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. Layali Lubnan consists of a layer of semolina pudding, topped with clotted cream, and a layer of chopped pistachios.
Visually appealing, quick to make, and bursting with flavor, Layali Lubnan is a delightful, lighter dessert with a surprisingly rich taste. It’s especially beloved during Ramadan, providing a much-needed energy boost for those breaking their fast. Easy to prepare and perfect for serving a crowd, it’s a go-to treat for any gathering. After all, nothing brings the family together like a sweet, comforting layered pudding.
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!
Ingredients of Layali Lubnan
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).
How to Serve Layali Lubnan?
Layali Lubnan is usually served in a transparent glass type pan to showcase its beautiful layers. It’s definitely a sight for sore eyes, especially after a long day of fasting in Ramadan.
But, you can serve it in small glass 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.
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!
Satisfaction and Elegance in one Dessert

The Semolina Pudding Base
Some would find 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.
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
- Set aside the sweet syrup instead of pouring it on the dessert ahead of time. This way you can adjust the sweetness level according to their preference.
- 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.
- 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.
Other Middle Eastern Desserts to Try:
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Basbousa Bil Qishta (Semolina Cake With Cream)
How To Store Layali Lubnan
- Refrigeration Layali Lubnan should be stored in the refrigerator to maintain its texture and freshness. Place it in an airtight container to prevent it from absorbing any odors from the fridge. It will typically last 2-3 days in the refrigerator.
- Freezing: If you want to store Layali Lubnan for a longer period, you can freeze it. However, be aware that the texture of the whipped cream and semolina might change upon thawing. Cover the dessert with plastic wrap or store it in an airtight container.
- Ensure the container is tightly sealed to prevent freezer burn. It can be frozen for up to a month. When you’re ready to eat it, thaw it in the fridge for a few hours before serving.
Frequently Asked Questions
Although I advise you to use rose water because of its fresh fragrant smell, you can replace it orange blossom water, vanilla extract or powder if you prefer.
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.
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. Qishta is a clotted cream that is made with milk, corn starch, whipping cream, and fragrant water. You can use it 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!
You should store clotted cream in a sealed container for up to 2 weeks. Once, opened it can last for 4 days. You can also freeze clotted cream 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.
Yes, it is easy to make, but it does require attention to detail, especially when preparing the semolina pudding base. The key to success is to stir constantly to avoid lumps and to cook it until it reaches the right consistency.
Try the Sweetness of Lebanese Nights!

- No Bake Pistachio Cheesecake
- Taco Bell Crunchwrap Supreme
- How to Make Rotisserie-Style Chicken
- Hungarian Mushroom Soup
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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 juice
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)