Layali Lubnun

Layali Lubnun is a Lebanese semolina based dessert. This dessert is very light and refreshing and at the same time amazingly easy to make. The name of the dessert translates into the nights of Lebanon and it is truly as beautiful as the name suggests.

Abidjan has a number of restaurants which serves authentic Lebanese food and there are sweet shops as well selling Lebanese sweets. A few trips to these places and I guaranty that you will fall in love with this cuisine. I literally have. And now I want to explore this cuisine more!!

Layali Lubnun

Serves 4

Ingredients:

For the pudding:

4 cups of whole full fat cow milk

¼ cup of fine semolina

½ tsp orange blossom water

½ tsp rose water

For the syrup:

1 cup of white granulated sugar

1 cup of water

Few drops of orange blossom water

Few drops of rose water

For the whipped cream:

1 cup of heavy whipping cream

2 tbsp white granulated sugar

Few drops of orange blssom water

Few drops of rose water

A handful of pistachios – finely chopped / ground

Method:

In a saucepan put together the milk and semolina.

Place the saucepan on the stovetop and switch the flame to the lowest.

Stir and cook the semolina until it becomes thick and sticky consistency. Scrape the bottom often while cooking to prevent the semolina from sticking to the bottom of the pan.

Once the semolina is thick enough, switch off the flame and stir in the orange blossom water and rose water.

You can keep this pudding in individual cups of bowls or if you are making this as a whole, use a square pan, usually 6/6 for this measurement.

Smooth out the top and cover the cups / bowls / baking pan with a cling film.

Store it inside the fridge to chill for about 1hour.

Meanwhile start whipping the heavy whipping cream.

When the cream starts to thicken add the sugar and continue whipping until you have stiff peaks.

Top the already chilled pudding with the whipped cream and let it sei for 2-3 hours more.

Take it out of the fridge only when you are ready to serve. Cut the pudding into squares and serve with a generous drizzle of the sugar syrup and a good sprinkle of the ground pistachios.