🍮 Layali Lubnan
Layali Lubnan, "Lebanese nights", is a chilled dessert of milk and semolina pudding scented with orange blossom water, topped with a layer of ashta, the thick Lebanese clotted cream. It is finished with chopped pistachios and a drizzle of honey or syrup just before serving. The result is cool, creamy and gently floral, with a little crunch from the nuts.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 l milk
- 100 g fine semolina
- 80 g sugar
- 1 tbsp orange blossom water
- 250 g ashta (clotted cream)
- 40 g pistachios, chopped
- 4 tbsp honey
Method
- Heat the milk with the sugar, then whisk in the semolina and cook, stirring constantly, until thick, 8–10 minutes.
- Stir in the orange blossom water and pour into a dish.
- Cool, then chill at least 2 hours until set.
- Spread the ashta over the top and scatter with pistachios.
- Drizzle with honey just before serving.
How to make it lighter
- Cut the sugar in the pudding by a third — the honey on top adds sweetness.
- Spread a thinner layer of ashta.
- Serve small squares or individual cups of about 120 g.
History
Layali Lubnan is a Lebanese home and pastry-shop dessert, especially popular during Ramadan and in summer. It is widely made across the Levant and the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →