Layali Beirut (Beirut Nights Semolina Pudding)

Name: Layali Beirut (Beirut Nights Semolina Pudding)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g semolina; 100 g sugar; 500 g milk; 1 container (250 ml) heavy cream; 1 tbsp rose water; 1 tsp vanilla extract; 20 g butter; 1 container (250 ml) heavy cream; 0.33 cup sugar; 1 tbsp instant vanilla pudding mix; 0.5 cup sugar; 0.5 cup water; 0.5 lemon; 1 tbsp lemon juice; 1 tbsp rose water; 100 g pistachios

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 40 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert ללא אפייה · no-bake מזרח תיכוני · middle eastern חלבי · dairy

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“A chilled Lebanese-style semolina and milk pudding layered with whipped cream, rose water syrup, and chopped pistachios.”

Kept by Alon

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Ingredients

Serves

150 gsemolina — for the pudding
100 gsugar — for the pudding
500 gmilk — for the pudding
1 container (250 ml)heavy cream — for the pudding
1 tbsprose water — for the pudding
1 tspvanilla extract — for the pudding
20 gbutter — for greasing the pan
1 container (250 ml)heavy cream — for the whipped cream layer
⅓ cupsugar — 1/3 cup, for the whipped cream layer
1 tbspinstant vanilla pudding mix — for the whipped cream layer
½ cupsugar — for the syrup
½ cupwater — for the syrup
½ lemon — zested, for the syrup
1 tbsplemon juice — for the syrup
1 tbsprose water — for the syrup
100 gpistachios — chopped, for topping

Steps

1
Grease a large pan with the butter.
2
In a medium pot over medium heat, cook the semolina, sugar, milk, and heavy cream, stirring constantly, for about 10-12 minutes until the mixture is very thick.
3
Add the rose water and vanilla extract and mix until combined.
4
Pour into the pan, cover with plastic wrap, and refrigerate for an hour.
5
For the whipped cream: in a mixer, whip all the ingredients to soft peaks. Spread over the first layer and refrigerate for 4 hours.
6
For the syrup: in a pot over medium heat, cook all the syrup ingredients except the pistachios for 5-7 minutes, until the sugar dissolves and the syrup thickens.
7
Take the Layali Beirut out of the fridge, scatter the pistachios on top, spoon a few tablespoons of the syrup over each slice, and serve.

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