Layali Lubnan (Lebanese Nights) with Syrup

Ingredients

• 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

1. Place the semolina, milk, cornstarch, rose water, orange blossom water, mastic, vanilla, water, and sugar in a pot over the heat
2. Cook over low heat, stirring constantly, until it becomes thick
3. When it thickens, transfer it to a serving dish and let it cool
4. Spread clotted cream (qimeer) evenly on the surface
5. Garnish Layali Lebanon with pistachios, almonds, or cashews — use whatever nuts you prefer or have on hand
6. Chill Layali Lebanon in the refrigerator before serving
7. Serve it with syrup or honey
8. In a pot over the heat, put 3 cups sugar, 2 cups water, and 1 tablespoon lemon juice; simmer gently while stirring
9. When the syrup thickens slightly after a few minutes of boiling, remove it from the heat
10. Use the syrup once it has cooled
11. Fatima Zahoui Ghamloush
12. For more delicious desserts, here is the link: Al-Muhallaya
13. To make Qashtalia dessert, here is the link: Qashtalia