🇱🇧 Lebanon · Dessert
Layali Lubnan
By eatmundo · July 12, 2026
A delicate and fragrant semolina pudding topped with thick clotted cream and crushed pistachios.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk 200g 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 scented with orange blossom water.
- 9
Refrigerate for at least 2 hours before serving for the best texture.
Frequently Asked Questions
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.
Is it necessary to chill the dessert before adding the toppings?+
Yes, you must chill it for at least four hours so the base sets firmly enough to support the cream and nuts.
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