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Layali lobnan, nights of Lebanon

Course: Dessert
Cuisine: Arabic
Keyword: layali lobnan
Servings: 10


  • 150 gr semolina
  • 1.1 lt milk
  • 100 gr sugar
  • 2 tbsp lavender water
  • 1 or 2 mastic tear crushed (optional)
  • Whipping Cream topping
  • 1 tspn levander water or vanilla extract
  • 400 ml whipping cream
  • 80 gr icing sugar


  • 250 gr sugar
  • 200 gr water
  • 1 tsp lemon juice
  • Lemon peel


  • 150 gr pistachios unsalted, coarsely chopped or finely chopped or not chopped at all
  • dried lavender just a bit


  • Bring the milk and semolina to the boil over medium heat, stirring occasionally. Lower the heat to low until the mixture thickens, approx 10-13 minutes. Towards the end add the lavender water, give it a stir to mix and remove from heat. Place in a pyrex tray or your baking tin, anything with a relatively deep wall will work fine. Let it cool down at room temperature and then place in the fridge for 45 minutes or even overnight.
  • For the whipping cream, use really chilled. You can quickly pop it in the freezer whilst making the semolina pudding. Place in a bowl, whip gradually adding in the sugar. Once ready, cover it and place in the fridge until the base is ready to use.
  • Once the semolina pudding is cool and firm, layer the cream on top, spreading generously.
  • To decorate, use the pistachios whole, roughly or finely chopped and add a few dried lavender flowers if you have at hand.
  • For the syrup, bring water and sugar to the boil, leave undisturbed. After 7 minutes add the lemon juice, boil for a couple more minutes and add the blossom water of choice last.
  • Remove from heat and serve the syrup over your pudding at room temperature.


Don’t forget or replace the pistachios