Layali lubnan (Lebanese nights)


    This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons vanilla.

    9 people made this

    Serves: 15 

    • For the pudding
    • 1.9L cold milk
    • 250g fine semolina
    • 2 eggs
    • 3 tablespoons rose water or 2 teaspoons vanilla
    • For the syrup
    • 800g caster sugar
    • 525ml water
    • 1/4 teaspoon lemon juice
    • For the topping
    • 250ml whipping cream
    • 1 tablespoon caster sugar
    • 40g finely chopped pistachio nuts


    1. Pour the milk into a large saucepan and bring to the 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.
    2. Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 23x33cm serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with cling film directly on the top. Chill in the fridge, covered, for at least 5 hours or overnight.
    3. Heat 100g of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't 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.
    4. To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.

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    Reviews & ratings
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    Reviews in English (12)


    So good! It is well worth your time to make the rosewater yourself (i just put an oversized lid ontop of the boiling rose petals and let the steam condense and drip into a container) the pistachios(i used fresh and crushed myself) go very well with the real whipped cream. A very delicious light recipe that is worth all the work!  -  07 Apr 2007  (Review from Allrecipes US | Canada)


    so good me my kids and my husband loved it, the only thing i added is that i covered the bottom of the dish with cookies before pouring the mixture on top of it, it turned out so good.  -  24 Jul 2008  (Review from Allrecipes US | Canada)


    This is a great recipe. Kids love the creamy taste though I don't add the pistachios for them.  -  28 Feb 2002  (Review from Allrecipes US | Canada)