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Home » Dessert » Lebanese Desserts » Lebanese Nights Dessert

Lebanese Nights Dessert

5 from 25 votes
Rate this Recipe
Total 49 mins
Cook Time 30 mins
Serves 12 servings

By: Mariam Ezzeddine  |  May 11, 2019This post may contain affiliate links, read my disclosure policy for details

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If you are looking for a delicious and easy Lebanese dessert to make for Ramadan or any other time, look no further. This Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان) is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because of it’s ease.

Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)

Lebanese recipes can sound intimidating, but they are very easy to make. This dessert is one of my most complimented dessert when I host people over. It comes together very quickly and can me made up to two days in advance.

If you try and enjoy this recipe, you may also want to try my Pistachio Bird Nest Baklava, and Atayef recipe

What is Lebanese Nights Dessert? (aka. Layali Lubnan, ليالي لبنان)?

Lebanse Nights Desserts is made from a silky semolina based pudding, topped with Ashta (thick cream), whipping cream and pistachios. The word Layali Lubnan, means Lebanese night in Arabic. This dessert is known for it’s fragrant smell of rose and orange blossoms water. Those are a key ingredients to making the sugar syrup that’s served with this dessert.

Ingredients Needed

  • Semolina- be sure to get the coarse semolina
  • Milk- use whole fat milk.
  • Sugar- granulated sugar is used to sweeten up the base.
  • Orange blossom and Rose water- used to flavor up Middle Eastern Desserts.
  • Heavy Cream-to make the whipping cream.
  • Confectioner sugar- used to stabilize the heavy cream.
  • Table Cream (Ashta)- Puck or Nestle, Nestle brand can be found at Walmart. Puck at Middle Eastern stores.
  • Dry Rose Petals-garnishing purposes only. Not required.
  • Pistachios-ground unsalted pistachios.
  • Vanilla-I use vanilla sugar enveloped but you can use a few drops of pure vanilla extract.

How to make Lebanese Night Dessert?

This dessert is one of the easiest desserts you can make. It’s the most made dessert at home for families because most of the ingredients are already in every Lebanese family’s pantry. And because it’s so easy to make, most families prefer to make this dessert for many occasions.

The Semolina Pudding Base:

The base is made from coarse semolina flour, which is also known as Durmun wheat. There is fine semolina and coarse semolina, so please be careful when you buy it. You will need coarse semolina for this recipe. It is found is most oriental stores and on Amazon. I have also seen it in the bulk food area at Sprouts. But I prefer the ZIYAD brand.

  • Start by placing all the base ingredients in a pot. That is the milk, semolina flour, sugar, and orange blossoms water. Place the pot over medium heat, stirring occasionally until it starts boiling. Once it starts boiling, bring the fire down to low-medium heat and continue stirring until the texture is very thick like a pudding. Shown below.
Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)
  • Once that is done, transfer the pudding mixture onto a Pyrex bowl. Do no use something too small or else you will have a very thick base. It should be 1 inch thick at the most. I use a 9 x13 inch bowl. Place a plastic food wrap on top of it to prevent the top from drying up. Let it sit on the counter for 20 minutes and then place it in the fridge to cool for another 45 minutes. The semolina base should be completely cold before you place the whipping cream on top.
Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)

Prepare the Whipping Cream:

You will need to buy liquid heavy cream to whip up at home. Please don’t use those envelope whipping creams because it’s not going to taste as good. Whip the cream and gradually add the confectioner /powdered sugar as the cream starts to thicken up. It’s important to have a pretty thick whipping cream because you don’t want a loose cream for this recipe. Chilling the heavy whipping cream before hand helps you achieve a firmer whip texture.

Another thing I add before placing the whipping cream is a layer of fresh table cream. Fresh cream or also known as Ashta, is a thicker cream sold in the oriental stores. The brand is Puck or Nestle, and you can find the nestle fresh table cream at Walmart. I always get it from there in the oriental food section. Many people don’t add this cream but I think it’s a game changer! I love it!

Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)
  • After removing the clear film, spread the fresh cream all over to cover the base. Then spread the whipping cream as shown in the photo to easily manage spreading it because with the thick cream on the bottom, spreading the creamy becomes slippery. This way works best.

Pistachio Topping:

Processing the pistachios to top the pudding is a must for me. Highly recommended. Also some people wait and add the topping later when it’s ready to be served. I like topping it right away and letting everything sit in the fridge over night before serving because it give it such a wonderful flavor. When the pistachios softer and soggy, they tastes so flavorful. If you prep this early in the morning, you can serve it later that evening. Just let it sit in the fridge for at least 6 hours after adding the whipping cream and pistachios.

Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)
  • When serving, you will top with the sugar syrup. You can store this dessert for up to 2 days in the fridge. I tastes best the first two days after served. If you have a small family and don’t want left overs, use only half the quantity.
Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)

Tips to Make this Dessert

  • Only use coarse semolina.
  • Chill the dessert at least 6-8 hours before serving.
  • Do not skip the table cream layer.
  • Only use unsalted pistachios.
  • Do not skip the orange and rose water for the dessert or simple syrup.
Can I make this dessert ahead?

Yes, you can make it 1-2 days ahead, and keep it another 2 days in the fridge after serving.

Can I use fine semolina?

No, fine semolina does not work well for this recipe. It will retain more moisture and make the pudding layer more mushy, than solid.

Can I use raw pistachios (Turkish pistachios)

Yes you can use those as well.

How long does Lebanese dessert last in the fridge?

It depends. If you make it the day before, it will last another 3 days. If you make it 2 days before for example, it will last 2 more days. It’s best consumed within a 4 day period, because of all the cream it contains.

More Lebanese Desserts to Try

  • Homemade Walnut Baklava
  • Homemade Pistachio Baklava
  • Atayef with Ashta
  • Ghraybeh Cookies
  • Pistachio Bird Nest Baklava

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

lebanese nights served on a plate

Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان)

5 from 25 votes
Created by Mariam E.
This Lebanese Nights Dessert (Layali Lubnan, ليالي لبنان) is a very famous and delicious Lebanese dessert that is super easy to make. The best recipe ever!
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Prep Time 20 mins
Cook Time 30 mins
Total Time 49 mins
Course Dessert
Cuisine Lebanese
Servings 12 servings
servings

Ingredients

THE BASE:

  • 6 cups whole milk
  • 1 cup semolina coarse
  • ½ cup sugar
  • 3 tbsp. orange blossoms water

WHIPPING CREAM TOPPING:

  • 3 cups heavy whipping cream very well chilled
  • ¾ cup confectioner sugar
  • 1 tsp vanilla extract
  • 1 can fresh cream

TOPPING:

  • 2 cups ground pistachios processed (not too powdery, half way through)
  • Dry rose petals for garnishing optional

SUGAR SYRUP:

  • 2 cups sugar
  • 1 cup water
  • 1 tbsp. rose water
  • 1 tbsp. orange blossoms water
  • 1 tsp. lemon juice

Instructions

  • In a pot over medium heat, bring all the base ingredients to boil, stirring occasionally. Once it starts boiling, reduce the heat to between low and medium, stirring constantly until the mixture thickens up very well. This will take anywhere between 10-15 minutes.
  • Remove and place onto a Pyrex bowl that’s 9 x13 inches. Cover with plastic food wrap and let in cool at room temperature for 20 minute. Then place the bowl in the fridge to cool down more for 45 minutes.
  • Meanwhile, chill the heavy whipping cream in the freezer for about 10 minutes. Remove and whip the cream until it starts to get firmer, adding in the sugar gradually until the whip cream is firm. Cover and place in the fridge to chill until the base is ready.
  • When the base is ready, remove the plastic food wrap and top the base with the fresh cream. Then spread out the whipping cream in sections so you can be able to spready it out easily without any hassle.
  • Top the whipping cream generously with the processed pistachios, covering it entirely. Place in the fridge and let it chill overnight or for at least 6 hours. The longer the better.
  • To prepare the syrup, bring the sugar and water to boil. Once it starts boiling, let it boil for 7 minutes and then add in the lemon juice. Boil for another 1-2 minutes and then add in the rose and orange blossoms water. Stir well and then remove from heat. Cover and let it cool in room temperate until it’s ready to be served with the dessert.

