Layali Lubnan is one of the most famous Middle Eastern desserts, along with Knafeh and Balkawa. It’s hugely popular during Ramadan, but not only. This creamy semolina pudding is a hit year round, be it as a dessert for your family or at gatherings. Layali Lubnan combines some of the signature flavors of Middle Eastern cuisine: semolina, cream, rose water and pistachios. Sounds delicious? Let’s dive right in.
Contents
What is Layali Lubnan?
Layali Lubnan is undoubtedly one of the most popular desserts in the Middle East, particularly in the Levantine countries such as Lebanon. The name Layali Lubnan translates to “Lebanese Nights”.
Layali Lubnan is a traditional Middle Eastern semolina pudding. It’s made of two layers: semolina and cream. It’s then sprinkled with pistachios and drizzled with a simple sugar syrup for a hint of sweetness. Layali Lubnan is a cold dessert (no baking) and is very easy to make.
By the way, if you’re familiar with Middle Eastern desserts, you might wonder what’s the difference between Layali Lubnan and Mahalabia. Traditionally, Mahalabia is thickened with cornstarch and doesn’t have cream. Layali Lubnan on the other hand has semolina and cream.
Layali Lubnan Ingredients
Below is an overview of the ingredients you need to make Layali Lubnan.
- Semolina: The main ingredient for the first layer is semolina. You can use fine or coarse semolina. Both work well. Using coarse semolina makes the lower layer a bit firmer. I personally prefer the texture of fine semolina for Layali Lubnan.
- Whole milk: Whole milk (full fat milk) is used for the semolina layer and to make the cream for the top layer. Whole milk yields a creamier result than skimmed milk.
- Whipping cream: Whipping cream is required to make the cream layer.
- Sugar: The amount of sugar in the semolina layer and cream layer is on the low side. Sugar is mainly needed to make the syrup, where this dessert gets its sweetness from.
- Rose water & Orange Blossom water: Both rose water and orange blossom water are common ingredients in Middle Eastern desserts. For Layali Lubnan, they are used in both the semolina and the cream layer, as well as for the syrup. You can find them at any Middle Eastern store or online.
- Cornstarch: Cornstarch is used to thicken the cream. It won’t affect the taste.
- Water: For the syrup.
- Lemon: A few dashes of fresh lemon juice helps break down the sugar when making the syrup. The lemon won’t affect the taste. It’s an optional ingredient.
- Pistachios: Last but not least, the finished dish is topped with some chopped pistachios. Be sure to use unsalted pistachios. Pistachios are traditionally used for Layali Lubnan, but other types of nuts (e.g. walnuts) would work just as well.
Some of the ingredients are needed for both layers. There’s a detailed ingredients list with amounts to save and print at the end of this post.
How to Make Layali Lubnan (Step-by-Step)
Ready to make Layali Lubnan? Yallah, let’s get started!
Step 1: Make the Semolina Layer
Heat milk in a saucepan over medium heat. Once heated (not boiling!), add fine semolina and sugar. Whisk to combine. Cook the mixture on medium-low heat for about 6-8 minutes until it thickens. Stir regularly to prevent burning. The consistency should remain pourable (don’t leave it too runny, but don’t let it thicken too much either). Once it’s thickened, turn off the heat. Stir in the rose water and orange blossom water for that pleasant, signature Middle Eastern floral flavor.
Pour the semolina mixture into a baking dish and spread it evenly. Cover with a layer of transparent foil to prevent the semolina layer from developing a dry crust. Leave it to cool for 20-30 minutes, ideally in the fridge. The semolina layer will thicken as it cools which is required before we add the cream layer later.
Step 2: Make the Cream Layer
While the semolina layer is thickening, let’s prepare the cream layer that goes on top. Combine milk (set aside 2 Tbsp of milk), whipping cream and sugar in a non-stick saucepan. Heat the mixture over medium heat. Keep an eye on the milk (it shouldn’t boil / raise).
Meanwhile, prepare the cornstarch slurry. Add the 2 tablespoons of milk that you set aside in the previous step to a small bowl. Add the cornstarch powder. Whisk well to ensure that there are no lumps. It’s important to prepare a cornstarch slurry separately instead of adding the cornstarch in the first step to avoid lumps.
Once the milk has almost reached a boiling point, turn off the heat. Add the cornstarch slurry to the saucepan. If the milk is very hot, the mixture will thicken instantly.
Turn the heat back on and cook for another minute or so until you reach a thick but creamy consistency.
Turn off the stove, stir in the rose water and orange blossom water. Leave to cool for 10-15 minutes (at room temperature) before you add the cream onto the semolina layer. It’s very important that you allow the cream mixture to cool a little. You don’t need to refrigerate it completely; just let it cool for about 10-15 minutes so that it’s warm and not hot anymore. If the cream was too hot, it would melt the semolina layer underneath, causing the layers to mix instead of staying distinct.
Remove the baking dish with the semolina layer from the fridge, remove the foil. Transfer the cream from the saucepan onto the semolina layer and spread evenly. Cover with a fresh layer of foil to prevent the cream layer from developing a crust. Place the baking dish back in the fridge for at least 3-4 hours before serving for both layers to set together.
Step 3: Make the Syrup
Meanwhile, prepare the syrup which will be drizzled onto the dessert for sweetness. Heat water in a saucepan and add a dash of lemon (if available) and sugar. Simmer on low heat until it thickens (takes about 8-10 minutes).
For most desserts, I would prepare my syrup first as it has to be completely cooled before adding it to any dessert. However, since Layali Lubnan needs a couple of hours in the fridge, the syrup can perfectly be prepared at this point. You could even prepare it a day in advance and use it for all kinds of deserts, it’s up to you.
