Lebanese Nights Dessert Recipe – Lebanese Special
Lebanese Nights dessert, also known as Layali Lubnan, is a delightfully creamy semolina pudding infused with fragrant rose and orange blossom water, layered with cloud-like ashta cream, and finished with chopped pistachios and a sweet scented syrup. This elegant no-bake chilled dessert is both effortless to make and perfect for entertaining or any special occasion.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Lebanese Hummus Ingredients:
- 6 cups whole milk
- 1 cup coarse semolina
- ½ cup sugar
- 3 tbsp orange blossom water
- 3 cups heavy whipping cream, very well chilled
- ¾ cup confectioner’s sugar
- 1 tsp vanilla extract
- 1 can fresh cream
- 2 cups ground pistachios, processed (not too fine, slightly coarse)
- Dry rose petals for garnishing (optional)
For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 tbsp rose water
- 1 tbsp orange blossom water
- 1 tsp lemon juice
How to Make Lebanese Hummus
In a pot over medium heat, combine all the base ingredients and bring them to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low and continue stirring constantly until the mixture thickens, about 10-15 minutes.
Remove from heat and transfer to a 9×13-inch Pyrex bowl. Cover with plastic wrap and allow it to cool at room temperature for 20 minutes. Then, refrigerate for an additional 45 minutes until well chilled..
While the base is cooling, chill the heavy whipping cream in the freezer for 10 minutes. Remove and whip the cream until it begins to firm up, gradually adding sugar until stiff peaks form. Cover and refrigerate until ready to use.
Once the base is chilled, remove the plastic wrap and spread the fresh cream over the top. Spread it evenly in sections for easier application.
Generously sprinkle the whipped cream with the processed pistachios, covering the entire surface. Refrigerate the dessert overnight or for at least 6 hours to set.
For the syrup, combine sugar and water in a saucepan over medium heat. Bring to a boil and let it simmer for 7 minutes. Add lemon juice and boil for an additional 1-2 minutes. Remove from heat and stir in rose water and orange blossom water. Allow to cool at room temperature until ready to serve with the dessert.
Recipe Note:
Pudding Texture: Gently whisk semolina into warm milk and sugar until fully thickened into a custard-like layer.
Flavor Infusion: Add a touch of rose water or orange blossom water at the end of cooking for a fragrant finish.
Layering Order: After the semolina base has cooled, spread ashta (clotted cream) evenly, then top with whipped cream if desired before garnishing.
Syrup Finish: Drizzle fragrant syrup over each serving just before serving for sweetness and shine.
Make-Ahead Benefit: This dessert improves with time—prepare ahead, chill for a few hours, and flavors deepen beautifully.
