Layali lebnan is one of the desserts that is so simple and yet satisfying at the same time. It's so creamy, almost like a pudding texture, and hits the right notes on your tongue with the perfect amount of sweetness with a hint of orange blossom, o so perfect! This dessert is perfect to have in the summer, so light and cool, no baking required just a little elbow work stirring on top of the stove. It's amazing how what milk and semolina do together when combined!
Ramadan is here where we fast from sunrise till sunset and sometimes after a heavy meal you just need something sweet and this is perfect.
Layali lebnan by itself isn't sweet at all you have to add some sort of sweetener, which everyone usually adds is Ater, a simple syrup, but at our household we love it with a drizzle of honey because why not, also much healthier option!
Pistachios are always perfect on top, it gives you that needed crunch for the pudding texture.
It also lasts days in the fridge which is perfect to make it in a glass pyrex with a lid to store away, if there's any left over left!
Servings
9 -12 servings
Prep time
25-30 min
6 -8 hrs in the fridge to set
Ingredients
7 cups of 2% milk
1 cup coarse semolina
2 tbsp orange blossom
1 can of ishta (table cream)
1/2 cup of pistachios for tipping
Directions
Mix milk and semolina in a pot on medium to medium low heat and keep whisking till the mixture becomes thickened, add the orange blossom, mix and turn off the stove.
Pour the mixture in a 9 by 12 pan, let it cool then put in the fridge till it sets then grab the can of ishta (table cream) mix it and pour a thin layer on top then set back in the fridge till it ready to serve.
Right before serving sprinkle the pistachios and drizzle some honey and enjoy!
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