Layali Lebnan or Lebanese Nights dessert is a soft aromatic semolina pudding topped with cream and pistachios. This delicious Middle Eastern dessert is served with sugar syrup infused with orange blossom water. A simple and easy make-ahead dessert for any occasion.
I am not sure if it has been evident with my food trials, so let me state the fact - I love Lebanese cuisine.
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🍮What is Layali Lebnan?
Layali Lebnan or Lebanese Nights pudding as the name suggests is a popular Lebanese dessert. A semolina-based Arabic milk pudding of the Middle East. An aromatic dessert that is simple and yet delectable with a rich taste coming from subtle hints of Mastic or Arabic Gum, orange blossom water and rose water. In some regions, it also goes by the name, Madlouah.
This Arabic dessert recipe is layered with semolina on the bottom, topped with cream and then decorated with some pistachios and drizzled with atter, the Middle Eastern's aromatic sugar syrup.
🥰How does it taste?
If you want to know how it feels to eat this, Layali Lubnan leaves a velvety feel with the richness of the clotted cream or table cream that is creamy and silky, complimenting the Arabic semolina pudding. The subtle hints of mastic gum, orange blossom water and rose water capture the Middle Eastern dessert's aroma. Let's not forget the nuttiness of pistachios and the sweetness of the aromatic syrup, all in one mouthwatering bite.
📋Ingredient Notes
This version I am sharing today is eggless and I have used the Cream that we get in small tins here. I wanted to make my own Ashta but did not have enough milk at that time. This pudding is also the base cream filling for my kunafa recipe.
The key ingredients that you will need to make this recipe:
- Milk: I like to use full-fat milk for this recipe because it adds richness to this dessert.
- Fine semolina: You can use rava or sooji pulsed a few times before using this recipe.
- White sugar: Try not to use brown sugar or the like as it would change the colour of the dish. Sugar will also be used in making the syrup.
- Mastic beads (optional): If you have it or can source it, nothing comes close to this aroma. If not, just skip it.
- Orange blossom water: Again a recommended flavour for the authentic taste but in its absence you may use rose water.
- Cream: The most debated ingredient in a Layali Lebnan recipe. I have covered it below.
- Pistachios: Adds a contrasting colour that aligns with the Lebanese flag.
Don't forget, this is only the key ingredients list with options. Please scroll to the Recipe card for a detailed list and instructions.
🔪How to make Layali Lebnan?
I promise you, it is easy to make once you have all the ingredients ready.
- Prepare the semolina pudding let it cool and refrigerate.
- Prepare the Lebanese sugar syrup aka aromatic atter and let it cool.
- Top the pudding with cream or ashta. I used Nestle Ashta cream for this version.
- Garnish and drizzle with sugar syrup before serving!
📝Variations
From my research, there were at least three different ways of making this recipe. Some ideas that I liked and would experiment with are:
- Adding an egg to the pudding base
- Using heavy whipped cream to top the pudding
- Using Ashta or Kashta (clotted cream) to top the pudding
- Mixing Ashta with table cream to top the pudding
- Flavours of mastic, orange blossom, and rose water are highly recommended
💡Top Tips
- Add the pistachio garnish and the syrup only just before serving time
- The pudding and the sugar recipe demand a few minutes of undivided attention. A little distraction and you have a high chance to ruin the dish.
❄️Storage
Keep it cling-wrapped and refrigerated for up to 3-4 days to maintain freshness. If possible, store any toppings like nuts or syrup separately to avoid sogginess. Add them just before serving to retain the desired texture and flavour.
🇱🇧 Lebanon Flag Colours
No one seems to know why this dessert is called the Lebanese Nights but the most accepted reason is that this dessert celebrates the colours of the Lebanese flag.
- White - the pudding
- Green - pistachios
- Red - traditionally they use the orange blossom petal jam or rose petal jam. I didn't have to think much for a sub when we have our rubies in plenty! 😛 Pomegranate!
🥣Individual Servings
This time I chose to make them in individual servings to curb our intake. As it stays good in the fridge, I can have these over at least two to three days. We shared one bowl of Layali Lubnan for a late-night dessert. It was silky smooth and creamy soft.
The next day, I couldn't resist the temptation and reached for the small bowl for my lunch. The third bowl? We were having some silly cold shoulders ramp walk, so I just gulped down without offering him.
More Semolina Dessert Recipes to Try
Looking for more sweet recipes using fine semolina? Try these:
📖 Recipe Card
Layali Lebnan | Lebanese Nights
Ingredients
For the pudding base
- 1½ cup full-fat milk
- ¼ cup fine semolina
- 2 tablespoon white sugar
- 1 to 2 mastic beads, (optional) crushed with the back of a spoon
- 2 teaspoons orange blossom water
- 1 teaspoon rose water
For the aromatic syrup or atter
- ½ cup white sugar
- ¼ cup water
- 1 green cardamom
- a squeeze of lemon
- 1 teaspoon rose water , (or orange blossom water)
For the topping
- ½ can of cream , Nestle, Puck. Almarai, etc* (or ashta)
For garnish
- pistachios, you can use chopped or ground
- rose petal jam , optional
- Pomegranate arils, optional
Instructions
Prepare the Pudding base
- Heat the milk in a heavy-bottomed deep saucepan over medium heat until it is just warm to the touch.1½ cup full-fat milk
- Slowly stir in the rest of the pudding base ingredients while continuing to stir until the mixture reaches the boiling point. Continue to stir on low to medium flame and add more rosewater or orange blossom water if required.¼ cup fine semolina2 tablespoon white sugar1 to 2 mastic beads2 teaspoons orange blossom water1 teaspoon rose water
- Ensure no lumps are formed and so keep stirring until the mixture thickens slightly. It will thicken as it gets cold, so don't cook for too long. Just thick enough that it coats the back of the spoon.
- Pour the pudding base mixture into the serving tray or divide equally into serving bowls. Let it cool on the counter and then move them into the fridge.
Prepare the aromatic syrup
- Add the sugar and water into a small saucepan and bring it to a boil on high heat and let it boil until all the sugar is dissolved.½ cup white sugar¼ cup water
- Reduce the heat to low, add the lemon juice, cardamom and rose or orange blossom water. Let it boil for another 5 to 7 minutes and then switch off.1 green cardamoma squeeze of lemon1 teaspoon rose water
- Transfer the syrup to the serving bowl and let it cool to room temperature. Serve separately along with the pudding.
Top with cream
- Check if the pudding is totally cooled and spread the cream evenly. Cling wrap and refrigerate for at least 3 to 4 hours.½ can of cream
Garnish before serving (add this close to serving time)
- Place the slivered or ground pistachios creatively. Place some pomegranate arils or if you are lucky to have some petal jams, then that goes perfectly with this pudding.pistachiosrose petal jamPomegranate arils
- Serve along with the syrup bowl. Pour as much syrup as you want over the pudding. Enjoy.
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