Layali Lubnan

A delicious Lebanese semolina pudding, Layali Lubnan translates to "Lebanese Nights" and is a very famous Lebanese dessert with a layer of semolina, cream, and rose water and orange blossom water scented syrup. I love this!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 15 minutes

Cook Time 10 minutes

Chilling Time 2 hours

Servings people

Calories 357kcal

Author Farah Abumaizar

Ingredients

For the sugar syrup:

2 1/2 cups sugar 500g
1 1/4 cup water 300ml
squeeze fresh lemon juice
1 tablespoon rose water
1 tablespoon orange blossom water

For the semolina pudding:

1/4 cup sugar 50g
1/4 teaspoon mastic gum, optional
1 cup semolina (fine, coarse or a mix) 195g
5 cups milk
1 tablespoon rose water
1 tablespoon orange blossom water

For the cream topping:

4 containers fresh cream, 100 g each (4oz each) see notes
1 teaspoon rose water
1 teaspoon orange blossom water

Instructions

To make the sugar syrup:

In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil stop stirring.
Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from stove immediately once 10 minutes is over. It should have thickened to the consistency of maple syrup.
Once off the heat, stir in the rosewater and orange blossom water, and transfer to a container to cool.

For the semolina pudding:

Crush the mastic gum if using with the sugar(place in a sandwich bag and use a rolling pin or heavy can to crush into fine powder)
Mix together the semolina, milk, sugar and mastic gum in a large saucepan and place on medium high heat. Whisk constantly until mixture begins to thicken, around 2 minutes,then reduce heat to medium and simmer another 6-8 minutes into a pudding consistency (like thick cake batter) stirring all the while.
Pour semolina pudding into a 9x11 pyrex pan (or a 9x9 pan and it'll be a little thicker), and let cool at room temp for at least 15 minutes, but preferably 30-40 minutes.

For the cream topping:

Mix together the cream with the rose water and orange blossom water. Spread onto the cooled semolina pudding, and top with pistachios.
Place in fridge for at least 2 hours until completely chilled and set.
When ready to serve, pour sugar syrup generously on top, and serve with extra sugar syrup. Enjoy!

Video

Notes

Fresh cream is commonly found in the Middle East, you can also find it in the US labeled as table cream (usually Nestle brand) on Amazon, at Walmart or Target.

If you can't find it you can substitute with 2 cups of heavy cream that you whip into soft peaks, or even mascarpone cheese that you whip a little to loosen.

You can make the sugar syrup in advance and store in the fridge for at least 10 days.

Make sure to keep stirring the semolina pudding so it doesn't burn on the bottom.

Storing leftovers: Leftovers will last in the fridge 3-4 days tightly covered.

Nutrition