Luscious Ramadan treat made vegan: Layali Lubnan. It’s a popular Arabic dessert made of semolina pudding. Layers of creamy vegan Ashta topped with crushed pistachios.
Video Tutorial
Watch the step-by-step video recipe for vegan Layali Lubnan here:
LAYALI LUBNAN RECIPE
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Layali Lubnan (Semolina Pudding)
Course: DessertsCuisine: Arab, Middle Eastern, RamadanDifficulty: Easy16
servings15
minutes30
minutes45
minutesLuscious Ramadan treat made vegan: Layali Lubnan. It’s a popular Arabic dessert made of semolina pudding. Layers of creamy vegan Ashta topped with crushed pistachios.
Ingredients
- For the Pudding:
1 cup fine semolina
4 cups plant milk (oat milk)
2 tbsp sugar
2 tsp rose water
- For the Ashta Cream (check notes for alternative):
1 cup vegan whipping cream
1/2 cup plant milk (oat milk)
1 tbsp all-purpose flour
2 tbsp cornstarch
2 tbsp sugar
- For the Simple Syrup (Atterr):
1 1/2 cups sugar
1 cup water
1 tsp of lemon juice
1/2 tsp rose water
- Toppings:
3/4 cup crushed pistachios
Rose petals to decorate, optional
Directions
- Make the Ashta. Whisk together the ingredients (except rose water) in a saucepan until there are no lumps. Turn the heat to medium-high and continue whisking until thickened – about 5 minutes. It should be creamy and pourable. Remove from heat and stir in the rose water. Empty into a bowl and cover to cool down. Chill in the fridge until ready to use.
- Make the Semolina Pudding. Whisk together the ingredients (except rose water) in a saucepan over medium-high heat – stirring frequently – for about 10 minutes. Remove from heat and stir in the rose water. Pour into a 9 x 11 pan. Spread evenly and tap a few times. Chill in the fridge for at least 3 hours to firm up.
- Pour the Ashta cream over the pudding and spread evenly. Sprinkle the crushed pistachios. Return to the fridge for at least 3 hours to overnight.
- Make the Simple Syrup. Mix the sugar and water in a saucepan. Bring to boil over high heat. Turn down heat to low, add the lemon juice, and continue simmering for 10 to 15 minutes, whisking frequently, until slightly thickened. Remove from heat and stir in the rose water. Empty into a bowl and allow to cool down completely. Chill until ready to use.
- Once ready to serve, cut into 16 squares, and pour the simple syrup over each piece you want to serve. Note: do not pour the syrup over the unused pieces as it will soften the texture if not served immediately.
Notes
- Ashta alternative method: Mix 2 cups of oat milk with 300 grams of soft tofu in a blender. Empty into a saucepan and whisk in 6 tbsp of cornstarch and 6 tbsp of sugar. Bring to boil over high heat, then turn the heat to low. Add the rosewater and continue simmering until thickened (about 15 minutes). Remove from heat, empty into a bowl, and allow to cool down completely. Chill in the fridge to firm up (at least 2 hours).
Which plant milk do you use? Oat?
Hi Zeina. Yes, oat milk is my go-to choice of plant milk for making creamy desserts. Hope it turns out well for you!
Should there be rose water in both semolina and cream?? Thanks
Hi Dee. Yeah the rosewater adds a floral hint to both parts. If you feel it would be too strong, you can omit it from the semolina mixture. Enjoy!
Ok! I’ll try it 😁 thank you!