lebanese nights dessert

Layali Lubnan is a sweet milk-based dessert enjoyed in Lebanon all year, but especially during Ramadan. It takes less than 30 minutes to put together from start to finish and can feed a crowd!

Layali Lubnan

milk

semolina

white granulated sugar

orange blossom water

heavy whipping cream

Nestlé crema

sugar

pistachios

In a medium -sized pot, add the fine semolina and granulated sugar. Whisk to combine. Add the milk and turn on the heat to medium-high.

Whisk the milk and semolina combo together until it begins to boil, lower to a medium-low and keep whisking until the mixture has thickened similar to a cake batter. This will take about 10 minutes. Turn off the heat and add the orange blossom water. Whisk to combine.Pour the milk mixture into a large rectangular Pyrex, or similar pan. Let cool for about 30 minutes before covering with plastic wrap touching the mixture directly. Place in the fridge until the topping is ready.

In a medium sized bowl, add the heavy whipping cream and using an electric whisk, whip the cream while gradually adding the powder sugar, until the cream gets firm. You want stiff peaks. Fold in the chilled Nestle crema into the whipped cream.

Remove the plastic wrap off the milk and semolina mixture and top with the whipped cream mixture. Pulse the pistachios until processed but still chunky. Sprinkle 1 cup of pistachios over the whipped cream topping until fully covered. Place in the fridge for at least 6 hours before serving.

Serve cold, with Atar drizzled on top.

Looks amazing will have to try this ramadan!

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Layali Lubnan

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