Layali Lubnan (Lebanese Semolina Pudding)

Layali Lubnan, meaning “Lebanese Nights,” is a traditional Middle Eastern dessert that combines the comforting texture of semolina pudding with the rich creaminess of ashta and the aromatic essence of orange blossom. Garnished with vibrant pistachios and floral jam, this chilled delicacy is a delightful blend of textures and flavors — elegant, fragrant, and refreshingly light.

Why You’ll Love This Recipe

This classic dessert is a staple in Lebanese cuisine and captures the essence of Middle Eastern hospitality and flavor. Here’s why it’s so special:

• Light yet indulgent — perfect after a heavy meal
• Naturally egg-free and simple to prepare
• Layers of cream, pudding, nuts, and jam create a balanced and satisfying dessert
• Cooled and chilled for a refreshing finish
• Fragranced with traditional aromatics like orange blossom water and mastic
• Elegant enough for guests, simple enough for everyday enjoyment

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Semolina
• Whole milk
• Water
• Sugar
• Mastic gum, crushed with a pinch of sugar (optional)
• Butter
• Orange blossom water
• Ashta cream (Middle Eastern clotted cream)
• Raw pistachios, coarsely chopped
• Orange petals jam or rose jam

directions

1. In a large saucepan, combine the semolina and whole milk over medium heat, stirring constantly to prevent lumps.
2. Add sugar and crushed mastic (if using). Stir until dissolved, then add the butter.
3. Continue cooking the mixture, stirring frequently, until it thickens to a creamy pudding-like consistency (about 20–25 minutes).
4. Remove from heat and stir in the orange blossom water.
5. Pour the pudding into individual serving dishes or a large shallow dish. Let it cool at room temperature for 10–15 minutes.
6. Once slightly cooled, spread a generous layer of ashta cream evenly over the top.
7. Sprinkle coarsely chopped pistachios over the surface.
8. Add a small spoonful of orange petals jam or rose jam in the center of each serving.
9. Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set.

Servings and timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes (including chilling)
• Calories: ~390 kcal per serving

Variations

• Nut-Free Version: Skip the pistachios or replace with toasted coconut flakes for a different texture.
• Dairy-Free Alternative: Use plant-based milk and a dairy-free cream substitute for a vegan version.
• Rose Water Addition: Mix rose water with orange blossom water for a more floral flavor profile.
• Fruit Garnish: Add pomegranate seeds or thinly sliced strawberries for color and freshness.
• Layered Parfait Style: Layer pudding, ashta, and nuts in dessert cups for an elegant presentation.

storage/reheating

Layali Lubnan should be stored in the refrigerator and enjoyed chilled. Cover with plastic wrap or an airtight lid to keep it fresh for up to 3 days. It is not suitable for freezing, as the texture of the pudding and ashta may become grainy upon thawing.

FAQs

What is ashta cream?

Ashta is a thick clotted cream commonly used in Middle Eastern desserts. It has a mild, milky flavor and smooth, dense texture.

Can I make ashta at home?

Yes. Homemade ashta can be prepared using milk, cornstarch, and cream simmered until thickened, then cooled.

Is mastic gum necessary?

No, it’s optional. Mastic adds a subtle piney aroma, but the dessert is still delicious without it.

Can I use rose water instead of orange blossom water?

Yes, or use a combination of both for a more aromatic finish.

What type of semolina should I use?

Use fine or medium semolina, often labeled as “farina,” for a smooth texture.

Can I serve it warm?

It is traditionally served chilled, but it can be enjoyed warm just after cooking if desired.

What does Layali Lubnan taste like?

It’s creamy, subtly sweet, and floral with nutty and jammy toppings — delicate yet rich.

Can I use another type of nut for topping?

Yes, almonds, cashews, or even pine nuts can be used, though pistachios are the traditional choice.

How do I prevent lumps in the pudding?

Stir continuously while cooking, especially as it begins to thicken. A whisk can help ensure a smooth consistency.

Can I add flavor to the pudding base?

You can infuse the milk with cinnamon stick, cardamom, or a strip of lemon peel while heating for extra flavor.

Conclusion

Layali Lubnan is a beautiful example of traditional Lebanese desserts — aromatic, light, and rich with cultural flair. With its smooth semolina base, creamy ashta topping, and fragrant garnishes, it offers a perfectly balanced, refreshing conclusion to any meal. Elegant in presentation and effortless in preparation, this pudding is sure to leave a lasting impression.

Layali Lubnan (Lebanese Semolina Pudding)

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A creamy, fragrant Middle Eastern pudding made with semolina and milk, topped with luscious ashta cream, crushed pistachios, and a dollop of rose or orange jam — a rich and delicate dessert traditionally served chilled.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes (including chilling)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup semolina
• 6 cups whole milk
• 1 1/2 cups water
• 3 cups sugar
• 1/4 tsp mastic gum, crushed with a pinch of sugar (optional)
• 1 tsp butter
• 3 tbsp orange blossom water
• 2 tins (170g each) ashta cream (Middle Eastern clotted cream)
• 1 cup raw pistachios, coarsely chopped
• 1 tbsp orange petals jam (or rose jam)

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Instructions

1. In a large saucepan, combine the semolina and whole milk over medium heat. Stir continuously to avoid lumps.
2. Add sugar and crushed mastic (if using), then stir in butter. Continue to cook until the mixture thickens to a pudding-like consistency.
3. Once thick, remove from heat and stir in the orange blossom water.
4. Pour the pudding into individual serving dishes or a large dish and let it cool slightly.
5. Once cooled, top generously with ashta cream, smoothing it over the surface.
6. Sprinkle crushed pistachios over the top and add a small spoonful of orange petals jam or rose jam in the center.
7. Refrigerate for at least 2 hours before serving to let the flavors set and intensify.

Notes

• Stir constantly during cooking to prevent lumps and ensure a smooth texture.
• Mastic adds a distinctive flavor but can be omitted if unavailable.
• Chill thoroughly before serving for the best consistency and flavor.
• Use store-bought or homemade ashta for topping based on availability.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 42 g
• Sodium: 90 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 35 mg