Layali Lubnan

Don't Make These Mistakes

The base must be cold and firm before the cream goes on.

Syrup at the table, never in the fridge.

Fold the yogurt in — all cream is too rich and too loose.

Cooking Layali Lubnan

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1. Heat the milk and sugar for the base until steaming, then rain in the semolina in a thin stream, whisking hard.

   Mark done

2. Cook over medium heat, stirring constantly, 8 to 10 minutes until it is thick enough to hold the trail of the whisk.

   Mark done Start 8 min timer

3. Stir in the orange blossom water, pour into a 20 x 30 cm dish, smooth the top and cool, then chill at least 180 minutes, until firm and completely cold.

   Mark done

4. Boil the syrup sugar, water and lemon for 6 minutes to a light syrup, take off the heat, stir in the orange blossom water and cool.

   Mark done Start 6 min timer

5. Whip the cream to soft peaks, then fold in the yogurt, icing sugar and rose water. Do not overwhip — it should be spoonable, not stiff.

   Mark done

6. Spread the cream over the cold semolina in an even layer and return to the fridge for 30 minutes.

   Mark done Start 30 min timer

7. Cut into squares, scatter thickly with pistachios and pour the syrup over at the table.

   Mark done

Related guides: Prep, cook and total time · Pan and tin size.

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Leftovers, Reheating and Keeping

Refrigerated for 3 days without the syrup. Do not freeze.

Serving Layali Lubnan

• Arabic coffee
• Mint tea
• Fresh figs

Still Wondering?

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.