Layali Lubnan
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Prep Time20 mins.
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Cook Time10 mins.
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Serving10
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Ready In30 mins.
Layali Lubnan is a delicious milk-based dessert that is incredibly popular in Lebanon. The name โLayali Lubnanโ translates to โLebanese nights.โ It is so easy to whip up, and makes a large pan, making it a perfect dessert for large gatherings.
This dessert is essentially two layers. The first layer is a milk and semolina combo that is sweetened with sugar and flavored with orange blossom water. The top layer is a whipped cream layer and finally, the entire thing is topped with chopped pistachios. Layali Lubnan is traditionally enjoyed with Attar (a rose-water simple syrup), but can also be enjoyed as is.
How to make Layali Lubnan
This dessert is very similar to Mahalabia. The difference is that Layali Lubnan is thickened with semolina while Mahalabia is thickened with cornstarch. Also, Layali Lubnan has an additional layer of a sweet whipped cream.
To make the first layer, you want to combine whole milk with fine semolina and white granulated sugar. You can use coarse semolina, if that is all you have, I just prefer the texture of fine semolina. You whisk the misture over heat until it has thickened. Lastly, it is flavored with orange blossom water.
The second layer is made with heavy whipping cream and Nestlรฉ crema. Traditionally, in Lebanon it is made with a sweet crema, however, I love the combo of both. If you cannot find the Nestlรฉ crema, you can definitely omit it. Lastly, the dessert is topped with processed pistachios and served with a rose water simple syrup, known as Attar.
STEP 1
In a medium-sized pot, add the fine semolina and granulated sugar.
- Fine Semolina
- Granulated Sugar
Add the milk and turn on the heat to medium-high.
STEP 2
Turn off the heat and add the orange blossom water. Whisk to combine.
Let cool for about 30 minutes before covering with plastic wrap touching the mixture directly. Place in the fridge until the topping is ready.
STEP 3
In a medium sized bowl, add the heavy whipping cream and using an electric whisk…
…whip the cream while gradually adding the powder sugar, until the cream gets firm. You want stiff peaks.
STEP 4
Remove the plastic wrap off the milk and semolina mixture and top with the whipped cream mixture.
Pulse the pistachios until processed but still chunky.
Sprinkle 1 cup of pistachios over the whipped cream topping until fully covered.
Place in the fridge for at least 6 hours before serving.
STEP 5
Serve cold, with Attar drizzled on top.
Layali Lubnan
Ingredients
- 5 cups whole milk
- 1 cup fine semolina
- โ cup white granulated sugar
- ยผ cup orange blossom water
- 1ยฝ cup heavy whipping cream
- 1 can Nestlรฉ crema
- ยฝ cup powdered sugar
- 1 cup chopped pistachios
Instructions
- In a medium -sized pot, add the fine semolina and granulated sugar. Whisk to combine. Add the milk and turn on the heat to medium-high.
- Whisk the milk and semolina combo together until it begins to boil, lower to a medium-low and keep whisking until the mixture has thickened similar to a cake batter. This will take about 10 minutes. Turn off the heat and add the orange blossom water. Whisk to combine.Pour the milk mixture into a large rectangular Pyrex, or similar pan. Let cool for about 30 minutes before covering with plastic wrap touching the mixture directly. Place in the fridge until the topping is ready.
- In a medium sized bowl, add the heavy whipping cream and using an electric whisk, whip the cream while gradually adding the powder sugar, until the cream gets firm. You want stiff peaks. Fold in the chilled Nestle crema into the whipped cream.
- Remove the plastic wrap off the milk and semolina mixture and top with the whipped cream mixture. Pulse the pistachios until processed but still chunky. Sprinkle 1 cup of pistachios over the whipped cream topping until fully covered. Place in the fridge for at least 6 hours before serving.
- Serve cold, with Atar drizzled on top.
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