Layali Lubnan

Known as “Lebanese Nights,” this sweet is made by layering white cream over semolina cooked in milk, then chilling it and serving it in portions. With flower-scented syrup and green pistachios alongside, one plate offers both the gentle flavor of milk and the texture of grain.

Cooking the Grains in Milk

Semolina and milk are heated while being stirred, and once the mixture thickens, it is poured into a shallow dish. When it has cooled and set, ashta is spread over it and pistachios are scattered on top. Just before eating, a syrup scented with orange blossom water or a similar flavoring is poured over it.

The semolina absorbs the liquid and softens, and once chilled, it becomes a base that can be cut into pieces. The cream on top is sometimes used as is, while in other examples it is made by cooking milk or cream with starch. In one version by Lebanese-born chef Amani Hazzaa Al Kraiem, whipped cream is spread over the chilled semolina and decorated with pistachios and rose petals. Serving the syrup separately lets each person adjust the sweetness.

In another method from Lebanese home cooking, vinegar is added to boiled milk, and the separated milk curds are strained, cooled, and combined with cream. This is spread over the semolina as ashta and decorated with fruit and nuts. Even the same white layer may be made either by curdling milk or by thickening with starch. Meanwhile, in one example on the recipe-sharing site Cookpad, the cream is cooked together with the semolina, poured into a dish, decorated with nuts, and chilled.

Chilled in Advance for Guests

In a recipe by Lebanese cookery writer Nadia Tomalieh, a little mastic is added to the milk and semolina, which is finished as a cold dessert. It can be made ahead of time and served in portions after a meal with guests. Although it uses the same semolina, its method of preparation differs from that of mafroukeh, in which baked grain is crumbled and pressed together.

Glossary