Notes

  • Only use coarse semolina.
  • Chill the dessert at least 6-8 hours before serving.
  • Do not skip the table cream layer.
  • Only use unsalted pistachios.
  • Do not skip the orange and rose water for the dessert or simple syrup.

Nutrition

Serving: 1g | Calories: 634kcal | Carbohydrates: 72g | Protein: 12g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 65mg | Potassium: 474mg | Fiber: 3g | Sugar: 58g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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    Recipe Rating




  1. Jihan says

    April 29, 2022 at 3:32 pm

    Hello,

    i know you specifically said coarse semolina, but if one can only find fine semolina would it work?
    is there a measurement adjustment we’d have to make if we use fine ?

    thanks

    Reply
    • Mariam E. says

      May 23, 2022 at 12:09 pm

      Hello, no unfortunately the fine one wont work.

      Reply
  2. Fatima says

    April 10, 2022 at 12:49 am

    Hey
    Are we supposed to use roasted semolina or regular one ?
    Do let me know !

    Reply
    • Mariam E. says

      April 18, 2022 at 2:32 pm

      Its the coarse semolina, so the regular one not the fine.

      Reply
  3. Ana says

    December 4, 2021 at 3:51 pm

    5 stars
    I love this dessert, one the most delicious desserts (another one is Knafeh) I’ve ever had.

    Reply
    • Mariam E. says

      December 11, 2021 at 9:20 pm

      Happy you enjoyed it Ana! Thanks for the review.

      Reply
  4. Qamar says

    November 12, 2021 at 11:24 pm

    5 stars
    👍I love Layali Lubnan…

    Reply
  5. V says

    August 27, 2021 at 11:38 am

    5 stars
    I tried this last Ramadan for the first time. Super easy and amazingly delicious!! I added cherries over the cream and under the whipped cream. We also didn’t have pistachios, so I used almonds. I’m making it again today and just wanted to give it the five stars it deserves.

    Reply
  6. V says

    August 27, 2021 at 11:36 am

    5 stars
    I tried this last Ramadan for the first time. Super easy and amazingly delicious!! I added cherries over the cream and under the whipped cream. I’m making it again today and just wanted to give it the five stars it deserves.

    Reply
    • Mariam E. says

      August 31, 2021 at 10:14 am

      Hi V,
      Glad you enjoyed it. It’s one of my favorite because it’s so easy to make. Thanks for leaving a review.

      Reply
  7. Aida says

    July 30, 2021 at 4:48 pm

    5 stars
    Am going to try this

    Reply
    • Mariam E. says

      August 9, 2021 at 4:45 pm

      Hi Aids,
      Hope you enjoy it. It’s one of my favorite recipes.

      Reply
  8. Aya says

    April 27, 2021 at 11:29 pm

    5 stars
    I’ve never tried anything better than this recipe, thank you Mima for the most delicious layali lebnan recipe

    Reply
    • Mariam E. says

      April 28, 2021 at 4:11 pm

      Hi Aya,
      Thanks so much for rating the recipe. Glad you enjoyed it.

      Reply
  9. Jessica Ali says

    April 15, 2021 at 5:55 am

    5 stars
    I can’t wait to make this for my family. I have one question. When you say a can of fresh cream, are you referring to the nestle or what brand?

    Reply
    • Mariam E. says

      April 15, 2021 at 9:46 am

      Hi Jessica!
      yes the nestle or puck brand. The ashta ones from the Arabic store. They are also found at Walmart.

      Reply
  10. Michelle says

    February 19, 2021 at 4:10 am

    New to this dessert. Is the can of fresh cream supposed to be mixed with the heavy cream for the whipped topping? If so, which kind do you recommend? I’m inexperienced with canned cream. Thank you!

