Lebanese Nights Dessert (Layali Lubnan)
- Nigel Barden
- Jun 25
- 2 min read
by John Gregory-Smith from Saffron in the Souks (Kyle Books) Photography: Nassima Rothacker & Alan Keohane
I came across this particular dessert in the little village of Ramliyeh in the Chouf Mountains. My friend Rima had prepared a stomach-stretching feast for me, culminating in these creamy little pudding pots called Lebanese Nights Dessert. What a killer name! It’s almost heroic. The pud itself is one of those typically Arabic desserts made with sweet semolina cream, set in the fridge and then topped with whipped cream. Its soft texture and sweet taste is as pleasing as a similarly mushy pudding I remember from my childhood – Angel delight. I was hooked on Rima’s dessert. For my version, I have strayed from her recipe by using rose water, lemon and dried apricots to give it more of a luxurious finish.
Serves 4
Ingredients
250ml whole milk
50g fine semolina
70g condensed milk
1 tablespoon plus ½ teaspoon rose water
Zest and juice of ½ lemon
200ml double cream
2 tablespoons icing sugar
To decorate:
4 dried apricots, thinly sliced
5g toasted flaked almonds
1 tablespoon rose petals
Method
1. Pour the milk into a non-stick saucepan and tip in the semolina.
Whisk together over a low heat for 8-10 minutes until lovely and thick.
Add the condensed milk, the tablespoon of rose water and the lemon zest.
Whisk together. Remove from the heat and leave to cool for 2-3 minutes.
Pour into four tall serving glasses and chill in the fridge for 15-20 minutes.
2. Meanwhile, whisk the double cream with the lemon juice, icing sugar and remaining rose water into luscious soft peaks. Spoon the mixture over the top of the glasses and pop them back in the fridge to chill for a further 15-20 minutes. You can make these the day before and leave them like this very happily in the fridge overnight.
Top the puddings with slices of apricot and a few flaked almonds.
Scatter over the rose petals & serve immediately.
Drinks tasted on air, alongside the dish:
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