Layali Lubnan is creamy, light, and not overly sweet, making it the perfect end to any meal. It’s easy to make with simple ingredients, and its fragrant floral notes give it a uniquely Middle Eastern flair. Whether you serve it chilled on a warm day or offer it during festive occasions, it’s guaranteed to impress with both its taste and beautiful presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coarse semolina
Whole milk
Granulated sugar
Rose water or orange blossom water
Whipped cream or ashta (Arabic-style clotted cream)
Chopped pistachios
Sugar syrup (optional but traditional for serving)
Directions
In a saucepan, combine milk, semolina, and sugar over medium heat. Stir constantly to avoid lumps.
Once the mixture thickens into a pudding-like consistency, add rose water or orange blossom water and stir well.
Remove from heat and pour the mixture into a serving dish or individual cups. Let it cool slightly.
Refrigerate for at least 1–2 hours until fully set and chilled.
Once cooled, spread a layer of whipped cream or ashta on top.
Garnish with chopped pistachios.
Drizzle with sugar syrup before serving, if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 10 minutes Cook time: 15 minutes Chill time: 2 hours Total time: Approximately 2 hours 25 minutes
Variations
Different Floral Waters: Use both rose and orange blossom water for a more complex flavor.
Sugar-Free Version: Use a sugar substitute and skip the syrup for a lighter dessert.
Add Fruit: Top with sliced bananas, strawberries, or mangoes for a fruity twist.
Nut-Free Version: Skip the pistachios or substitute with toasted coconut flakes.
Add a Crust: Pour the semolina mixture over a thin layer of crushed biscuits for added texture.
Storage/Reheating
Layali Lubnan should be stored in the refrigerator and served chilled. Keep it in an airtight container for up to 4 days. It’s not suitable for freezing, and it should not be reheated, as it’s meant to be enjoyed cold.
FAQs
What does “Layali Lubnan” mean?
“Layali Lubnan” translates to “Lebanese Nights,” a name that reflects the dessert’s elegance and cultural roots.
Can I use fine semolina instead of coarse?
Yes, but the texture will be smoother and slightly different. Coarse semolina gives it a traditional grainy consistency.
What is ashta?
Ashta is a thick Arabic-style clotted cream made from milk and cornstarch. You can use whipped cream as an easier alternative.
Is this dessert served hot or cold?
Layali Lubnan is always served cold, making it especially refreshing during warmer seasons.
Can I make it in advance?
Yes, it’s a great make-ahead dessert. Prepare it a day in advance and store in the fridge until ready to serve.
Can I add flavors other than rose or orange blossom?
Vanilla can be used for a more neutral flavor, though the floral waters are traditional and recommended.
Is sugar syrup necessary?
It’s optional, but traditional. The syrup adds sweetness and moisture, especially when the dessert is less sweet on its own.
Can I use almond or oat milk instead of regular milk?
Yes, plant-based milks can be used, but the flavor and texture may vary slightly.
What kind of pistachios should I use?
Use unsalted, shelled pistachios—either chopped or ground—for garnish.
How do I know when the semolina pudding is ready?
It’s ready when it thickens enough to coat the back of a spoon and has a smooth, pudding-like consistency.
Conclusion
Layali Lubnan is a beautifully simple yet elegant dessert that showcases the delicate flavors of the Middle East. With its creamy base, floral aroma, and crunchy pistachio topping, it’s a crowd-pleaser that feels light yet satisfying. Whether you serve it at a dinner party or enjoy it with family, this chilled semolina pudding is a delightful way to end any meal.
Layali Lubnan, or ‘Lebanese Nights,’ is a traditional Middle Eastern dessert made from semolina pudding flavored with rose or orange blossom water, topped with whipped cream or ashta, pistachios, and optionally sugar syrup. It’s light, creamy, and delicately floral—perfect served chilled.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:2 hours 25 minutes
Yield:6–8 servings
Category:Dessert
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
1 cup coarse semolina
4 cups whole milk
1/2 cup granulated sugar
1 tablespoon rose water or orange blossom water
1 cup whipped cream or ashta (Arabic-style clotted cream)
1/3 cup chopped pistachios
1/2 cup sugar syrup (optional, for serving)
Instructions
In a saucepan over medium heat, combine milk, semolina, and sugar.
Stir continuously to prevent lumps and cook until the mixture thickens to a pudding-like consistency.
Add rose water or orange blossom water and stir well.
Remove from heat and pour the pudding into a large serving dish or individual cups.
Let it cool slightly at room temperature, then refrigerate for 1–2 hours until fully set and chilled.
Top each portion with whipped cream or ashta.
Garnish with chopped pistachios.
Drizzle with sugar syrup just before serving, if desired.
Notes
Use coarse semolina for traditional texture; fine semolina creates a smoother consistency.Chill the dessert well before serving for the best flavor and texture.Whipped cream can be substituted with traditional ashta for authenticity.Sugar syrup is optional but enhances sweetness and presentation.Top with fruit or crushed biscuits for variation.