    Reply
    • Mariam E. says

      February 20, 2021 at 1:44 pm

      Hi Michelle,
      No it’s not mixed with the heavy cream. It’s placed as a layer before you spread the heavy cream. I use the nestle or puck brand from the middle eastern stores but there is another nestle one also in the Hispanic section at Walmart you can use.

      Reply
  11. Nada says

    February 14, 2021 at 8:52 pm

    5 stars
    Hi
    I made this dish for dessert and it was very easy to follow and very yummy 😋
    Thank you again

    Reply
    • Mariam E. says

      February 16, 2021 at 11:29 pm

      Hi Nada,
      Glad you enjoyed the recipe. Thanks for your review!

      Reply
  12. Linda says

    January 11, 2021 at 4:18 pm

    This recipe sounds fantastic. I’m gonna try it. Do you have a recipe for a Lebanese cheesecake that’s served warm?

    Reply
    • Mariam E. says

      January 17, 2021 at 7:57 pm

      Hi Linda,
      I am not sure which Lebanese cheesecake you are referring to. Do you mean the Knafa?

      Reply
  13. Fadwa says

    October 23, 2020 at 7:32 pm

    The Ziyad brand doesn’t say course or fine on it, is the one that just says “semolina” the course one?

    Reply
    • Mariam E. says

      October 23, 2020 at 8:09 pm

      Hi Fadwa,
      It’s written in Arabic but you can tell the difference when you see it. You will need the coarse, which is “kheshen” the one you use for namoura.

      Reply
      • Fadwa Hilili says

        October 23, 2020 at 8:24 pm

        Thank you! I used the wrong one 🙁 guess I’ll have to make it again!

      • Mariam E. says

        October 24, 2020 at 9:19 pm

        oh No! sorry!

  14. Jessica says

    May 15, 2020 at 9:27 pm

    5 stars
    Hi. I made tonight and it was so delicious. The only downfall, the heavy whip cream didn’t get firm so it’s very liquid. The base was perfect. What did I do wrong? Do you have any tips for the next time I make

    Reply
    • Mariam E. says

      May 17, 2020 at 11:06 am

      Hi Jessica,
      Don’t worry it takes some practice to get the whip right. Sometimes over beating it makes it loose. You want to stop when it firm enough because it wont get firmer. Another thing, you can do is chill the heavy cream really well before whipping. Adding icing sugar also help. Another thing, depending on the brands, some are more watery than others. The best ones are the Horizon Whipping Cream brand and Kroger has it’s brand and it’s really thick heavy cream as well. And a last tip, there is a blue envelope in the baking isle by the cheesecake and dream whip cream area, I think it’s called whip it or something, I can send you a photo of it. It help holds up the cream a little bit.

      Reply
  15. Karunesh Potdar says

    April 30, 2020 at 6:05 am

    5 stars
    I tried this in my home as your steps you write in this article and this is so easy to make this recipe. It is amazing to make and very interesting.
    Very useful and helpful for me to make recipes like that very easily in my home.
    Thank You!!!

    Reply
    • Mariam E. says

      May 1, 2020 at 4:17 pm

      Hi Karunesh!
      Happy to hear you enjoyed the recipe. Thanks for leaving a rating.

      Reply
  16. Abir says

    May 13, 2019 at 8:28 am

    Incredibly yummy! Made it yesterday at noon and served it after iftar. It was certainly a hit. The only change I made is adding mastic. Thanks Mima!

    Reply
    • Mariam E. says

      May 13, 2019 at 9:42 am

      Hi Abir!
      Thank you for rating this recipe! Glad you enjoyed it! Ramadan Kareem.

      Reply
  17. Huda says

    May 11, 2019 at 9:38 am

    Oh my God, definitely making it.

    Reply
    • Mariam E. says

      May 11, 2019 at 10:00 am

      Can’t wait to hear your feedback!

      Reply

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