Desserts
Layali Lubnan (Lebanese Nights) with Syrup
Layali Lubnan with syrup or honey — a much-loved, two-layer dessert topped with nuts. Simple to prepare and always popular.
Layali Lubnan (Lebanese Nights) with syrup — a very tasty homemade recipe
Ingredients
Start here, then move straight into the method.
- 1/2 tsp ground mastic
- 1 tbsp rose water
- 1 tbsp orange blossom water
- 1 can ready-made cream (qaimar) or clotted cream
- 6 cups water
- 1 tbsp cornstarch
- 3 tbsp sugar
- 12 tbsp powdered milk
- 10 tbsp fine semolina
- pinch of vanilla
- pistachios for garnish
- or
- any nuts for garnish
- syrup (qatir/shira) for serving
- honey for serving, as desired
- For more delicious desserts see: Al-Mahlaya
- To make Qashtaliya, see: Qashtaliya
Method
Follow the cooking sequence without leaving the page.
- Place the semolina, milk, cornstarch, rose water, orange blossom water, mastic, vanilla, water, and sugar in a pot over the heat
- Cook over low heat, stirring constantly, until it becomes thick
- When it thickens, transfer it to a serving dish and let it cool
- Spread clotted cream (qimeer) evenly on the surface
- Garnish Layali Lebanon with pistachios, almonds, or cashews — use whatever nuts you prefer or have on hand
- Chill Layali Lebanon in the refrigerator before serving
- Serve it with syrup or honey
- In a pot over the heat, put 3 cups sugar, 2 cups water, and 1 tablespoon lemon juice; simmer gently while stirring
- When the syrup thickens slightly after a few minutes of boiling, remove it from the heat
- Use the syrup once it has cooled
- Fatima Zahoui Ghamloush
- For more delicious desserts, here is the link: Al-Muhallaya
- To make Qashtalia dessert, here is the link: Qashtalia
Recipe tags
DessertsLevantVegetarianEgg freeDessert
Notes and serving ideas
- Al-Mahlaya
- Qashtaliya
