This Layali Lubnan has been a ritual in my kitchen for years — a dessert I turn to when I want something that feels celebratory yet comfortingly familiar. I first learned to make it from a friend whose grandmother insisted that the secret was in the silky ashta layer and a perfectly balanced orange blossom syrup. The result is a spoonful of soft, fragrant semolina pudding beneath a cloud of cream-like ashta with a bright, nutty crunch from pistachios. It tastes floral, milky, and mildly sweet; the syrup provides the finishing lift so every bite is both luscious and refreshing. I love serving this when guests arrive unexpectedly because most of the work is hands-on and short; the pudding chills and comes together on its own. Texturally, the base is dense but pourable, giving way to a lighter, almost custard-like ashta that melts on the tongue. The pistachios add contrast and aroma. Every time I make this the house fills with warm, citrus-tinged steam from the syrup and orange blossom, and people always ask for seconds. It’s a dessert that makes occasions feel a little more special without needing complicated plating or exotic tools.

Ingredients

• Fine Semolina (1 cup): Use fine or extra-fine semolina for a silky texture. Coarser grinds result in a grainier mouthfeel. Brands vary; look for semolina labeled for puddings or desserts for best results.
• Milk (5 cups + 1/2 cup): Whole milk gives the creamiest result. For the ashta a mix of milk and heavy whipping cream adds richness. If you choose lower-fat milk, expect a slightly less luxurious finish.
• Sugar (2 tbsp for base, 2 tbsp for ashta, 2 cups for syrup): Granulated sugar dissolves readily and creates a clean sweetness. The syrup quantity is generous so you can adjust per slice—start conservatively when serving.
• Heavy Whipping Cream (1 cup): Adds the pillowy texture to the ashta. For a lighter topping you can reduce cream slightly, but full-fat cream produces the classic mouthfeel.
• Cornstarch and All-Purpose Flour: Cornstarch (2 tbsp) and 1 tbsp flour stabilize the ashta and help it set while remaining tender; they prevent weeping when chilled.
• Optional aromatics: Orange blossom water and ground mastic are traditional and deeply enhance the flavor. Use sparingly—a teaspoon of orange blossom is noticeable but delicate.
• Pistachios (3/4 cup, crushed): Fresh, unsalted pistachios add color, crunch, and a nutty aroma. Toast lightly for extra depth if you like.

Instructions

Prepare the Ashta (Cream Topping): Combine 1/2 cup milk, 1 cup heavy whipping cream, 1 tbsp all-purpose flour, 2 tbsp cornstarch, and 2 tbsp sugar in a saucepan. Whisk together off heat until smooth, then set over medium-high heat, whisking constantly. In about 4–6 minutes it will thicken to a creamy, pourable consistency. Remove from heat and stir in a small drizzle of orange blossom water if desired. Cover the surface with plastic wrap to prevent skinning and set aside to cool. Make the Semolina Layer: In a separate pot, combine 5 cups milk, 1 cup fine semolina, 2 tbsp sugar, and 1/4 tsp ground mastic (optional). Whisk off heat until blended, then heat over medium-high, stirring frequently. After about 8–12 minutes the mixture will thicken into a smooth, pourable pudding. Remove from heat and stir in 1 tsp orange blossom water last to preserve the aroma. Assemble in Pan: Pour the semolina pudding into a greased 9 x 11 inch pan and smooth the top. Allow it to cool for 10 minutes so the surface firms slightly. Spread the cooled ashta evenly over the semolina layer using an offset spatula or the back of a spoon. Add Toppings and Chill: Sprinkle 3/4 cup crushed pistachios over the ashta layer. Cover the pan with plastic wrap and refrigerate for at least 2 hours to set and allow flavors to meld. The pudding tastes best well-chilled. Prepare Simple Syrup and Serve: While chilling, make the syrup by simmering 2 cups sugar with 1 cup water for 5–10 minutes until slightly thickened. Remove from heat and stir in 1 tsp orange blossom water to taste. Drizzle syrup over individual slices at serving time so the dessert remains balanced and not overly sweet in storage.

Storage Tips

Keep the assembled dessert covered and refrigerated in an airtight container for up to 3 days. For longer storage, slice into portions and freeze individually on a tray, then transfer to a freezer-safe container for up to 1 month; thaw in the refrigerator overnight and refresh with syrup before serving. Store remaining simple syrup in a glass jar in the refrigerator for up to 3 weeks. To reheat slices gently, place a slice in a shallow ovenproof dish and warm at 275°F for 8–10 minutes — but I recommend serving cold or slightly chilled for the best texture.

Ingredient Substitutions

If you need a dairy-free version, replace milk with full-fat coconut milk and heavy cream with coconut cream; the flavor will be coconut-forward and the texture slightly denser. For gluten-free needs, semolina is wheat and not interchangeable — try using fine rice flour blended with a little cornstarch as a textured alternative, though the result will be different from authentic Layali Lubnan. If you lack orange blossom water, a teaspoon of rose water is a traditional and lovely substitute. Reduce or omit mastic if you cannot source it; it adds a resinous edge but is optional.

Serving Suggestions

Present each slice with a generous drizzle of simple syrup, a sprinkle of extra crushed pistachios, and a few whole pistachios or a small edible rose petal for color. It pairs beautifully with strong coffee, mint tea, or a light citrus sorbet if you want contrast. For a table of desserts, serve small squares on a white platter with the syrup in a decorative pitcher so guests can control sweetness. Seasonal fruit like pomegranate arils makes an attractive, tart garnish in winter months.

Cultural Background

Layali Lubnan, literally 'Lebanese Nights,' is a Levantine specialty known for its luxurious milk-based layers and delicate floral aromatics. The dessert showcases regional ingredients like orange blossom and mastic, and variations appear across Lebanon, Syria, and Palestine. Historically, milk puddings were a way to celebrate with accessible dairy and grains; the addition of ashta evolved as a way to incorporate a rich cream layer reminiscent of clotted cream. Family recipes vary by household, often guarded and lovingly passed down, which is why every version tastes slightly personal and unique.

Meal Prep Tips

Do the most time-consuming tasks first: make the simple syrup and ashta ahead and refrigerate both (ashta covered directly on the surface). The semolina base can be prepared an hour before assembly; warm it slightly before pouring if it firms too much. Use a straight-sided 9 x 11 pan for even layers and clean-edge slices. Bring syrup to a simmer and cool slightly — warm syrup soaks into the layers more evenly. For busy weeks, pre-portion slices into airtight containers for grab-and-go treats.

When you make this, remember that small touches — a pinch of mastic, a careful orange blossom drizzle, or freshly toasted pistachios — are what elevate it from everyday to memorable. Share it, and you’ll find the recipe becomes part of new family stories.