Layali Lubnan
A well-known Lebanese dessert prepared in a quick and economical way.
A classic Lebanese dessert made as a quick and economical sweet.
Like a creamy pudding dessert topped with syrup or cream.
This is a well-known Middle Eastern dessert, often served chilled.
Ingredients
- 2 liters (5 cups) milk
- 1 cup coarse or medium semolina
- 3/4 cup sugar
- a little sugar
- a little mastic
- rose water
- 2 tubs ashta
- Aleppo pistachios
- to taste sugar syrup or honey
- a little water for greasing the mold
- orange blossom water
- desiccated coconut
Instructions
- In a pot, combine the milk with the coarse or medium semolina and sugar.
- Over the heat, stir the milk, semolina, and sugar mixture continuously so that no lumps form.
- In a mortar, pound a little sugar with a little mastic until the mastic becomes a powder.
- Add the powdered mastic and sugar to the mixture in the pot over the heat.
- Continue stirring the mixture over the heat until it boils and thickens.
- Leave the mixture over the heat a little longer until the semolina grains swell and cook.
- Before pouring into the mold, add the rose water to the mixture in the pot.
- In a mold, tray, or bowl, grease the vessel with a little water to create a barrier so the mixture does not stick during chilling or cooling.
- Pour the Layali Lubnan mixture from the pot into the mold, tray, or bowl.
- Refrigerate the Layali Lubnan for two to three hours until set.
- After chilling, remove the Layali Lubnan from the refrigerator.
- Spread the ashta over the surface of the dessert.
- Sprinkle Aleppo pistachios over the surface of the dessert.
- When serving, sugar syrup or honey may be added to taste.
- The dessert can be served cold after slicing.