Layali Lubnan (Lebanese Nights dessert)

Layali lubnan is a layered semolina cream pudding, and just like Lebanese nights, it's easy and carefree and almost spontaneously put together.

Topped with crushed pictachios it's a no bake dessert that just involves thickening some semolina with milk, whipping cream and chilling until ready to eat.

You can use traditional ashta (recipe here), whipped cream or a cheat's mix of mascarpone, icing sugar and ricotta.

Why not try more of our traditional Lebanese desserts, such as maamoul mad bi ashta or atayef bi ashta (cream filled pancakes).

I'm also loving the feedback many of you are giving for my halawet jibin, which is tricker to make but oh so worth it.

Ingredients

I used coarse semolina although you can also use fine or medium textured semolina, although I feel coarse semolina gives a nice contrast to the cream and pistachio.

You just need some whole fat milk to thicken it along with a little sugar. It's pretty easy really.

Orange blossom water is fragrant addition to any Middle Eastern desert and I favour it over rose water which I find can be a bit overpowering if used disproportionately.

You can mix a little orange water blossom with rose water, just be careful not to spill it without knowing how much you put in.

Instructions

Once you make the different elements it's a simple story of layering them and chilling for a few hours.

I feel this dessert tastes even better the next day so making the night before and chilling overnight is my ideal situation.

I actually love having this for breakfast, my guilty secret.

1. Step 1: Thicken the semolina with milk and sugar, layer in a deep dish

2. Step 2: Add a the layer of whipped cream

3. Step 3: Top with crushed pistachios and chill

4. Step 4: Drizzle with orange water syrup and enjoy

Store in an airtight container for up to 3 days.

📖 Recipe

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Layali Lubnan (Lebanese Nights dessert)

Layered semolina cream pudding

Course Dessert

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword Homemade, Party, Quick and Easy

Prep Time 15 minutes

Cook Time 10 minutes

Servings 8

Author Zaatar and Zaytoun

Ingredients

• 1 cup crushed pistachios

For the whipped cream

• 1 cup heavy cream
• 2 tablespoons icing sugar
• 1 teaspoon of orange blossom water

For the orange blossom syrup

• ½ cup of sugar
• ¼ cup of water
• ½ teaspoon of orange blossom water

For the semolina base

• 4 cups whole fat milk
• 1 cup coarse semolina
• ½ cup sugar
• 1 teaspoon orange blossom water

Instructions

1. Crush the pistachios by pulsing in a mini food processor until you have a medium coarse texture

To make the whipped cream

1. Whip the heavy cream with the icing sugar and orange blossom water until you have soft peaks. Refrigerate
2. In a small pot, add the sugar, Stir together the water and sugar, bring to the boil then simmer for five minutes on low
3. Add the orange blossom water, swirl around and turn off the heat. Once cooled, store in a jar the fridge and set aside

To make the semolina base

1. In a medium pot, add the milk, semolina and sugar and stir together over medium heat until the semolina thickens for about 5-10 minutes
2. When it begins to thicken add a teaspoon of orange blossom water and turn down the heat and stir for another minute. Set aside

To layer Layali Lubnan

1. Transfer to a deep dish and leave to cool for around half an hour before adding a layer of cream or ashta, before topping with the crushed pistachios
2. Cover with a lid or plastic wrap and refrigerate for a few hours, if not overnight.
3. Once ready to serve, drizzle a little orange blossom syrup on top.

Recipe Notes

If you want to use traditional Middle eastern ashta, see my 'easy homemade ashta' recipe.

You can also make the cream by whipping 250g of mascarpone with 200g of ricotta and 3 tablespoons of icing sugar.

Store in an airtight container for up to 3 days

Related

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Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve before dessert: