Lebanese Nights Dessert (Layali Lubnan) Recipe

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This amazing and aromatic dessert called Lebanese nights/layali Lubnan (ليالي لبنان). This delicious cake is made from a rich semolina pudding, topped with a layer of cream, sprinkled with chopped pistachios and drizzled with a syrup. This Lebanese dessert is really easy to make, it’s smell amazing and looks pretty special. If you are looking for an easy dessert for hot summer days or maybe for Ramadan, this dessert is definitely for you.

Printable recipe: https://www.thecookingfoodie.com/

More middle eastern dessert recipes:
Knafeh: https://www.youtube.com/watch?v=3EF_R7__xu4
Baklava: https://www.youtube.com/watch?v=ewjl_ZJ8onk
Basbousa: https://www.youtube.com/watch?v=ofsP5XlsxqI

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For the syrup:
2/3 cup (133g) Sugar
2/3 cup (160ml) Water
1 teaspoon Rose water/orange blossom
1 tablespoon Lemon juice
For the custard:
3/4 cup (135g) Semolina
1/2 cup (100g) Sugar
1 liter (4 cups) Milk
2 teaspoons Rose water/orange blossom
1 teaspoon Vanilla extract
1/4 teaspoon Salt
2/3 cup (160ml) Milk
1½ cup (360ml) Heavy cream
3½ tablespoons (26g) Cornstarch
2 tablespoons (25g) Sugar
For decoration:
Pistachios (toasted)

1. Make the custard: in a pot combined all custard ingredient except vanilla extract. Place over medium heat and bring to a boil, stirring occasionally. Reduce the heat to low and keep cooking, stirring occasionally until the mixture thickens. About 10 minutes.
2. Turn the heat off, add vanilla extract and stir. Pour the batter into a greased 9X13-inch (22*32cm) pan. Allow to cool while making the cream.
3. Make the cream layer: in a small bowl whisk milk and cornstrach until no lumps. Set aside. In a small saucepan place heavy cream, sugar and bring to a boil. Reduce to medium-low heat, pour in milk mixture and stir until thickens. Pour over the semolina layer and spread evenly. Let cool to room temperature, cover and then refrigerate for at least 4 hours.
4. For the syrup: in a small saucepan bring to a boil sugar, water, lemon juice and rose water/ orange blossom. Let boil for 5-7 minutes. Remove from heat and set aside until ready to serve.
5. Sprinkle chopped pistachios and sprinkle on top of the cake.
6. When ready to serve, cut to squares or personal portions and drizzle with syrup.

• Traditional the cream layer of this dessert made with canned thick cream (that’s what if find in most recipes), I know it’s not a very common ingredient in many countries so I canes the recipe a bit to make it easier.
• To add a bit of sourness to the cream layer I would recommend to add ½ cup of cream cheese.
• Keep in the fridge, covered up to 5 days.
• Instead of 9X5” pan you can use 11” round cake pan (28cm).

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The Cooking Foodie says:

This recipe is dedicated to our Lebanese friends who have experienced a terrible tragedy.

Christina_loves_wax says:

Do you prefer orange blossom water or rose water in this? What’s traditionally used?

القبول و الرضا says:

Fine or coarse semolina?

Swati's Recipe says:

Good recipe.

Food & Travel Addict says:

Looks delicious 😋 check also how to prepare the Lebanese famous Kenefe

Dortmund 44 says:

that was very good. I also added almonds

junaid yousuf says:

I feel tht u missed 1 ingredient showing on YouTube,bcoz if u boil milk until thick it reduces n even Becom khoya not tht u show us on YouTube 😊,,may b agar agar Pwd or gelatin

bmarchi1 says:

Finally I have done the recipe it's very delicious thank you , I have added Mastic to the recipe it was very delicious.

saima khan says:

i like the muzic

Ferdushi’s Blog Uk says:

Excellent dessert recipe
thanks for sharing 😍👍

Neba S. says:

🤗👍👍Delish 😀

Nimitha Shahir says:

Heavy cream means whipping cream or fresh cream

Stephy R says:

#PrayForLebanon 🇱🇧❤️🙏🏻

Bobbie Matteson says:

Where do you get the rose water?

Khadijah Moustafa says:

Our hearts and prayers for everyone suffering around the world . Lebanon❤

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