Layali Libnan

This sweetened semolina-based pudding is one of my favorite Middle Eastern desserts! It's so light and doesn't have too strong of flavors! The semolina base is then topped with a sweet cream, known as kishta, and that is then topped with canned fruit and sweetened coconut! It's a perfect cold dessert to serve when family or friends come over! Sweeten the dish even more, with a sugar water syrup that adds the final touch to this lovely recipe!

I opted out of rose water, but you can simply add a tsp. full in the sugar syrup!

Choosing the topping is the fun part! Top it with canned fruit, coconut, pistachios, pecans, the list is endless!

Layali Libnan is one of my absolute favorite Middle Eastern desserts! It's so creamy yet carries a subtle flavor that you can choose to sweeten! It only requires few ingredients and is not challenging at all! However, it does take a lot of stirring so be prepared! IT's all worth it in the end.

I mentioned up there that I opted out of rose water in this recipe. I am not a fan of rose or orange blossom water at all. I think they are too overpowering in a dish and take away from the actual flavors. However, if you love the taste and want to add it, feel free to mix it into the sugar syrup! I chose to sweeten this dish with canned fruit, coconut, and the natural sugar syrup. It came out perfectly!

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Prep Time: 30 minutes Yields: 10 Servings

Fridge Time: 2 hours

Total Time: 2 hours, and 30 minutes

INGREDIENTS

• 7 cups 2% Milk

• 1 cup Coarse Semolina

• 2 Tbsp. Cornstarch

• 2 Tbsp. Cold Water

• 16 oz. Puck Sweet Cream, "kishta" in Arabic

• 15 oz. canned Mandarin Oranges, drained

• 15 oz. canned Fruit Cocktail, drained

• 1/2 cup Sweetened Coconut

For the syrup:

• 2 cups Sugar

• 1 cup Water

• 1/2 Tbsp. Fresh Lemon Juice

INSTRUCTIONS:

1. In a large pot, add the milk and coarse semolina.

2. In a small bowl, mix the cornstarch and the water until it creates a liquid paste. Add that paste to the milk and semolina.

3. Stir the contents in the pot and cook it on medium heat over the stove.

4. Continuously stir the mixture so that the cornstarch doesn't clump and the milk doesn't scald.

5. Stir for 20 minutes, until the mixture turns into a pudding-like thickness.

6. Pour the mix into a 9x13 glass dish.

7. Refrigerate for 1-2 hours.

8. In the mean time, in a teapot or a small saucepan, mix all of the ingredients for the syrup. Bring to a boil, occasionally stirring until it gets a little thicker.

9. Remove from heat and allow to cool.

10. Once the semolina pudding has solidified, add the sweet cream on top.

11. Add the desired toppings you chose, such as the mandarin oranges, fruit cocktail, and coconut.

12. When ready to serve, pour the sugar syrup on each individual serving.

13. Serve cold and keep refrigerated when not eating.

14. Enjoy!