Lebanese Nights - 'Layali Libnan'

The dessert "Lebanese Nights" or "Layali Libnan" is a refined delicacy, rich in flavors and textures, appreciated throughout the Arab world. This semolina dessert with cream and sugar syrup blends tradition with elegance, making it a perfect choice for any special occasion or simply to add a touch of magic to everyday evenings. Its preparation is simple, and the final result is sure to delight both family and friends.

Total preparation time: 6 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 15 minutes
Number of servings: 8

Ingredients

For the semolina pudding:
- 8 cups of milk (approximately 1.88 liters)
- 1½ cups of semolina (approximately 225 g)
- 1 teaspoon of mastic granules (ground)
- 8 tablespoons of sugar
- 3 tablespoons of rose water
- 3 tablespoons of orange blossom water

For the cream:
- 2 cups of cream (approximately 480 ml)
- 1 tablespoon of powdered sugar
- 1 packet of vanilla sugar

For the sugar syrup:
- 1 cup of brown sugar (or granulated sugar)
- ¾ cup of water
- 1 teaspoon of lemon juice
- 1 tablespoon of orange blossom water

For decoration:
- 1 cup of crushed pistachios
- 1 cup of crushed walnuts
- 1 cup of crushed almonds
- Fresh mint leaves
- Candied cherries

Preparation

1. Semolina pudding
Start by mixing the semolina, sugar, and milk in a large pot, using a whisk to avoid lumps. Place the pot on the stove over medium heat, stirring constantly. This step is crucial, as you want a smooth and creamy pudding without lumps.

When the mixture starts to boil, reduce the heat to low and add the ground mastic granules. Continue to stir constantly, allowing the pudding to boil and thicken for about 5 minutes. When it becomes a dense and homogeneous mixture, remove the pot from the heat. Add the rose water and orange blossom water, mixing well to blend the flavors.

Pour the pudding into a heat-resistant glass dish, leaving about 2 cm of space for the cream layer. Allow the pudding to cool at room temperature for about 30 minutes.

2. Cream
In a bowl, place the cream and set it in another bowl filled with ice. Whip the cream on low speed until it becomes frothy. Add the powdered sugar and vanilla sugar, continuing to whip until the cream reaches an airy consistency.

Pour the cream over the fully cooled semolina pudding.

3. Sugar syrup
In a stainless steel pot, mix the water with the sugar. Place the pot on the stove over medium heat. When the mixture starts to boil, add the lemon juice. Reduce the heat, cover the pot, and let it simmer for 15 minutes, until the syrup thickens.

Once the syrup is ready, add the orange blossom water and let it cool completely. You can store the syrup in the refrigerator for up to a month, ideal for use in other desserts or drinks.

4. Assembly and decoration
Once the pudding and cream have cooled, portion the dessert into individual plates or bowls. Pour the sugar syrup over each serving according to your preference. Decorate with crushed pistachios, walnuts, and almonds, and for an extra touch of freshness, add green mint leaves and candied cherries.

For an even more intense flavor, you can add a few drops of rose water or orange blossom water on top before serving.

Practical tips
- Mastic: Mastic granules can be hard to find, but they add a unique flavor. If you don't have them, you can omit this ingredient, but I recommend trying to include it for authenticity.
- Cooling: The dessert should cool for at least 5 hours in the refrigerator before serving, but for best results, leave it overnight. This allows the flavors to develop and blend perfectly.
- Egg variant: In some recipes, 2 beaten eggs are added to the semolina pudding after it has been removed from the heat. This adds richness to the dessert. Personally, I prefer the eggless version to keep the recipe lighter.
- Storage: The pudding can be stored in the refrigerator for 5 days. The sugar syrup can be used to sweeten other desserts or drinks, such as lemonade or tea.

Nutritional information
This dessert is a good source of calcium (due to the milk) and healthy fats (from the cream and nuts). The sugar content can be adjusted according to personal preferences. One serving (approximately 150 g) has about 350-400 calories, depending on the exact ingredients used.

Serving suggestions
The "Lebanese Nights" dessert pairs perfectly with mint tea or aromatic Arabic coffee. It can also be served after a hearty meal, having a refreshing effect due to the floral flavors.

In conclusion, "Lebanese Nights" is a dessert that not only delights the taste buds but also brings a touch of elegance and tradition to your table. Whether you prepare it for a special occasion or to indulge yourself, this dessert will surely leave an unforgettable memory. Enjoy!

 Ingredients: Lebanese Nights Dessert or Layali Libnan is very popular in the Arab world and is characterized by its unique aroma resulting from the combination of mastic, rose water, orange blossom water, and pistachio. Many Arabic desserts have semolina flour as a main ingredient. The base consists of two distinct layers: semolina pudding and cream flavored with vanilla. And of course, sugar syrup is essential. It is a very simple dessert to prepare. We need: Semolina pudding - 8 cups of milk (1 cup is 235 ml) - 1.5 cups of semolina (Arabic: smid) - 1 teaspoon of mastic granules - 8 tablespoons of sugar - 3 tablespoons of rose water - 3 tablespoons of orange blossom water. Cream - 2 cups of cream (Arabic: ghesta) - 1 tablespoon of powdered sugar - 1 packet of vanilla sugar. Sugar syrup (Arabic: attar) - 1 cup of brown sugar (or granulated sugar) - 3/4 cup of water - 1 teaspoon of lemon juice - 1 tablespoon of orange blossom water. For decoration - 1 cup of crushed pistachios - 1 cup of crushed walnuts - 1 cup of crushed almonds - fresh mint leaves.