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Layali Libnan (Lebanese Nights)

Layali Libnan (Lebanese Nights)

"This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla."
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8 h 40 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
  2. Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
  3. Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
  4. To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.

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Read all reviews 12
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So good! It is well worth your time to make the rosewater yourself (i just put an oversized lid ontop of the boiling rose petals and let the steam condense and drip into a container) the pistach...

so good me my kids and my husband loved it, the only thing i added is that i covered the bottom of the dish with cookies before pouring the mixture on top of it, it turned out so good.

This is a great recipe. Kids love the creamy taste though I don't add the pistachios for them.

I loved this recipe but I changed the bottom layer - 6c cold milk, 1 c semolina & 1/3 c of sugar as soon as they boil i take it off the heat & add mistika and pour it into dishes. I made the sam...

All loved this treat, but because my husband said he has tasted better, I gave it 4 stars. very easy to make!

I looove this recipe. Layali Libnan is very easy and great to bring to parties and gatherings. I'm going to make this for again. Thanks Laila!!

My wife made this recipe and now the whole family is asking for this dessert at family get togethers.

so I was excited to find this recipe and made it..but It came out very thick?? Not like a pudding at all?? Did I do something wrong? It tasted good, however thick like a custard? Is that how ...

I made this recipe several time and everytime it was perfect. I did not add the cream as the recipe is already rich. I even left the milk out of the fridge for over 12 hours, the recipe came out...

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