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Layali Lubnan (Semolina Pudding)


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.

Vegan Layali Lubnan. Semolina pudding called Lebanese Nights.
Vegan Layali Lubnan

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)

Recipe by Waseem HijaziCourse: DessertsCuisine: Arab, Middle Eastern, RamadanDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

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.

Ingredients

  • For the Pudding:
  • 1 cup fine semolina

  • 5 cups plant milk (oat milk)

  • 2 tbsp sugar

  • 2 tsp rose water

  • For the Ashta Cream:
  • 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):
  • 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 30 minutes to firm up.
  • Pour the Ashta cream over the pudding and spread evenly. Sprinkle the crushed pistachios. Return to the fridge for at least 4 hours to overnight.
  • Make the Simple Syrup. Mix the sugar and water in a saucepan over medium heat for 10 to 15 minutes, whisking frequently, until slightly thickened. Remove from heat and stir in the rose water and lemon juice. 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.
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Zeina
Zeina

Which plant milk do you use? Oat?

Dee
Dee

Should there be rose water in both semolina and cream?? Thanks

Dee
Dee
Reply to  Waseem Hijazi

Ok! I’ll try it 😁 thank you!