Print

Layali Lubnan (Lebanese Semolina Pudding)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/layali-lubnan-lebanese-semolina-pudding/