Desserts
ChefSalam Shaeito
Layali Lubnan — The Authentic Way
A clear, delicious two-layer Layali Lubnan. Garnished with pistachios or grated coconut. Serve with syrup or honey, as you prefer.
Layali Lubnan made the authentic way — a very popular dessert
Ingredients
Start here, then move straight into the method.
- 5 cups water
- 1 1/2 cups powdered milk
- 3/4 cup coarse semolina
- 1/4 cup fine semolina
- 3 tablespoons desiccated (grated) coconut (optional)
- 2 egg yolks
- A pinch of ground mastic mixed with a pinch of sugar
- 1 tablespoon orange blossom water and 1 tablespoon rose water
- 1/4 cup sugar
- 1 teaspoon vanilla
- Lemon zest
- 1 tablespoon butter
- Cooked cream (qishta)
- Milk (liquid)
- Cornstarch
- Ground mastic with a pinch of sugar
- Sugar to taste
- Orange blossom water
- Ready-made "qimar" cream to mix with the cooked cream — optional
- Syrup or honey for serving
Method
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- Mix the ingredients well while cold, except for the butter. Then place the mixture in a pot over medium heat, stirring occasionally until it thickens.
- Add the butter, stir, and remove the pot from the heat.
- Lightly grease the serving dish with a little oil, pour the mixture in, and spread it evenly.
- Prepare the cream: mix the cooked-cream ingredients cold, then cook over the heat until thickened. Add the orange blossom water at the end, stir, and remove from the heat.
- Spread this cream over the cooled base in the serving dish. You can substitute with ready-made qimar cream, or with curd ('qareesheh') mixed with ready-made qimar cream, or curd mixed with the cooked cream.
- Garnish the Layali Lubnan with pistachios or grated coconut and refrigerate until well chilled before serving.
- Serve the dessert with honey or sugar syrup (qatir/shira) as desired.
Recipe tags
DessertsLevantVegetarianGluten freeEgg free
Notes and serving ideas
- طريقة تحضير الكنافة المنزلية السهلة