Once the syrup has reached a thick consistency, turn off the heat. Add rose water and orange blossom water to the syrup, whisk to combine and leave to cool before serving.
Step 4: Garnish & Serve
A couple of hours later, remove the baking dish from the fridge. Remove the foil. Sprinkle crushed pistachios onto the dessert. Cut the Layali Lubnan into rectangular pieces. To serve, transfer each piece onto a plate and add sugar syrup onto each piece. Serve some sugar syrup alongside for people to adjust the sweetness if desired.
How to Serve
When serving, add a bit of sugar syrup (ensure it has cooled completely) onto the Layali Lubnan. Serve the remaining syrup alongside. Preferences vary, with some people prefer a sweeter taste, while others may opt for less sweetness.
Layali Lubnan is traditionally served as a dessert. While it comes together quickly, it’s an absolute crowd pleaser. That said, it’s commonly served on special occasions, such as during Ramadan (at Iftar), dinner parties or at gatherings.
Make Ahead & Storage
Layali Lubnan can perfectly be prepared ahead of time. In fact, chilling in the fridge for a few hours before serving is highly recommended for the dessert to thicken. It lasts in the refrigerator for about 3 days. Be sure to drizzle the sugar syrup only when serving.
Any Questions or Feedback?
If you liked this recipe, I’d appreciate it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ below. In case you’ve any questions or feedback, please leave me a comment (down the page). I’m happy to help you make delicious Middle Eastern food at home.
Learn Middle Eastern Cooking
Are you a new to Middle Eastern cuisine? Then this Middle Eastern cookbook is what you need! In addition to a varied choice of recipes, the cookbook offers plenty of insights on ingredients, cooking techniques and Middle Eastern food culture.
Layali Lubnan (Arabic Semolina Pudding)
Ingredients
Semolina Layer
- 1500 ml (6 cups) whole milk
- 160 g (1 cups) fine semolina
- 4 Tbsp sugar
- 2 tsp rose water
- 2 tsp orange blossom water
Cream Layer
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) whipping cream
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- ½ tsp rose water
- ½ tsp orange blossom water
Simple Syrup
- 240 ml (1 cup) water
- 200 g (1 cup) sugar
- ¼ tsp lemon juice
- ½ tsp rose water
- ½ tsp orange blossom water
Garnish
- ½ cup pistachios unsaltened, crushed
Instructions
Semolina Layer
- Heat milk in a saucepan on medium heat. Once heated (not boiling!), add fine semolina and sugar. Whisk to combine.
- Cook the mixture on medium-low heat for about 6-8 minutes until it thickens. Stir regularly to prevent burning. The consistency should remain pourable (don’t leave it too runny, but don’t let it thicken too much either).
- Once it’s thickened, turn off the heat. Stir in the rose water and orange blossom water.
- Pour the mixture into a baking dish and spread it evenly.
- Cover with a layer of foil to prevent the semolina layer from developing a dry crust.
- Leave it to cool for 20-30 minutes, ideally in the fridge. The semolina layer will thicken further.
Cream Layer
- Meanwhile, prepare the cream layer.
- Combine milk (set aside 2 Tbsp of milk), whipping cream and sugar in a non-stick saucepan. Heat the mixture over medium heat. Keep an eye on the milk (it shouldn’t boil / raise).
- Prepare the cornstarch slurry: add the 2 tablespoons of milk that you set aside in the previous step to a small bowl. Add the cornstarch powder. Whisk well to ensure that there are no lumps.
- Once the milk has almost reached a boiling point, turn off the heat. Add the cornstarch slurry to the saucepan. If the milk is very hot, the mixture will thicken instantly.
- Turn on the heat and cook for 1-2 minutes to thicken until you reach a thick and creamy consistency.
- Turn off the stove, stir in the rose water and orange blossom water. Leave to cool for 10-15 minutes (at room temperature) before you add it onto the semolina layer (so as to ensure the semolina layer stays intact).
- Remove the baking dish from the fridge, remove the foil.
- Transfer the cream from the saucepan onto the semolina layer and spread evenly.
- Cover with a fresh layer of foil to prevent the cream layer from developing a crust.
- Place the baking dish back in the fridge for at least 3-4 hours before serving.
Sugar Syrup
- Meanwhile, prepare the syrup (see notes for more info). Heat water in a saucepan and add lemon juice and sugar. Stir occasionally to dissolve the sugar.
- Simmer on low heat until it thickens (takes about 8-10 minutes).
- Turn off the heat. Add rose water and orange blossom water to the syrup, whisk to combine.
- Leave to cool completely before serving.
Assemble & Serve
- Remove the baking dish from the fridge. Remove the foil.
- Sprinkle crushed pistachios.
- Cut the Layali Lubnan into rectangular pieces.
- To serve, transfer each piece onto a plate, add sugar syrup onto each piece.
Notes
- Once you’ve cooked and set the semolina pudding base, let it cool completely at room temperature or in the fridge. This will help it firm up and create a stable base for the cream.
- After cooking the cream mixture, allow it to cool to a warm (but not hot) temperature. You don’t need to refrigerate it completely; just let it cool for about 10-15 minutes. If the cream is too hot, it may melt the semolina layer underneath, causing the layers to mix instead of staying distinct. To assemble, pour the slightly cooled cream mixture gently over the cooled semolina layer. Spread it evenly, then refrigerate the entire dessert to set both layers together.
- Refrigerate for 3-4 hours or overnight: This dessert tastes best when it’s fully chilled. Allowing it to set for several hours or overnight helps the flavors blend and gives you clean slices.
Nutrition
Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.
