By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Layali Lubnan. The percentage is the share of ingredients the two recipes have in common.
Muhallabia (Egyptian Milk Pudding)In Egypt · same ingredients· Same technique62%
Harsha (Sweet Semolina Pan-cake)In Morocco · same ingredients62%
Güllaç (Rosewater Rice Wafers Dessert)In Türkiye · same ingredients57%
A delicate and fragrant semolina pudding topped with thick clotted cream and crushed pistachios.
According to eatmundo's ingredient comparison, the closest dish to Layali Lubnan from another cuisine is Muhallabia (Egypt): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Whisk 60g of semolina, 100g of sugar, and 500ml of milk in a medium pot.
- 2
Cook over medium heat, stirring constantly until the mixture thickens like a custard.
- 3
Stir in 1 tsp of rosewater once the mixture begins to bubble.
- 4
Pour the hot pudding into a wide glass serving dish and smooth the top.
- 5
Let it cool at room temperature for 30 minutes until it sets.
- 6
Spread a thick layer of clotted cream (Ashta) over the cooled semolina base.
- 7
Sprinkle generously with crushed pistachios to cover the entire surface.
- 8
Drizzle with a light sugar syrup made by boiling 100g of sugar with 60ml of water for 3 minutes and stirring in 1 tsp of orange blossom water.
- 9
Refrigerate for at least 2 hours before serving for the best texture.
Frequently Asked Questions
What is Layali Lubnan?
Layali Lubnan is a Lebanese milk-based semolina pudding topped with ashta cream, pistachios, and floral waters. It is typically served chilled as a sweet dessert during festive occasions or family gatherings.
Which type of semolina is best for Layali Lubnan?
Use fine semolina to achieve a smooth, pudding-like consistency for the base layer.
How do I know when the milk and semolina mixture is cooked enough?
The mixture is ready when it has thickened significantly and coats the back of a spoon without running.
Can I substitute rosewater with anything else?
Orange blossom water is the traditional alternative that provides a similar floral aroma.
Does the base need to set before adding the toppings?
Yes, let the base set at room temperature for about 30 minutes before adding the ashta and pistachios, then chill it for at least 2 hours.
🇱🇧AI-generated image
