5. Chill Overnight for Best Results
While 6 hours of refrigeration is the minimum, chilling it overnight allows the flavors to blend beautifully and enhances the texture.
6. Adjust the Sweetness
If you prefer a less sweet dessert, reduce the sugar in the semolina base or use less simple syrup when serving.
7. Use Freshly Made Simple Syrup
Prepare the attir (simple syrup) in advance and let it cool completely before drizzling. Warm syrup can make the dessert too soft.
8. Experiment with Nuts and Garnishes
While pistachios are traditional, try almonds, walnuts, or hazelnuts for a different flavor. Adding dried rose petals enhances both taste and presentation.
9. Serve It Cold
Layali Lubnan tastes best chilled, making it a refreshing dessert for warm weather or after a heavy meal.
10. Make It Dairy-Free
For a dairy-free version, use almond or coconut milk and replace ashta with a dairy-free whipped topping.