Layali Lubnan
Experience the silky and floral flavors of Layali Lubnan, a Lebanese semolina pudding perfect for gatherings and special occasions, topped with creamy ashta and orange blossom syrup.
Ingredients
For the semolina pudding
- 4 cups milk
- 1 cup fine semolina Use very fine to avoid a gritty texture.
- 1/4 teaspoon crushed mastic Optional — gives that classic pine/resin note.
- 1 teaspoon orange blossom water
- 1/2 teaspoon rose water
- 3 tablespoons sugar
For the ashta / Qishta (milky cream topping)
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon orange blossom water
- 1/2 teaspoon rose water
For the syrup
- 2 cups sugar
- 1 1/2 cups water
- 1 teaspoon orange blossom water
- Squeeze of lemon juice To prevent crystallization.
Instructions
Prepare the semolina pudding
- In a medium saucepan, combine milk and sugar over medium heat. Bring to a gentle simmer — do not boil hard.
- Gradually whisk in fine semolina to avoid lumps. Add crushed mastic if using.
- Reduce heat to low and cook, stirring constantly, until the mixture thickens (about 8–12 minutes).
- Remove from heat and stir in orange blossom water and rose water.
- Pour the pudding into a shallow serving dish or individual ramekins. Let cool to near room temperature, then refrigerate to set (at least 2 hours, preferably 4).
Make the ashta / Qishta
- In a clean saucepan, whisk together milk, heavy cream, cornstarch, and sugar until smooth.
- Heat gently over medium-low, stirring constantly until thickened to a custard-like consistency (about 6–8 minutes).
- Remove from heat and stir in orange blossom water and rose water.
- Let cool slightly, then refrigerate until it firms up (30–45 minutes).
Make the syrup
- Combine sugar and water in a small pan. Bring to a boil, then simmer 6–8 minutes until slightly reduced.
- Add a squeeze of lemon juice and orange blossom water. Remove from heat and let cool.
Final construction
- Spoon or spread the chilled ashta over the set semolina pudding.
- Pour warm syrup over the top gradually; you may not need all of it.
- Garnish with crushed pistachios or rose petals.
- Chill for another 30 minutes to let flavors marry, then serve.
Notes
Store in the refrigerator for 3–4 days. For best texture, assemble shortly before serving. Each portion can be topped with extra syrup and pistachios.