Layali Lubnan, which translates to “Lebanese Nights,” is a beloved Middle Eastern dessert made with a creamy semolina pudding base, a smooth layer of ashta, and a generous topping of crushed pistachios. Finished with a drizzle of fragrant simple syrup, this chilled dessert is light, elegant, and perfect for gatherings, Ramadan, or any special occasion.

Why You’ll Love This Recipe

Layali Lubnan is wonderfully simple to prepare and requires no baking. The pudding layer comes together quickly on the stovetop, and the ashta topping adds a rich, creamy contrast. The dessert itself is only lightly sweetened, allowing you to control the sweetness by adjusting the amount of syrup you drizzle on top.

It’s also a great make-ahead dessert. Once assembled, it chills beautifully in the refrigerator and can be enjoyed over several days. The subtle floral aroma of orange blossom water gives it a distinctive Middle Eastern flavor, while the pistachios add texture and color.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Semolina Pudding Layer
1 cup fine semolina
5 cups whole milk
2 tablespoons granulated sugar
1/4 teaspoon ground mastic (optional but recommended)
1 teaspoon orange blossom water (optional)

Ashta Topping
1/2 cup whole milk
1 cup heavy whipping cream
1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar

Topping
3/4 cup crushed pistachios

Simple Syrup
2 cups granulated sugar
1 cup water
1 teaspoon orange blossom water (adjust to taste)

Directions

1. Prepare the ashta layer first. In a medium saucepan, add the milk, heavy whipping cream, flour, cornstarch, and sugar. Whisk together thoroughly while the mixture is still cold to prevent lumps.
2. Place the saucepan over medium-high heat and continue whisking constantly. Cook for about 5 minutes, or until the mixture thickens to a creamy, pourable consistency. If desired, add a light drizzle of orange blossom water and stir to combine.
3. Remove from heat and transfer the ashta to a bowl. Cover directly with plastic wrap, pressing it onto the surface to prevent a skin from forming. Set aside to cool while preparing the semolina layer.
4. In a separate large saucepan, combine the fine semolina, milk, sugar, and ground mastic (if using). Place over medium-high heat and stir continuously.
5. Cook for about 10 minutes, or until the mixture thickens but remains smooth and pourable. Stir in the orange blossom water at the end of cooking.
6. Pour the semolina pudding into a 9 x 11-inch baking dish. Spread evenly using a spatula. Allow it to cool for about 10 minutes.
7. Once slightly set, spread the cooled ashta evenly over the semolina layer.
8. Sprinkle the crushed pistachios evenly across the top.
9. Cover the dish and refrigerate for at least 2 hours, or until fully chilled and set.
10. While the dessert chills, prepare the simple syrup. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat and cook for 5 to 10 minutes, until slightly thickened. Remove from heat and stir in the orange blossom water. Allow to cool completely.
11. When ready to serve, drizzle the simple syrup over the entire dessert or over individual slices according to preference.

Servings and timing

Servings: 12 slices

Prep time: 20 minutes
Cook time: 15–20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes

Variations

For a richer flavor, you can substitute part of the milk in the semolina layer with half-and-half.

If you prefer a stronger floral note, increase the orange blossom water slightly, adding it gradually and tasting as you go.

Rose water can be used instead of orange blossom water for a different aromatic profile.

For extra texture, add a thin layer of finely shredded coconut between the semolina and ashta layers.

You can also decorate the top with whole pistachios arranged in patterns for a more festive presentation.

Storage/Reheating

Store Layali Lubnan in an airtight container in the refrigerator for up to 4 days. Keep the simple syrup stored separately in a sealed jar in the refrigerator for up to 2 months.

This dessert is meant to be enjoyed chilled and should not be reheated. Always drizzle the syrup just before serving to maintain the best texture.

FAQs

Can I make Layali Lubnan ahead of time?

Yes, this dessert is ideal for making ahead. Prepare it a day in advance and store it covered in the refrigerator until ready to serve.

Is orange blossom water necessary?

No, it is optional. However, it adds a traditional floral aroma that enhances the overall flavor.

What is mastic, and can I skip it?

Mastic is a resin that adds a subtle, distinctive flavor. It is optional but recommended. You can omit it if unavailable.

Can I use coarse semolina?

Fine semolina is best for a smooth texture. Coarse semolina may result in a grainier pudding.

How sweet is this dessert?

The pudding itself is lightly sweetened. Most of the sweetness comes from the simple syrup, which you can adjust to your taste.

Can I freeze Layali Lubnan?

Freezing is not recommended, as the texture of the pudding and ashta may change once thawed.

How do I prevent lumps in the ashta?

Whisk all ingredients together before applying heat and continue whisking constantly while cooking.

Can I use store-bought ashta?

Yes, if available, store-bought ashta can be used as a shortcut.

What size pan should I use?

A 9 x 11-inch baking dish works best for even layering and proper thickness.

How do I serve Layali Lubnan?

Cut into squares or rectangles and drizzle with simple syrup just before serving. Garnish with extra pistachios if desired.

Conclusion

Layali Lubnan is a timeless Middle Eastern dessert that combines creamy textures, delicate floral notes, and a satisfying crunch from pistachios. With its simple preparation and make-ahead convenience, it is perfect for family gatherings, special occasions, or whenever you crave a light yet indulgent treat. Once you try it, this elegant semolina pudding is sure to become a favorite in your dessert rotation.

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