Layali Lubnan

Method

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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.

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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.

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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.

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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.

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

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

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Arabic coffee
• Mint tea
• Fresh figs

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.