Layali Lubnan, or Lebanese Nights, is a hugely popular Lebanese dessert served commonly in the Arabian Gulf. It really could not be simpler to make. The base is a semolina-milk pudding that is minimally sweetened.
This is topped with lusciously thick fresh ashta, which may be replaced with mascarpone. The pistachio is not just for looks; be sure to include it. And finally the sugar syrup serves its purpose in sweetening, because the actual dessert is minimally so.
Ingredients:
5 cups milk
1 cup semolina
1/2 cup sugar
2 tsp orange blossom water
2 tsp rose water
600g fresh qishta cream, to serve
1 cup ground pistachio, to serve
Sugar syrup, to serve
Method:
In a pot, whisk together the milk, semolina, and sugar over medium heat until a thick pudding is formed. Off heat, stir in the rose and orange blossom waters, then pour into a rimmed serving dish. Put plastic clingfilm directly on the surface while still hot, then cool completely.
When it has cooled completely, spread the thick fresh ashta to cover the surface. Decorate with the ground pistachio. Refrigerate a few hours (minimum 4, up to overnight) before serving with the sugar syrup.
صحة و عافية
2 comments:
Salam alaikum dear sis,
For some reason, the images do not load for me. Therefore I would like to ask, can I use that Qashta that comes in those small tins (like Puck brand) or do I need to absolutely use the fresh Qashta from the milkman? Or is it even okay to use freshly wipped cream?
BarakAllahu feeki
و عليكم السلام و رحمة الله و بركاته
Ramadan Mubarak sister.
It's completely fine to use alternatives. I personally would not use the cream straight out of the can unless it's mixed with something else, so in this case I would opt for whipped cream. Sahtein.
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