Layali Lubnan or “Lebanese Nights Dessert” is one of the most popular Lebanese desserts! With hints of orange blossom, rose water, and a sweet simple syrup, this dessert is flavorful and easy to make. Lebanese Nights Dessert consists of a layer of semolina pudding, topped with clotted cream, and a layer of chopped pistachios.
Easy on the eyes, simple to put together, and absolutely delicious in flavor, Layali Lubnan is served as a simpler, lighter dessert with an impactful taste. It’s a big hit in the holy month of Ramadan as it makes a great sugar supply for the fasting body. It also comes together quickly and easily serves a crowd. Nothing beats a sweet layered pudding dessert that brings the family together.
Easy on the Eyes
What is Layali Lubnan?
Layali Lubnan is literally translated as “Lebanese Nights.” The significance you ask? Well, it reflects on the very well-known aspect of the Lebanese people’s love for night life. Lebanese traditions, like most other cultures globally, revel in huge family gatherings and long nights spent hanging out and catching up.
In most Lebanese households, there’s a “family” home, usually the grandparents’ or parents’ home designated as a “hangout” for at least one day/night a week. The idea is to bring as many family members together in one space as possible. Yes, friends are very welcome as well.
Even though Layali Lubnan is traditionally a Lebanese dessert, it is popular in different forms throughout the Middle East. The popularity of such desserts stems from serving a large crowd without overspending. Who doesn’t love a dessert that has different layers of texture, aromatic uniqueness, and satisfies a crowd of loved ones?
Make Layali Lubnan, Lebanese Nights Dessert, and spread happiness, sweetness, and love in the company of the dearest to your heart!
What You’ll Need
Most of its ingredients, if not all, are usually found in all Middle Eastern pantries.
You’ll need to use the following:
For Layali Lubnan (pudding):
Milk
Fine semolina: some use coarse semolina
Crushed mastic
Orange blossom: for the fresh smell and flavor
Rose water: to give the authentic fragrance of Arabian Sweets
Sugar
For Ashta/Qashta:
Milk
Heavy whipping cream
Cornstarch
Sugar
Orange blossom
Rose water
Steps To Prep
Lebanese Nights Dessert is an easy and quick dessert to make. Yet, all you have to make sure of is to prepare it 4-6 hours before serving.
It’s better to start by preparing the Ashta or Qishta cream so that it can cool while the pudding is finished.
So for Ashta, here’s what you need to do:
First, whisk together all ingredients in a pot making sure that the cornstarch dissolves.
Then, add it to the stove on medium-high heat and whisk until thickened but still pourable for about 10 minutes.
After it thickens, transfer it to a plate or bowl and place a plastic wrap on top making sure to touch the surface of the ashta so it doesn’t crust over.
Lastly, Place in the fridge to cool as you prepare the pudding.
For Layali Lubnan Pudding:
Mix together all ingredients well then add to the stove on medium heat.
Continue Whisking together until it thickens and still is able to be poured, also about 10 minutes.
Pour into a 9×9 pan, or divide into small cups and let it cool for 20 minutes in the fridge.
Spread the qishta on top and sprinkle with chopped pistachios.
Place into the fridge and let it cool and set for 3-4 hours.
Serve with qater (simple syrup).
Serving Ideas for Layali Lubnan
Layali Lubnan is usually served in a glass “Pyrex” type pan to showcase its beautiful layers. It’s definitely a sight for sore eyes, especially after a long day of fasting in Ramadan. That’s what makes it a popular Ramadan dessert!
But, you can serve it in small bowls as well. This is a bit more time consuming, but it’s just as visually appealing and allows for a cleaner and quicker way of serving.
Moreover, you can get creative and serve in glass cups or smaller “shot” type glasses as part of a larger dessert selection. This way you’re portioning on behalf of your guests and your dessert stretches out to feed more people.
This authentic dessert is made of Arabian sweets essentials like “Ashta“, “qater” syrup, and the irreplaceable rose and orange fragrant water. You can always top the final pan, bowls, or cups with an extra dallop of ashta or whip cream. Some even drizzle sweet condensed milk instead of the simple syrup.
Can you substitute something else for the essential ingredients? Short answer: yes! If you’re looking to keep it traditional, you may want to stick to the essentials. If you’re looking to get creative, there’s plenty you can change. For example, you can swap out ashta for vanilla custard. You can use honey or maple syrup instead of the qater/simple syrup. Also, you can even use sweetened condensed milk if you like it sweeter.
Not a fan of pistachios? You can swap out the green nut for slivered almonds, chopped walnuts, or pine nuts. Heck, you could even do a mix of all of them.
