LAYALI LUBNAN

Layali Lubnan.

Its name directly translates to “Lebanese Nights”. Layali Lubnan is a ubiquitous and well-loved dessert not only in Lebanon, but throughout the Middle East. Its base is a semolina pudding that’s then covered with cream and finally drizzled with an orange blossom and rose scented sugar syrup. Finally garnished with pistachios, almonds and rose petals. It’s an easy and amazingly aromatic dessert, light and refreshing for summers.

LAYALI LUBNAN

FOR SEMOLINA LAYER

INGREDIENTS

• 1 liter full cream milk
• ¾ cup semolina (rava or sooji, unroasted)
• ½ cup sugar
• 1 tsp rose water
• ½ tsp vanilla essence

INSTRUCTIONS

1. Heat a pan.
2. Pour 1 liter milk in it.
3. Add sugar and semolina.
4. Cook on low flame until the mixture thickens.
5. Stir continuously.
6. Once the semolina mixture thickens, add rose water and vanilla essence.
7. Mix well.
8. Grease a mould with ghee or butter (use a springform cake pan where the sides can be removed from the base).
9. Pour the semolina mixture into the pan (mix should be thick pouring consistency).
10. Smooth the top with a spatula.
11. Refrigerate for 3-4 hours.

SECOND LAYER

INGREDIENTS

• 3 tbsp cornstarch dissolved in 150 ml milk to form a slurry
• 350 ml full cream milk
• 2 tbsp sugar
• 2-3 tsp rose water
• ½ tsp vanilla essence
• ½ cup cream cheese

INSTRUCTIONS

1. Pour milk in a pan.
2. Add sugar.
3. Add cornstarch slurry and stir well.
4. Heat the above mixture until slightly thickened.
5. Keep stirring continuously.
6. Once the milk is thickened, add the cream cheese.
7. Mix well.
8. Add rose water and vanilla essence.
9. Stir well.
10. Pour this mixture over the first semolina layer.
11. Flatten and smooth the surface with a spatula.
12. Refrigerate the dish for 6-7 hours or overnight.

SUGAR SYRUP

INGREDIENTS

• 1 cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tsp rose water

INSTRUCTIONS

1. Heat a small pan.
2. Add sugar and water.
3. Dissolve sugar completely.
4. Add lemon juice.
5. Add rose water.
6. Mix well.
7. Switch off the gas and cool the syrup.

SERVE

1. Remove the dessert from the fridge.
2. Loosen sides with a knife.
3. Separate the cake pan base from the sides gently.
4. Garnish the Layali Lubnan with chopped pistachios and rose petals.
5. Your exotic Layali Lubnan is ready.
6. Serve chilled drizzled with the sugar syrup.