Lebanese Nights Pudding (Layali Lubnan)
ليالي لبنان Layali LubnanSay it: lah-YAH-lee loob-NAN
Layali Lubnan, meaning "Lebanese Nights," is a beloved Lebanese dessert featuring a smooth semolina milk pudding base topped with a layer of rich ashta (whipped cream), crushed pistachios, and a fragrant orange-blossom syrup. Traditionally served cold, it is a festive treat enjoyed during Ramadan, family gatherings, and special occasions throughout Lebanon and the Levant. The contrast of textures—creamy pudding, silky cream, crunchy nuts, and sweet syrup—makes it both comforting and elegant.
Lebanese Nights Pudding (Layali Lubnan)
ليالي لبنان, Layali Lubnan
Pronounced lah-YAH-lee loob-NAN
- Serves
- 6
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pudding
Topping
Syrup
Garnish
Method
Make the syrup first. combine sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in the orange blossom and rose waters, and let cool completely.
For the pudding, pour the milk into a medium saucepan and whisk in the semolina and sugar until smooth. Add the butter and ground mastic (if using).
Place the pan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens to a creamy porridge consistency and bubbles gently, about 8-10 minutes. It should coat the back of the spoon.
Remove from heat and stir in the orange blossom water and rose water. Pour the hot pudding into a 9x13-inch (23x33 cm) serving dish or individual bowls, smoothing the top. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cold, at least 2 hours.
While the pudding chills, prepare the ashta cream: in a small saucepan whisk together the heavy cream, powdered milk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until it thickens to a soft pudding-like consistency, about 5 minutes. Do not let it boil hard.
Remove from heat, stir in the orange blossom water, and let cool to room temperature. Once cooled, whisk vigorously or beat with an electric mixer for 1-2 minutes until light and fluffy. Spread evenly over the chilled semolina pudding.
Drizzle the cooled syrup generously over the cream layer. Sprinkle the chopped pistachios thickly across the top and add a few dried rose petals if desired.
Return to the refrigerator for at least 1 hour before serving so the layers set and flavors meld.
Regional variants
Some families replace the ashta with a simpler layer of sweetened whipped cream or qishta (canned clotted cream). A modern twist adds a thin layer of mango or strawberry puree between the pudding and cream.
Cook's notes
- Stir the semolina pudding constantly to prevent lumps or scorching on the bottom.
- The ashta cream can be made the day before and kept chilled; give it a quick whisk before spreading.
- Adjust the amount of syrup to taste—Lebanese palates enjoy it quite sweet.
Serve with
Strong Arabic coffee or mint tea
Make ahead and storage
Can be prepared up to 24 hours in advance and kept covered in the refrigerator. The syrup may be made several days ahead.
