This layali lubnan, which translates to Lebanese nights, is a popular Middle Eastern dessert of cold semolina pudding with caramel syrup and pistachios.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
415 Calories
Recipe Instructions
Step 1
Make pudding: Pour milk into a large saucepan and bring to a boil over medium-high heat. Reduce heat and slowly pour in semolina in a steady stream, stirring continuously. Continue to stir and cook until mixture thickens and boils for 1 to 2 minutes.
Step 2
Remove the pan from heat and stir in eggs and rose water until well combined. Pour mixture into a 9x13-inch serving dish or individual dishes. Allow pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours to overnight.
Step 3
Make syrup: Heat 1/2 cup sugar and 2 tablespoons water in a heavy-bottomed saucepan over medium-high heat. Stir to dissolve sugar, then cook until mixture turns golden brown. Immediately remove from heat and stir in remaining water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove and stir in remaining 3 1/2 cups sugar until dissolved. Add lemon juice and bring to a boil. Simmer for 10 minutes. Remove from heat, cover, and chill. The syrup will keep for a month if refrigerated in a sealed container.
Step 4
Make topping: Beat together cream and sugar in a medium bowl with an electric mixer until stiff peaks form. Spread a thin layer of whipped cream over pudding. Sprinkle with nuts.
Step 5
Cut pudding into squares. Serve with syrup poured around it.
Ingredients
2 eggs
1 tablespoon white sugar
4 cups white sugar
1 cup whipping cream
3 tablespoons rose water
8 cups cold milk
2.25 cups water
0.25 teaspoon lemon juice
1.5 cups semolina
0.33333334326744 cup finely chopped pistachio nuts
