This Layali Lubnan is a dessert that always makes our table feel a little more festive. I first learned to make it during a small family gathering when a cousin brought a tray and everyone kept coming back for another slice. The pudding’s custardy semolina base is substantial but delicate, while the ashta layer — a lightly thickened cream — adds silkiness. Topped with fragrant orange blossom syrup and crunchy pistachios, each bite balances creamy, floral, and nutty notes that linger pleasantly on the palate. I love serving it after a hearty meal because it feels indulgent without being unbearably sweet. I discovered this combination after experimenting with pantry staples on a slow afternoon; swapping store-bought clotted cream for a simple homemade ashta made the flavors pop. The texture is where this dish shines: the semolina layer sets firm enough to slice yet remains tender, and the ashta sits like a cloud on top. The syrup is non-negotiable — it wakes up the entire dessert and brings sweetness that otherwise isn’t present. If you enjoy Middle Eastern desserts with floral aromatics and contrasting textures, this will quickly become a regular for dinner parties and holiday spreads.

Ingredients

• Fine semolina: Use 1 cup of fine semolina for a tender base without the gritty texture. Look for "fine" on the package or labeled "rava"; coarse semolina will give a heavier mouthfeel.
• Milk: The pudding layer calls for 5 cups of whole milk to ensure richness and proper set. For a lighter version, substitute part skim milk but expect a slightly less creamy texture.
• Sugar: 2 tablespoons in the semolina layer keeps the base mildly sweet; the final sweetness comes from the syrup so keep the pudding itself restrained.
• Ground mastic (optional): 1/4 teaspoon provides a subtle resinous note — grind it into sugar first to distribute it evenly. Not mandatory but recommended for authenticity.
• Orange blossom water (optional): 1 teaspoon brings that classic floral aroma; add at the end to preserve brightness.
• Ashta topping: 1/2 cup milk, 1 cup heavy whipping cream, 1 tablespoon all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons sugar — combined to create a thick, silky cream that sits on top.
• Pistachios: 3/4 cup crushed pistachios for crunch and color — use roasted unsalted pistachios and crush roughly for texture contrast.
• Simple syrup: 2 cups sugar to 1 cup water, simmered to slightly thicken and flavored with 1 teaspoon orange blossom water; this syrup is essential to sweeten and perfume the dessert.

Instructions

Make the ashta: Combine 1/2 cup milk, 1 cup heavy cream, 1 tablespoon flour, 2 tablespoons cornstarch, and 2 tablespoons sugar in a medium saucepan. Whisk thoroughly while cold to remove lumps. Place over medium-high heat and whisk constantly; within about 4–6 minutes it will become thick and glossy but still pourable. Remove from heat, stir in a small drizzle of orange blossom water if you like, then transfer to a bowl and press plastic wrap directly on the surface to prevent a skin from forming. Let cool while you prepare the base. Prepare the semolina base: In a separate pot, combine 1 cup fine semolina, 5 cups milk, 2 tablespoons sugar, and 1/4 teaspoon ground mastic (if using). Start on medium heat and stir continuously; semolina absorbs liquid and thickens in about 8–12 minutes. You’re aiming for a thick but pourable custard — it should coat the back of a spoon. Turn off the heat and stir in 1 teaspoon orange blossom water last so the aroma remains fresh. Assemble the layers: Pour the semolina mixture into a greased 9 by 11-inch pan and smooth the surface; allow it to rest for 8–10 minutes so it begins to set. Carefully spread the cooled ashta in an even layer over the semolina. Sprinkle the crushed pistachios all over the top for color and crunch. Make the simple syrup: While the assembled dessert chills, make the syrup by combining 2 cups sugar and 1 cup water in a small saucepan. Bring to a simmer and allow it to reduce slightly for 5–10 minutes; it should be pourable but a touch syrupy. Remove from heat and stir in 1 teaspoon orange blossom water. Cool briefly — serve warm or at room temperature. Chill and serve: Cover the pan loosely and refrigerate for at least 2 hours so the layers firm up. Serve chilled in slices; drizzle each portion with the syrup to taste. Leftovers will keep covered in the fridge for several days.

Storage Tips

Store slices in an airtight container in the refrigerator for up to 3–4 days. Because the topping includes crushed pistachios, I recommend storing the nuts separately in a small airtight jar if you want them to remain crisp; add them just before serving. If you plan to freeze portions, wrap individual slices tightly in plastic wrap and foil and freeze for up to 1 month — note that the texture of the ashta may change slightly after thawing, so thaw overnight in the fridge and give it a gentle stir before serving. Reheat gently at room temperature or serve cold; never boil the syrup after refrigeration, just warm briefly if desired.

Ingredient Substitutions

If you can’t find fine semolina, use medium semolina but expect a slightly grainier texture; pulse it briefly in a spice grinder for a finer crumb. For a lactose-free version, substitute the whole milk and heavy cream with unsweetened plant-based milks — full-fat coconut milk works best for richness, though it will alter the flavor. If you avoid gluten, replace semolina with a gluten-free coarse rice flour blend, but you’ll need to experiment with liquid ratios because absorption differs. Ground mastic and orange blossom water are optional but contribute authentic aroma — you can omit them if necessary without ruining the dessert.

Serving Suggestions

Serve slices chilled with a side of syrup for guests to drizzle. Garnish with extra pistachio, a few edible rose petals for an elegant touch, or a light dusting of finely ground pistachio powder. Pair with strong coffee or mint tea to cut through the richness. For a more decadent presentation, add a spoonful of thick Greek yogurt or labneh on the side and a drizzle of honey. This dessert works well for festive dinners, potlucks, and as a refined finish to a Mediterranean-inspired meal.

Cultural Background

Layali Lubnan, literally “Nights of Lebanon,” is a beloved Lebanese dessert served at celebrations and family gatherings. The concept of layering a semolina base with clotted cream (ashta) and syruped nuts connects to a wider tradition of Middle Eastern milk-based sweets where texture contrasts — set base, silky cream, crunchy nuts — are central. Variations appear across the Levant, each household adding its nuance: some add rose water instead of orange blossom, others sprinkle sandalwood or use store-bought ashta. Sharing this dish is as much about hospitality as it is about flavor.

Seasonal Adaptations

In spring and summer use extra citrus- or floral-forward syrups (more orange blossom or a touch of rose water) for a lighter, brighter profile. For colder months, add warm spices — a pinch of cinnamon or cardamom in the syrup — and top with toasted slivered almonds for a cozy twist. You can also layer with thin slices of poached pear or preserve in autumn, which pairs brilliantly with the pudding’s creamy base.

Meal Prep Tips

To streamline, make the ashta and syrup a day ahead; keep the syrup refrigerated in a sealed jar and warm gently before serving. Prepare the semolina base immediately before assembling so it’s still warm when you add the ashta; this helps the layers bind slightly and slice more cleanly. Use a bench scraper dipped in hot water and wiped dry to cut neat slices. For transport to gatherings, chill until fully set, then cover securely with foil and a rigid container to prevent jostling.

There’s a joy to seeing this dessert come together: simple pantry ingredients transformed into something celebratory. Encourage guests to drizzle syrup to taste — that moment of serving is part of the pleasure. Whether you’re entertaining or treating yourself, Layali Lubnan offers a comforting, elegant finish to any meal.