Layali Lubnan (Lebanese Nights): Creamy Semolina Pudding Recipe
35 minutes
1056 reads
About Layali Lubnan (Lebanese Nights): Creamy Semolina Pudding Recipe
Indulge in the dreamy flavors of Layali Lubnan, also known as Lebanese Nights—a captivating Middle Eastern dessert that will transport your taste buds. Imagine airy semolina pudding layered with clouds of whipped cream, crowned with a sprinkle of crunchy pistachios.This exquisite dessert is infused with a fragrant rose water and lemon syrup, adding a touch of magic to every bite. The delicate balance of textures and aromatic sweetness makes Layali Lubnan a truly unforgettable treat.Surprisingly easy to make, this elegant dessert is perfect for any celebration or a simple weeknight indulgence. Prepare to impress your guests and yourself with this delightful taste of the Middle East.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Semolina Pudding
- 1 cup Semolina suji
- 4 cup Milk
- 1 tsp Vanilla Extract
For the Whipped Cream
- 1 cup Heavy Cream cold
For the Garnish & Syrup
- ⅔ cup Pistachios shelled and slivered
- 1 cup Sugar
- 1 cup Water
- ½ tsp Rose Water
- 1 tbsp Lemon Juice
Instructions
- In a saucepan, combine the semolina and milk. Cook over low heat, stirring constantly, until the mixture thickens and the raw semolina smell disappears. This slow cooking allows the semolina to fully hydrate and create a smooth pudding.
- Stir in the vanilla extract. Transfer the pudding to a shallow dish. Smooth the surface and cover with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Let it cool completely at room temperature.
- Sprinkle half of the pistachios over the cooled semolina pudding. Reserve the remaining pistachios for garnishing.
- In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the semolina pudding until just combined. Be careful not to overmix, which can deflate the whipped cream.
- Garnish the pudding with the remaining pistachios.
- To make the syrup, combine the sugar and water in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmering allows the sugar to dissolve completely and create a smooth syrup.
- Add the rose water and lemon juice to the syrup. Stir to combine. Remove from heat and let cool.
- Refrigerate the Layali Lubnan for at least 2 hours to chill thoroughly. Serve cold, drizzled with the sugar syrup.
Recipe Notes
Good To Know
- For a more authentic flavor and aroma, infuse the syrup with both orange blossom water and rose water after it has cooled slightly to preserve their delicate fragrance.
- To create a beautiful layered effect and prevent the whipped cream from sinking, allow the semolina pudding to cool completely and set in the refrigerator before adding the cream.
- If you prefer extra texture, add chopped pistachios and desiccated coconut between the pudding and cream layers, as well as on top.
- Layali Lubnan can be served in individual glasses or dessert jars for an elegant presentation.
Expert Tips
- For a richer flavor, use full-fat milk and cream when making the semolina pudding and whipped cream.
- Adjust the sweetness of the syrup to your liking by adding more or less sugar.
- Garnish with a sprinkle of ground cinnamon or a few fresh rose petals for an extra touch of elegance.
Storage Instructions
- Store leftover Layali Lubnan in an airtight container in the refrigerator for up to 3 days. The texture may change slightly over time, but it will still be delicious.
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Recipe Nutrition
Calories: 280kcalCarbohydrates: 49gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 6mgFiber: 2gSugar: 32g
Zeenath Amaanullah
Articles: 92
3 Comments
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This is exactly what I was looking for!
Such a perfect dish! Thank you.
This looks fantastic! Appreciate the share.