Layali lubnan which translates to the Nights of Lebanon is a simple recipe, made with basic ingredients. A refreshing dessert that makes a lovely end to a meal. Semolina and milk are cooked on the stovetop until thickened up to a pudding, then ladled in a casserole or ramekins, covered with cream, topped with a crunch of crushed pistachios, garnished with orange blossom petal jam and finished with scented orange blossom sugar syrup — a dessert that enchants the senses with Middle Eastern aromas and flavors.

Layali Lubnan/ Lebanese Milk and Semolina Pudding (Video)

The colors in the pudding are taken from the Lebanese flag: Red, white and green and that is the reason why it is called layali Lubnan which translates to the nights of Lebanon. If you like contrasts, you’ll swoon over the milky bottom, crunchy top and the scented orange blossom sugar syrup. Watch the detailed video tutorial  below!

A quick scan of the ingredients might help you understand why this dessert is such a hit at holidays, Ramadan and family gatherings.  It’s extremely dense and sweet, and uses ingredients that come from the shelf of the Middle East.

Ingredients needed:

• Whole milk: Please don’t be tempted to use skim milk,
• Semolina: Use coarse semolina, it is the thickening agent.
• Butter: a small knob makes the pudding more glossy
• Orange blossom water
• Mastic: to deepen the flavor notes, can be substituted with sugar vanilla
• Sugar: Use white sugar to make the sugar syrup.
• Water
• Nestle cream, or Puck cream
• Raw shelled pistachios: Pistachios are a major part of Lebanese and Middle Eastern desserts. It’s common practice to garnish sweets and desserts with chopped pistachios. They provide crunch, flavor and color.
• Orange blossom petal jam, can be substituted with and red jam or red fruits.

How to make layali Lubnan?

• Prepare the semolina pudding: With a mortar and pestle, crush the mastic with a pinch of sugar (if used) and add it to large pot. Pour the milk into the pot, add the semolina and butter. Place the pan over high heat, whisking constantly until the mixture totally thickens and boils for 1 minute. Pour over a large casserole or ovenproof dish. Allow it to cool down completely.
• Prepare the sugar syrup (atter): Place the water, sugar and lemon juice in a saucepan over medium heat. Stir the mixture with a wooden spoon to dissolve the sugar. One it boils reduce heat to low and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute until it totally thickens up
• Present the dish: Transfer layali Lubnan to a casserole or individual ramekins. Leave to cool down completely. Spread the ashta Nestle cream, covering the casserole or the ramekins, garnish with raw shelled crushed pistachios and orange petals jam. Cover with clingfilm and refrigerate for a minimum of 6 hours or overnight.
• Serve: with sugar syrup (atter). Watch the detailed video tutorial 

Here is a detailed video tutorial to learn how to make layali Lubnan

What if I can’t find Nestle cream, is there a substitute?

While Nestle cream makes an ideal topping for Layali Lubnan, you can still replace it with whipped cream. It won’t have the same texture and taste, but it would still be a good match.

What if I can’t find orange petals jam?

Use your favorite red fruits like strawberries, raspberries or pomegranate seeds, just to give that colorful effect.

Can I make layali Lubnan in individual portions?

Yes, of course, you can also make individual portions in ramekins to scale as needed.

Is it served warm or cold?

It is a cold dessert. The pudding needs to be refrigerated for at least 6 hours, preferably overnight and up to 4 days,

Can I double the recipe to feed a crowd?

The recipe here feeds 8 people easily, and absolutely yes, you can double the recipe.

Can I make Layali Lubnan ahead of time?

Absolutely yes. Like muhallbia, ashtalieh and strawberry mousse it can be made it in advance. It is an ideal make ahead last course to prepare for a dinner party, so you can focus on your guests and enjoy their company. The milk-semolina pudding can be made 1 or 2 days ahead. The sugar syrup can be made 1 week ahead.

More Lebanese milk puddings worth learning about:

• Ashtalieh: Unlike custards, Ashtalieh features no eggs. It is thickened with cornstarch; a simple dish that needs just the right proportion of ingredients – milk, cornstarch, mastic gum, orange blossom water or rose water.
• Mouhalabieh:  is a classic creamy stovetop milk pudding from Lebanon and the Middle East. It is egg-free and gelatin-free, takes a few minutes to cook and has been enjoyed across the Middle East for centuries.

Layali Lubnan is dished up with nostalgia and great get together with friends and family around our dining table cold, comforting dessert on holidays and family gatherings and it provides a perfect ending to a meal with friends.

• Author: Hadia Zebib Khanafer
• Cooking time: 20 minutes
• Serving: 8 persons
• Cuisine:  Lebanese and Middle Eastern

Ingredients:

For the pudding:

• 6 cups whole milk
• 1 cup semolina
• 1 teaspoon butter
• 1 tablespoon orange blossom water
• 1/4 teaspoon mastic gum, optional but recommended
• A pinch of sugar to crush the mastic

For the sugar syrup

• 3 cups sugar
• 1 1/2 cups water
• 2 tablespoons orange blossom water

For the topping:

• 2 (170g) ready tinned ashta cream, Puck cream or Nestle cream
• 1 cup raw shelled pistachios, roughly crushed in a food processor
• Orange petals jam, substitute with any red fruit of your choice

Directions:

1. For the pudding: With a mortar and pestle, crush the mastic with a pinch of sugar (if used) and add it to large pot.
2. Pour the milk into the pot, add the semolina and butter.
3. Place the pan over high heat, whisking constantly until the mixture totally thickens and boils for 1 minute. Pour over a large casserole or ovenproof dish. Cover with parchment paper to prevent from forming a skin. Allow to cool down completely.
4. To make the sugar syrup (atter): Place the water, sugar and lemon juice in a saucepan over medium heat. Stir the mixture with a wooden spoon to dissolve the sugar.
5. One it boils reduce heat to low and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute until it totally thickens up.
6. Transfer layali Lubnan to a casserole or individual ramekins. Leave to cool down completely.
7. The final touch: Spread the ashta cream covering the casserole or the ramekins, garnish with raw shelled crushed pistachios and orange petals jam. Cover with clingfilm and refrigerate for a minimum of 6 hours or overnight.
8. Serve with orange blossom scented sugar syrup. Enjoy. Watch the detailed video tutorila above!

Storage: Refrigerate covered with clingfilm for up to 5 days.

If you make  "Layali Lubnan", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine