30min 4 ppl
Layali Lubnan (Lebanese Semolina Pudding)
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
492 kcalper person
Protein 13g
Carbs 72g
Fats 21g
About this dish
Layali lubnan, or 'Lebanese nights', is a set semolina pudding perfumed with orange blossom water, chilled until firm and finished just before serving with a layer of ashta, a rosewater syrup and crushed nuts. It is the kind of make-ahead dessert a whole table can share straight from the glass.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Ashta (Lebanese Clotted Cream)200 gstart 20 minutes aheadMake your own
Ingredients
Dairy & Eggs
- Milkdivided800 ml
- Ashtachilled, to top200 g
Dried Goods
- Fine semolina100 g
- Caster sugarfor the pudding80 g
- Caster sugarfor the syrup50 g
- Waterfor the syrup60 ml
- Shelled Pistachioschopped, to garnish20 g
- Flaked Almondstoasted, to garnish15 g
Oils & Condiments
- Orange blossom water1 tbsp
- Rosewater1 tsp
Utensils
- Mixing bowl
- Large saucepan
- Small saucepan
Method
1
Whisk the fine semolina into 200 ml of the cold milk in a bowl until smooth, to make a slurry.
Approx. 3 minutes
2
Bring the remaining milk and 80 g of the caster sugar to a simmer in a large saucepan, stirring to dissolve the sugar.
Approx. 5 minutes
3
Whisk in the semolina slurry and cook over a medium-low heat, stirring constantly, for about 10 minutes, until the mixture thickens into a smooth, spoonable pudding.
Approx. 10 minutes
4
Remove from the heat and stir in the orange blossom water.
Approx. 1 minute
5
Divide the warm pudding between four glasses and refrigerate for at least 2 hours, until fully set and cold.
Approx. 2 minutes
6
Make the syrup separately: bring the remaining caster sugar and the water to the boil in a small saucepan, simmer for 4 minutes, then remove from the heat and stir in the rosewater.
Approx. 6 minutes
7
Once the pudding is set, spread a layer of ashta over the top of each portion.
Approx. 4 minutes
8
Drizzle with the rosewater syrup and scatter with the chopped pistachios and toasted flaked almonds to serve.
Approx. 3 minutes
