Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Layali Lubnan
Getting reviews...
- Level: Easy
- Total: 3 hr 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 577
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 13 g
- Cholesterol
- 67 mg
- Sodium
- 108 mg
Layali lubnan means “Lebanese nights” in Arabic and it’s a classic Lebanese dessert that’s popular during festive occasions, including Ramadan. It features a layer of silky semolina pudding topped with ashta, a thickened cream similar to clotted cream, and sprinkled with pistachios and sometimes dried rose petals. Sweetened with a fragrant sugar syrup infused with orange blossom or rose water, this creamy dessert is enjoyed in Lebanon and other countries across the Middle East.
- Level: Easy
- Total: 3 hr 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 577
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 13 g
- Cholesterol
- 67 mg
- Sodium
- 108 mg
Ingredients
Semolina Pudding:
Ashta:
Syrup:
Directions
- For the semolina pudding: Combine the milk, semolina, sugar and orange blossom water in a medium saucepan and place over medium-high heat. Cook, stirring occasionally, until very thick and pudding-like, about 15 minutes.
- Pour the pudding into a 9-by-13-inch glass dish or similar dish and spread with an offset spatula into an even layer. Let cool for 10 minutes, then refrigerate for 1 hour.
- Meanwhile, for the ashta: Place the cream, milk, flour, cornstarch and sugar in a small saucepan over medium-high heat. Cook, whisking constantly, until the mixture thickens, 7 to 10 minutes. Turn the heat off and let the ashta cool for 20 minutes. Spread the ashta on the pudding, top with ground pistachios and refrigerate for 2 to 4 hours.
- For the syrup: Place the sugar with 3/4 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until it thickens and has the consistency of maple syrup, 10 to 15 minutes. Add the orange blossom water, turn the heat off and cool the syrup to room temperature before serving.
- To serve, cut the pudding into squares and transfer it to dessert plates. Top with syrup and serve. You can refrigerate leftovers in the same dish, covered with plastic wrap, for up to 3 days.
Cook’s Note
Orange blossom water gives this dessert distinctive fragrance, but you can use rose water or omit it altogether if you prefer.
