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I grew up eating Layali Lubnan especially during special occasions. It was so easy for my mom to make it with a few simple ingredients and the decorative pistachio topping always made it look so festive. I love that I can sweeten it as much as you want with simple syrup served on the side. The spelling varies for this recipe as Layali Lubnan or Layali Libnen, but you can just call it Lebanese Semolina pudding. It’s bascially creamy and sweet pudding is made from semolina, milk, sugar, and a touch of orange blossom water, then topped with ashta, crushed pistachios, and simple syrup.
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Why This Layali Lubnan Pudding is So Good
- Made with 4 simple ingredients. I love when a dessert is unique and impressive but made with only a handful of ingredients and made in one pot (plus the simple syrup).
- Authentic Lebanese recipe! Layali Lubnan translates to Lebanese Nights and originates from Lebanon where my parents are from. This recipe is my mom’s recipe and she’s been making it ever since she learned it from her mom 🙂
- Impressive. There’s something about the crushed pistachios over the creamy semolina pudding in a large baking sheet drizzled with simple syrup that looks so appetizing and unique. No wonder it’s often served during special occasions like Ramadan.
Ingredients to Make Layali Lubnan
- Milk: Use whole milk is best because it is higher in fat which makes for a richer pudding. You can try it with lower-fat milk, but it may change the flavor. You can also try it with plant-based milk, but I’ve never tried that.
- Semolina: Make sure to find fine semolina for this pudding for its smooth texture and quick cooking time so it dissolves quickly into the milk. Coarser semolina will have a gritty texture and take longer to cook.
- Sugar: Granulated sugar is what my mom always used, but any type of granulated sugar can be used.
- Orange blossom water: This is a common Middle Eastern and Mediterranean ingredient that adds a distinct floral aroma and flavor. You could also use rose water.
Toppings
- Ashta: My ashta recipe makes a large quantity and lasts up to 2 weeks so it’s perfect for using some of it to make Layali Lubnan. Make sure to plan enough time for the ashta or buy store bought ashta to add on top.
- Pistachios: Crushed pistachios add a nutty crunch but also a beautiful green presentation. You can buy them already crushed or pop shelled pistachios in a food processor and pulse them a few times until crumbly.
- Simple syrup: Serving the pudding with simple syrup on the lets you be in control of the sweetness.
How to Make Layali Lubnan
This recipe has two parts: first, cooking semolina flour with milk, sugar, and orange blossom water, and second, layering the semolina pudding with the ashta and pistachios.
Tips for Making the Best Layali Lubnan
- Whisk constantly. First, start by adding the semolina to cold milk and stir continuously to prevent lumps from forming. Continue whisking throughout the cooking process until the semolina is fully dissolved and the pudding is no longer grainy.
- Cook slowly. To avoid scorching and provide the best flavor, it’s important to cook the semolina pudding over low heat and avoid boiling the milk.
- Add the floral water before setting. Orange blossom water is a highly aromatic ingredient that can easily evaporate when exposed to high heat. Add it after you take the pudding off the heat to make sure you can taste it.
- Cover with plastic wrap. While the Layali Lubnan is cooling, place plastic wrap directly on the surface. Make sure it’s touching the pudding and this will prevent any skin from forming on top.
- Chill before serving. Chill the pudding for at least two hours before serving to firm it up. This will help the pudding hold its shape and make it easier to cut into squares. It’s also so much tastier when cool.
Frequently Asked Questions
Yes, you can make this dessert ahead of time and store it in the refrigerator for up to 3-4 days. Just be sure to cover it tightly with plastic wrap to prevent the pudding from drying out. I recommend not adding the pistachios days in the advance though so they stay crunchy.
Just cover the dish with plastic wrap or a lid and place it in the refrigerator.
Yes, you can skip the ashta layer and make a simple semolina pudding topped with crushed pistachios but it’s more traditional to add the ashta, so I highly recommend it.
I don’t recommend freezing Layali Lubnan because it can change the texture and consistency, causing it to become grainy and lose its smooth, creamy texture. Also, when the pudding thaws, you might get some water separation, which isn’t pretty.
More Lebanese Dessert recipes:
- Lebanese Fruit Cocktail
- Creamy Ashta
- Pistachio Baklava
- Lebanese Rice Pudding
- Atayef
- Ghraybeh Cookies
- Lebanese Baklava
- Sesame Tahini Cookies
- Homemade Lebanese Kanafa
- Almond Milk Rice Pudding
- Sfouf (Turmeric Cake)
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Semolina Pudding (Layali Lubnan)
Ingredients
Semolina Pudding Layer
- 4 cups whole milk
- ¾ cup fine semolina
- ½ cup granulated sugar
- 1 tablespoon orange blossom water
Toppings
- 1 cup ashta
- 1 cup pistachios chopped finely
- ½ cup simple syrup
Instructions
- In a medium saucepan over medium heat, place the milk, semolina and sugar. Stir frequently until the mixture is fully dissolved and creamy, about 20 minutes. Be careful not to let the milk boil. Stir in the orange blossom water.
- Transfer the semolina pudding to an 8×11 baking dish and use the back of a spoon or spatula to spread the mixture to an even layer. Press a plastic wrap directly on the surface of the pudding to prevent a skin from forming and allow it to come to room temperature, about 15 minutes.
- Remove the plastic wrap from the semolina pudding, spoon the ashta on top of the pudding and sprinkle with pistachios all over. Cover lightly with plastic wrap, and allow the pudding to cool completely in the fridge, at least 2 hours.
- When ready to serve, cut the pudding into 12 squares, and drizzle each serving with simple syrup.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
