Lebanese Semolina pudding (Layali Lebnan)

A silky smooth semolina based dessert that melts in your mouth. It’s a very simple dessert, light, and aromatic. This dessert coming from Lebanon, literally called the Lebanese nights. It’s a light breeze after dinner, or literally any time in the day!

Today is the 2nd day of Ramadan , and it’s really different this year with the quarantine of corona virus. Usually in Ramadan , we gather much more than regular days, with the immediate family or the extended ones, cousins, uncles and aunts, and also friends! This year is very quite with very limited visits, which I intend to  do and visit my sister with caution! This recipe is my sister favorite, and it reminds me of her a lot, it’s been more than month that I didn’t see her! And my dad too.

Many families make this dessert back home, and they make different versions, and of course , every family claim theirs it’s the best one! This is one of my oldest recipes here on the blog. It was kind of hidden, but still accessible, and it has quite good traffic. However, the ratio was a bit off balance in the recipe, and it has well awful photo.. so it really needed a makeover.

So I’ve made it again, to make it right, and give it it’s justice! It’s a very light dessert and very popular here in the Levant area. We  used to make a lot and serve it in the gatherings. It’s so easy to make, light, cold, and fit in any gathering, and can feed a crowd easily!

Scented with rose water or orange blossom water, this Lebanese semolina pudding is very aromatic and special. you can get them from any ethnic store, or specialty healthy store or online here & here The best of course are the natural made one , so choose carefully. The links above for the best brands You can use them for most Arabic desserts, also you can use them in western desserts, like cake or even meringue kisses! And even in cooking!

I topped the pudding with fresh cream , also called table cream. If you living in the states or European countries, look for Nestle canned ones.  I also, put the method of making your own cream, it would tastes really good, but will not hold like the ready made one.

If you are fan of milk, this recipe is definitely for you! Because its’ all bout milk. So whole fat fresh milk is the best. However, if you want to make it vegan , you need to choose you non- dairy milk wisely, since the flavor is about milk. Almond milk, will fit perfectly with orange blossom water, and would be my first choice, however, it low in fat content, and you may need to add more semolina so the pudding can hold up. Followed by cashew (fatty milk), then rice milk. Stay away from oats, soy and coconut,  while they have good fat content, and similar to cow’s milk , they will affect the taste. Unless, you want to taste like coconut/soya which is something I would really do (in case of coconut), but you will skip the orange blossom water, because the combo is not very pleasant.

I made it with no sugar, so it’s much healthier dessert, and I topped it with pure honey.  You can use your natural unrefined one.

This dessert is made with semolina, it’s a drum wheat,, and it’s essential for the texture and taste. Corn meal or polenta is very similar, however, it will be a complete new dessert, so I’m afraid its not very suitable for gluten intolerant friends.

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I’ve started a series “Arabic cuisine” featuring my traditional food. Today the dish is Lebanese Semolina pudding (Layali lebnan)

I don’t remember when its the first time I had layali Lebanan (Lebanese semolina pudding), but it’s long time ago. It was one of my favorites desserts at some time. My sister loves its so much, that’s she doesn’t mind making it for herself alone, and eat the whole thing (not at one time for sure). 

Don’t I make puddings too much? I love them more when they are healthy, and I don’t feel guilty about eating them.

A lot of families make this pudding on occasions,and gatherings. Since it’s an easy make-ahead dessert, and can feed a crowd with little cost, and effort. And if you want it to be more fancy, add crushed pistachio, pine nuts, or other nuts. (Unfortunately, I’m out of pistachio right now.)

When I was browsing the internet, looking for different ways to this pudding, I found so may versions. I’m offering you today the very basic one, that it’s good on its own without so much changes.

Semolina

This semolina pudding is much different from the one I posted before. This is with milk and cream only, and with much less sugar.

This can be completely eaten on breakfast, afternoon, or evening. It’s high in protein, and fiber, B Vitamins, minerals, and very low in sugar.

Usually, people make a thick sugar syrup to serve with this pudding, but I used honey to give it a flavor rather than only sweetness, and less work of course!

There are so many talented Arab food bloggers that posted Lebanese Nights before, I love how Yasmeen , made this beautiful one , she has so many great recipes too!

Now let’s get to the recipe!

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Rose water

Yield: 6 pieces

Milk Semolina pudding (Layali lebnan)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Ingredients

• Half cup fine semolina 100g
• 2 cups of milk, 480g
• 1 tsp rose water, optional
• Table cream 250 ml or make your own:
• Fresh cream:
• 1 cup powdered milk
• 1 cup and half water
• 1 and half Tb corn starch
• 1 tsp sugar, optional
• 1 tsp rose water, optional
• Honey for garnish and/or crushed pistachio, edible rose buds.

Instructions

1. Add milk and semolina to a medium pot.
2. put it on the stove on medium heat, and keep stirring until it comes to soft boil and becomes thick needs around 15 minutes.
3. Pour it into the desired plate like pyrex or small cups, and put it in the refrigerator for couple of hours.
4. Cover it with table cream, and sprinkle pistachio over it.
5. Best eaten after refrigerating overnight or 24 hrs
6. If you don't have table cream, in a small pot add corn starch, dried milk, ,water, sugar (optional), and rose water.
7. Keep stirring the mixture until it thickens. needs almost 10 minutes
8. Leave it until its completely cold, then spread all over the semolina pudding.
9. Now garnish with crushed pistachio, or other nuts, and add a drizzle of honey.
10. you can keep it in the fridge up to 1 week. Unfortunately , you can't freeze it.

Notes

You can add canned cream for the second layer, you can find it in middle eastern stores, or check the Latin aisle, you will find the brand Nestle

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Have you ever tried this semolina pudding? Would you give it a try? If you make it, you can tag me on Instagram @Nutrizonia, or use the #Nutrizonia