Layali Lubnan: A Classic Lebanese Dessert

Layali Lubnan – Lebanese Nights Dessert

Layali Lubnan, or “Lebanese Nights,” delights with its creamy texture and aromatic flavours. This popular Middle Eastern dessert shines in the summer, served chilled for a refreshing finish to any meal.

Layers of Flavour

Each layer brings a unique taste and texture. The base consists of a semolina pudding cooked with milk, sugar, and a touch of rose or orange blossom water. Semolina adds a slightly coarse yet creamy consistency, forming the perfect foundation.

Once the pudding sets, a thick layer of freshly whipped cream covers the surface. Some variations use ashta, a rich clotted cream, for an even more indulgent flavour.

Sweet Syrup and Garnishes

Fragrant syrup infused with rose or orange blossom water enhances the dessert’s signature aroma. Drizzling this syrup over the top brings out a delicate sweetness, making every bite irresistible.

Crushed pistachios provide a final touch, adding crunch and a nutty contrast to the soft

layers. Some recipes include grated coconut or sliced almonds for extra texture and variety.

Perfect for Every Occasion

Layali Lubnan suits any celebration, from family dinners to festive gatherings. Its light, airy texture and balanced sweetness make it a favourite, especially during Ramadan. Served alone or alongside a strong cup of Lebanese coffee, this dessert captures the essence of Lebanese cuisine.

Layali Lubnan (Lebanese Nights) Recipe

Create this delightful dessert with a few simple ingredients. This step-by-step guide will help you make Layali Lubnan, featuring layers of semolina pudding, whipped cream, and fragrant syrup, topped with pistachios. A perfect treat for any occasion!

Ingredients:

For the Semolina Pudding Base:
1 cup semolina (fine)
4 cups milk
½ cup sugar
1 teaspoon rose water
1 teaspoon orange blossom water
Pinch of salt
For the Whipped Cream Layer:
1 ½ cups heavy cream (or ashta if available)
2 tablespoons powdered sugar (optional)
For the Syrup:
1 cup sugar
½ cup water
1 teaspoon rose water
1 teaspoon orange blossom water
1 teaspoon lemon juice

Garnish:
½ cup crushed pistachios (unsalted)
Optional: shredded coconut or almonds

Instructions:

Prepare the Semolina Pudding

In a medium-sized pot, combine the milk, semolina, sugar, and a pinch of salt. Cook over medium heat, stirring constantly to avoid lumps.
Continue stirring until the mixture thickens into a smooth pudding-like consistency (around 10-15 minutes).
Once thickened, add the rose water and orange blossom water. Stir well to incorporate the flavours.
Remove from heat and pour the mixture into a large serving dish, spreading it evenly. Let it cool completely to room temperature, then refrigerate for at least 2 hours until it sets.

Make the Syrup

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar.
Once it boils, reduce the heat and let it simmer for about 5-7 minutes until slightly thickened.
Remove from heat and add the rose water, orange blossom water, and lemon juice. Set aside to cool.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. For extra sweetness, you can add 2 tablespoons of powdered sugar while whipping.
Once whipped, spread the cream evenly over the chilled semolina base.

Garnish and Serve

Drizzle the cooled syrup generously over the whipped cream layer.
Sprinkle the crushed pistachios on top for added texture and flavour. You can also add shredded coconut or almonds for extra garnish.
Let the dessert chill in the refrigerator for an additional hour before serving.

Serving Suggestions:

Serve Layali Lubnan cold, and pair it with a cup of Lebanese coffee or tea for an authentic experience.