It is within the soft structure of this simple and refreshing dessert that the sweetness of Lebanese passion can be tasted.
Make Layali Lubnan, Lebanese Nights Dessert, and spread happiness, sweetness, and love in the company of the dearest to your heart!
The Semolina Pudding Base
Some would argue that the pudding base is the most difficult of the layers to make. I personally think that it isn’t difficult as much as it is sensitive. It’s really about measurements, watching it carefully as it cooks, and taking it off the heat at the right moment.
For the semolina pudding, mix the milk, fine semolina, crushed mastic, orange blossom, rose water, and sugar (all measurements are found in recipe card below) together well. Then, move to the stove over medium heat. Whisk together until it thickens but can still be poured, I’d say after about 10 minutes of being on medium heat.
Next, pour the pudding mixture into a 9×9 pan, or divide it into small cups and let it cool for 20 minutes in the fridge. You can then spread the qishta (ashta) on top and sprinkle with a layer of coarsely chopped pistachios.
Finally, place into the fridge and let it cool and set for 3-4 hours and serve with qater (the simple syrup).
Pro Tips
Cool the semolina pudding layer well before adding any other layers so that they don’t melt into each other.
When spreading the Ashta or qishta (clotted cream), try distributing it in small amounts over the pudding and then spread it over smoothly. This prevents it from mixing with the underlying layer and keeps it aesthetically pleasing.
When storing your Lebanese Nights Dessert in the fridge, make sure to cover it with plastic wrap to keep it fresh at all times.
Use unsalted pistachios for a more balanced taste.
You can substitute pistachios for any other nut of your choice. It’s best that the nuts are coarsely chopped to help give added texture and balance out flavors.
Offer the sweet syrup on the side instead of pouring it on the dessert ahead of time. This is to give everyone the choice of adjusting the sweetness level according to their preference.
If you don’t have qater and don’t want to make it (it’s simple though and I encourage you to), you can drizzle honey or sweetened condensed milk over Layali Lubnan to level up the sweetness.
Frequently Asked Questions
Although I advise you to use rose water because of its fresh fragrant smell, you can replace it with vanilla syrup or powder if you prefer.
Layali Lubnan keeps well for around 3 to 4 days in the fridge covered with a wrap or put in a closed jar.
Ashta or Qishta cream is the whipped cream of the Middle East. It’s a clotted cream that is made with milk, corn starch, whipping cream, and fragrant water. It can be used either as a main ingredient in a dessert or as a topping. Although there are authentic ways of making the Ashta, in this recipe we offer a shortcut for a homemade delicious one!
Whether made at home or store-bought, clotted cream can be kept in a sealed container for up to 2 weeks. Once, opened it can last for 4 days. Clotted cream can also be frozen in the freezer for up to 6 months. Yet, the longer the freezing, the drier it becomes. So use it as soon as you can, and take it out of the freezer a day before using it.
Satisfaction and Elegance in one Dessert
Try the Sweetness of Lebanese Nights!
Other Recipes to Try:
Ashta, Middle Eastern Clotted Cream
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Basbousa Bil Qishta (Semolina Cake With Cream)
Halawat el Jibn (Sweet Cheese Rolls)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Layali Lubnan (Lebanese Nights dessert)
Ingredients
Layali Lubnan
- 4 cups milk
- 1 cup fine semolina
- ¼ teaspoon crushed mastic
- 1 teaspoon orange blossom
- ½ teaspoon rose water
- 3 tablespoons sugar
Ashta/ Qishta
- 1½ cups milk
- 1½ cups heavy whipping cream
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon orange blossom
- ½ teaspoon rose water
Qater Syrup
- 2 cups sugar
- 1½ cups water
- 1 teaspoon orange blossom water
- Squeeze of lemon
Instructions
Ashta/Qishta
- Whisk together all ingredients in a pot making sure that the cornstarch dissolves.
- Add it to the stove on medium high heat and whisk until thickened but still pourable, about 10 minutes long.
- Once thickened, transfer to a plate or bowl and place plastic wrap on top making sure to touch the surface of the ashta so it doesn't crust over.
- Place in the fridge to cool as you prepare the pudding.
Layali Lubnan Semolina Pudding
- Mix together all ingredients well.
- Add onto the stove on medium heat.
- Continue whisking together until it thickens and still is able to be poured, also about 10 minutes.
- Pour into a 9×9 pan, or divide into small cups.
- Let it cool for 20 minutes in the fridge.
Final Construction
- Spread the ashta/qishta on top of the semolina pudding and sprinkle with chopped pistachios.
- Place into the fridge and let it cool and set for 3-4 hours.
- Serve with qater (simple syrup)