📝 About This Recipe
Transport your senses to the heart of Beirut with Layali Lubnan, a majestic cold semolina pudding that is as elegant as it is refreshing. This traditional Lebanese masterpiece features a silky, floral-infused base topped with a cloud of thick cream and a vibrant mosaic of crushed pistachios. It is the ultimate summer dessert, balancing the subtle sweetness of rose and orange blossom waters with the crunch of premium nuts and a drizzle of golden attar syrup.
🥗 Ingredients
The Semolina Base
- 5 cups Whole milk (full fat provides the best texture)
- 1 cup Fine semolina (do not use coarse semolina for this recipe)
- 1/4 cup Granulated sugar (the base is lightly sweetened as syrup is added later)
- 3-4 pieces Mastic tears (crushed with a pinch of sugar into a fine powder)
- 1 tablespoon Orange blossom water (pure essence)
- 1 tablespoon Rose water (culinary grade)
- 1 Egg (optional, for a richer, more custard-like set)
The Topping
- 2 cups Ashta or Clotted Cream (can substitute with heavy whipping cream beaten to stiff peaks)
- 1/2 cup Raw pistachios (finely crushed or slivered)
- 2 tablespoons Pine nuts (soaked in water for 10 minutes then drained)
- 1 tablespoon Dried edible rose petals (for a beautiful floral garnish)
Simple Syrup (Attar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 teaspoon Orange blossom water (added at the very end)
👨🍳 Instructions
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1
Begin by preparing the sugar syrup (Attar). In a small saucepan, combine 2 cups sugar, 1 cup water, and lemon juice. Bring to a boil over medium-high heat.
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2
Once boiling, reduce heat to low and simmer for 10 minutes until slightly thickened. Stir in 1 teaspoon of orange blossom water, remove from heat, and let it cool completely to room temperature.
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3
In a large, heavy-bottomed pot, whisk together the milk, fine semolina, and 1/4 cup sugar while the milk is still cold to ensure no lumps form.
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4
Place the pot over medium heat. Stir constantly with a wooden spoon or whisk, ensuring you scrape the bottom of the pot to prevent the semolina from sticking or burning.
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5
If using the egg, whisk it in a small bowl and temper it by adding a ladle of the warm milk mixture, then pour it back into the main pot while whisking vigorously.
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6
Continue cooking until the mixture thickens significantly and begins to bubble (resembling a thick porridge). This usually takes 10-12 minutes.
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7
Remove the pot from the heat. Immediately stir in the crushed mastic, rose water, and orange blossom water. The aroma will be intoxicating!
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8
Pour the hot semolina mixture into a large rectangular glass dish (approx. 9x13 inch) or individual dessert bowls. Level the surface with a spatula.
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9
Allow the pudding to cool at room temperature for about 30 minutes, then cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or overnight.
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10
Once the pudding is completely chilled and firm, spread a generous, even layer of Ashta (or whipped cream) over the entire surface.
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11
Generously sprinkle the crushed pistachios across the top, followed by the soaked pine nuts and dried rose petals to create a vibrant garden-like appearance.
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12
Slice into squares and serve chilled. Provide the bowl of room-temperature Attar syrup on the side so guests can drizzle it to their preferred level of sweetness.
💡 Chef's Tips
Use fine semolina rather than coarse to achieve the signature silky mouthfeel of this pudding. Always add the floral waters (rose and orange blossom) at the very end of the cooking process to preserve their delicate fragrance. If you cannot find authentic Ashta, mix 1 cup of mascarpone with 1 cup of whipped heavy cream for a similarly rich and stable topping. For the best presentation, crush your pistachios just before serving so they retain their bright green color and crunch. Ensure the syrup is completely cool before serving; a hot syrup will melt the cream topping.
🍽️ Serving Suggestions
Serve with a small cup of strong, cardamom-scented Lebanese white coffee (ahweh). Pair with a side of fresh seasonal fruits like sliced strawberries or apricots to cut through the richness. For an extra festive touch, serve in individual crystal coupes or martini glasses. This dessert is best enjoyed in the evening as a light, cooling palate cleanser after a heavy Mezze spread.