LAYALI LUBNAN (LEBANESE NIGHTS) DESSERT

LAYALI LUBNAN (LEBANESE NIGHTS) DESSERT

Middle Eastern desserts always fascinate me a lot. Whenever I taste them, I wonder there must be some special kind of technique is used in making them so delicious. But believe me when I tried making them at home, I found them simpler than any kind of dessert we make. One of such kind of desserts is layali Lubnan which translates “Lebanese nights”. It is a very famous dessert not only in Lebanon but whole Middle East. Layali Lubnan recipe is very easy, no baking and long cooking is involved, and gets ready with very simple ingredients, already available at home.

If you love Middle Eastern desserts then do try my Kunafeh, Basbousa recipes and also try my Kabsa rice and Hummus recipes from Middle Eastern cuisine. Layali Lubnan is best recipe for your special occasions like Eids and Ramadan and family gatherings. It gets ready very quickly and does not need any gelatin or agar-agar to set. Its cooking time is hardly 5-10 minutes, just chill it in refrigerator and enjoy.

What is layali lubnan?

Layali Lubnan is semolina pudding which is made with two layers. One layer is of silky smooth semolina pudding topped with a layer of cream. This dessert is served with sugar syrup like most of the Middle Eastern desserts are served. To make semolina pudding creamy and smooth, it is important that you use very fine semolina and if you don’t find it in market, you can grind regular semolina available. It is cooked with milk and minimal sugar and gets thickened in few minutes. This pudding is transferred in a dish and left for cooling down in refrigerator.

layali lubnan

For top layer you can use any kind of cream, dairy or non-dairy. Usually dairy whipping cream is used. Orange blossom water, kewra essence, vanilla extract, or rose water is also used for additional flavouring and aroma. It is totally optional, I personally like fragrance of kewra essence so I added it in my recipe. One thing which I love about this dish is the use of rose petals for its garnishing. Rose petals not only increase its beauty but adds a beautiful smell to it. In addition to rose petals pistachios are added on top for garnish.

How long can I store this dessert?

You can store this dessert for 2-3 days in refrigerator. Do not add sugar syrup on whole dessert, always serve it separately. If you drizzle sugar syrup on whole dish, it will make it extra soggy and make it difficult for you to store for later use. It is also import that you use fine semolina preferably grounded to make solid semolina pudding base. If you use regular semolina, you will get grainy and mushy pudding base which leaves its binding when stored for long.

Some useful tips

  • Chill layali Lubnan for 30 minutes before serving
  • Use coarse semolina for best results
  • Serve sugar syrup separately so everyone can drizzle it according to own choice
  • Use fresh roasted crunchy pistachios for garnishing

LAYALI LUBNAN (LEBANESE NIGHTS) DESSERT

Layali Lubnan is a very famous dessert not only in Lebanon but whole Middle East. Its recipe is very easy, no baking and long cooking is involved, and gets ready with very simple ingredients, already available at home. Layali Lubnan is best recipe for your special occasions like Eids and Ramadan and family gatherings. It gets ready very quickly and does not need any gelatin or agar-agar to set. Its cooking time is hardly 5-10 minutes, just chill it in refrigerator and enjoy
Course Dessert
Cuisine Labenese, Middle Eastern
Keyword best layali lubnan recipe, how to make layali lubnan, layali lubnan, layali lubnan dessert, layali lubnan dessert recipe, layali lubnan ingredients, layali lubnan near me, layali lubnan recipe, layali lubnan recipe in english, layali lubnan recipes
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 8 people

Equipment

  • Sauce pan
  • Serving dish

Ingredients

for semolina pudding

  • 1 litre milk
  • ¾ cup coarse semolina
  • cup sugar
  • 1 tsp kewra essence

for sugar syrup

  • ½ cup water
  • ½ cup sugar
  • ½ tsp kewra essence
  • 1 tbsp lemon juice

for topping

  • 200 ml whipping cream
  • 2 tbsp ground sugar
  • 2 tbsp chopped pistachios
  • few rose petals

Instructions

  • Combine milk, semolina, sugar, and kewra essence and start cooking it. Keep cooking it until thickens.
  • Keep whisking the mixture to save from lumps. When semolina mixture thickens turn off the flame and add butter.
  • Transfer pudding in a dish and wait till steam evaporates. When pudding cools a little on room temperature, cover it with cling foil and refrigerate for 2 hours.
  • To prepare sugar syrup, add sugar, water, and kewra essence in sauce pan. cook it until it thickens to one string. Add lemon juice in prepared syrup.
  • For cream topping add ground sugar in cream and whip it until soft peak.
  • Take out pudding from refrigerator, remove cling foil and add cream on top. Spread cream evenly on top and garnish with pistachios and rose petals. Refrigerate again for 30 minutes and serve.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to www.fusiontales.com and also follow me on instagram and facebook.



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