Monday, December 22, 2008


Layali Lubnan - Lebanese nights
8 cups of cold milk
1/2 cups semolina
2 eggs
2 tbsp rose water + orange blossom water
¼ tsp of ground mustikah gum(optional)
4 cups granulated sugar
2 1/4 cups water
1/4 teaspoon lemon juice

1 cup whipping cream
1 tbsp sugar
1/3 cup finely chopped pistachio nuts

Pour the milk into a large saucepan and bring to boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
Mix the eggs with the flavouring, Remove the pan from the heat and stir in the eggs and rose water, return the pot to the heat and stir so the eggs cooks and combined well with the rest of the ingredients. Pour the mixture into a 9x13 inch serving dish, or into individual cups. Allow the pudding to cool slightly, and then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
Heat 1/2 cup of the sugar, plus 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat, don’t stir , let the sugar dissolve and turns to light golden brown, immediately remove from the heat and stir in the rest of the water. Do not worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
To serve, whip the whipping cream with sugar until fluffy, chill before you use it. Spread a thin layer of whipped cream over the pudding sprinkle with chopped nuts. Cut into squares and serves with the caramel syrup poured over it.


Anonymous said...

I just love it and the recipe is very yummy and tasty , and i will do it again and again.....

its a keeper
Thank you very much
Nisrine.... canada

Arlette said...

thanks Nisrine,

I am glad you liked it...
Happy New Year

Anonymous said...

thank you ARLETTE for the recipe its definitely a delicious Lebanese sweet but i added my own touch slices of banana and peach under the whip cream and sprinkle a pistachio on top of it so i skip the syrup sugar.

Arlette said...

Hello there,
I am glad you like the recipe. Another way of serving it, is slicing sweet strawberries and building two rows of red borders on the top and bottom of the platter (using a rectangular dish)and then slice kiwi fruit and build a green cedar in the center representing the Lebanese Flag.

Arlette said...

Hello there,
I am sure with fresh fruits anything can be delicious, glad you enjoyed the recipe.

joumana said...

Yummy Arlette!
I was wondering which is the "authentic" version? Al-ajami in Beirut makes a straight muhalabiyeh. Your version looks super yummy but more like a cake almost. I will try it, it looks absolutely delicious!

Anonymous said...

Four cups of sugar?! I want pudding, not diabetes.

Arlette said...

Hello Joumana

Its a thick pudding and taste like a real pudding not a cake, try it and let me know...

For the amount of sugar in the recipe . The pudding doesn't have any sugar 4 cups of sugar are for the syrup which you cook separate and some got caramalized . Feel free to cut the amount of syrup you will not use it all any way.

Arlette said...

Hello Anonymous
the pudding doesnt have any sugar, 4 cups of sugar are for the syrup which you cook separately and part of it is caramalized. Feel free to cut the amount of sugar for the syrup


JouJou said...

I just happened across your site as I was looking for a good recipe for layali libnan and I used yours! I can't wait until its finished - thanks so much!

Arlette said...

Hello Joujou

Let me know how it turns, and if you have a photo to share as well
you can post it on your blog..