This Layali Lubnan is one of those recipes that lives at the intersection of comfort and celebration. I first tasted a similar version at a friend’s family gathering and immediately fell in love with the contrast: a dense, fragrant semolina base beneath a cloud of ashta and a shower of bright green pistachios. The textures — a slightly grainy, tender semolina pudding and the billowy, creamy ashta — create a rich mouthfeel that feels both homey and indulgent. I started making my own after experimenting in a small kitchen during a weekend when I had company coming, and it quickly became the dessert everyone requested.

What makes this dessert special is how approachable the technique is despite the elegant result. Fine semolina combined with milk forms the sturdy foundation, while the ashta — a light clotted cream made from cream and a touch of flour and cornstarch — adds luxury without heaviness. Orange blossom water and mastic are small, aromatic touches that lift the flavor into distinctly Mediterranean territory. Serve it chilled with a syrup drizzle and pistachios for texture and color; it’s equally at home on a casual weeknight or on a festive table.

Ingredients

• Fine semolina: Use 1 cup of fine semolina — look for a medium-grind semolina labeled for puddings or cakes. Finer granules yield a silkier texture; avoid coarse semolina used for pasta.
• Milk: 5 cups whole milk for the pudding and 1/2 cup plus 1 cup heavy whipping cream for the ashta. Whole milk gives richness; for a lighter version you can substitute part of the cream with additional milk, but expect a slightly thinner ashta.
• Sugar: Small amounts in both layers: 2 tablespoons in the pudding and 2 tablespoons in the ashta. The final sweetness comes from the simple syrup, so keep these internal sugars modest.
• Mastic and orange blossom water (optional): Mastic adds a resinous, pine-like aroma — a little goes a long way. Orange blossom water gives subtle floral notes. Both are traditional and recommended but optional if not available.
• All-purpose flour and cornstarch: Small amounts (1 tablespoon flour, 2 tablespoons cornstarch) in the ashta stabilize and thicken the cream so it holds when chilled while remaining creamy and pourable.
• Crushed pistachios: 3/4 cup of shelled, unsalted pistachios crushed for topping. Choose bright green ones for color — lightly toasting them enhances flavor but isn’t required.
• Simple syrup: 2 cups sugar and 1 cup water simmered and finished with 1 teaspoon orange blossom water. The syrup is essential: the pudding base is not sweet enough on its own.

Instructions

Make the ashta (clotted cream): Combine 1/2 cup milk, 1 cup heavy whipping cream, 1 tablespoon all-purpose flour, 2 tablespoons cornstarch, and 2 tablespoons sugar in a medium saucepan. Whisk thoroughly off heat so there are no lumps. Place the pan over medium-high heat and whisk continuously; within about 4–6 minutes it will begin to thicken. Watch for a creamy, pourable stage — it should coat the back of a spoon. Remove from heat and, if desired, stir in a drizzle of orange blossom water. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming while it cools. Prepare the semolina layer: In a separate saucepan, combine 1 cup fine semolina, 5 cups milk, 2 tablespoons sugar, and 1/4 teaspoon ground mastic (if using). Heat over medium-high, stirring constantly. After about 8–12 minutes the mixture will thicken to a pourable but firm custard-like consistency — it should hold shape when spread but still be easy to level. Remove from heat and stir in 1 teaspoon orange blossom water last. Pour into a lightly greased 9 by 11-inch pan and spread evenly. Let it cool for about 10 minutes so it sets slightly before layering. Assemble: Spoon the cooled ashta over the semolina base and spread gently with an offset spatula or the back of a spoon to create an even layer. Sprinkle 3/4 cup crushed pistachios evenly across the top. Press lightly so the nuts sit in the ashta. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours to chill and allow flavors to meld. Make the syrup: While chilling, prepare the simple syrup: combine 2 cups sugar and 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook for 5–10 minutes until slightly thickened (it should coat the back of a spoon lightly). Remove from heat and stir in 1 teaspoon orange blossom water to taste. Cool slightly before serving. Store extra syrup in a jar in the refrigerator for up to two weeks. Serve: Cut into about 15 slices. Drizzle each slice with syrup to taste — some guests prefer a little, others like more. Serve chilled. Leftovers keep well refrigerated.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. If you’ve cut slices, place parchment between layers to prevent sticking. The ashta layer maintains texture best when cold; keep it chilled until just before serving. For longer storage, the assembled dessert can be frozen for up to 1 month, but thaw gently in the refrigerator and note the fresh texture of the ashta will be slightly softer after freezing. Keep the simple syrup separate and refrigerate it in a sealed jar for up to two weeks; microwave briefly or stir at room temperature before drizzling.

Ingredient Substitutions

If you don’t have fine semolina, finely ground cornmeal or cream of wheat can work in a pinch, though the flavor and texture will change. For a dairy-free version, use full-fat coconut milk and a coconut-based cream for the ashta — expect a coconut-forward flavor. Swap orange blossom water for rose water if you prefer a different floral note, but reduce quantities slightly because rose water can be more assertive. If avoiding mastic, omit it; the pudding will still be delicious. To reduce sugar, cut back on the syrup and increase the syrup’s water ratio slightly — sweetness is a personal preference here.

Serving Suggestions

Serve chilled with extra crushed pistachios and a thin drizzle of syrup on each plate. Pair with strong coffee, mint tea, or a light dessert wine. For presentation, garnish with a few whole pistachios or edible rose petals for festive occasions. This dessert works well after rich, savory meals because it’s fragrant and not overly heavy; it’s ideal for celebrations or dinner parties where guests can help themselves to slices and syrup.

Cultural Background

Layali Lubnan, which translates to "Lebanese nights," is a beloved Middle Eastern dessert that highlights local flavors like orange blossom and mastic. It evolved from traditional milk puddings and the practice of making ashta, a clotted cream used in many Levantine sweets. The layered version with semolina beneath ashta is common at gatherings and celebrations, reflecting both home cooking and the influence of patisserie techniques blended into regional desserts.

Seasonal Adaptations

In spring and summer, emphasize bright citrus by adding a little lemon zest to the semolina base and finishing the syrup with extra orange blossom water. In autumn, stir a pinch of ground cardamom or cinnamon into the ashta for warmth. For winter holidays, top with toasted pistachios and a sprinkle of crushed dried rosebuds. The recipe adapts easily to seasonal tastes without changing the core technique.

Meal Prep Tips

Prepare the simple syrup and ashta one day ahead. Make the semolina base the next day, assemble, and chill. This staggered approach shortens active time right before serving. Use a shallow 9x11 pan for even chilling and easier portioning. Label and date containers and keep syrup in a separate jar so guests can control sweetness. When packing slices for lunches, include a small container of syrup that can be drizzled just before eating.

This dessert has become a staple at my table for its comforting textures and show-stopping presentation. Give it a try, adjust the syrup to your sweetness preference, and don’t be afraid to experiment with small flavor swaps — it’s forgiving and always rewarding.