Layali Lubnan Recipe – Easy Lebanese Nights Dessert (No-Bake Semolina Pudding)

Are you looking for an easy Middle Eastern dessert that requires no baking and tastes absolutely divine? Layali Lubnan, also known as Lebanese Nights dessert, is a traditional Lebanese cold dessert made with semolina pudding, fragrant orange blossom water, and a luscious whipped cream topping. This no-bake semolina pudding is one of the most popular Arabic sweets served at gatherings, Ramadan iftars, and family dinners.

In this post, we’ll share a simple step-by-step Layali Lubnan recipe that anyone can make at home with basic pantry ingredients. Whether you’re new to Lebanese desserts or a seasoned cook, this recipe will become your go-to crowd-pleaser!

What is Layali Lubnan?

Layali Lubnan (ليالي لبنان) literally translates to “Lebanese Nights” in Arabic. It’s a classic cold Lebanese dessertmade from a creamy semolina base flavored with orange blossom water, topped with a fluffy whipped cream layer, and garnished with crushed pistachios.

This dessert is beloved across the Middle East for its light, creamy texture, delicate floral aroma, simple preparation (no oven needed!), and beautiful layered presentation.

It’s often compared to other Middle Eastern milk dessertslike Muhallabia and Mafroukeh, but Layali Lubnan stands out with its unique two-layer structure and refreshing taste.

Why You’ll Love This Recipe

✅ No-bake dessert – No oven required! 

✅ Quick preparation – Ready in under 30 minutes (plus chilling time) 

✅ Budget-friendly – Uses simple, affordable ingredients 

✅ Make-ahead friendly – Perfect for meal prep and parties 

✅ Crowd-pleaser – Elegant enough for special occasions

Ingredients for Layali Lubnan

For the Semolina Base Layer:

• ½ cup sugar
• ½ cup fine semolina (smeed)
• 1 cup water
• 2 cups long-life milk (UHT milk)
• ¼ cup orange blossom water

For the Cream Topping:

• 2 cans of cream (Qishta/clotted cream)
• 1 tablespoon powdered milk
• 1 packet Dream Whip (whipped topping mix)

For Garnish:

• Crushed pistachios

Optional:

• Sugar syrup (Qater/Sheera) for serving

How to Make Layali Lubnan – Step by Step

Step 1: Prepare the Semolina Pudding Base

1. In a medium saucepan, combine the sugar, semolina, water, and long-life milk.
2. Add the orange blossom water to the mixture.
3. Place the saucepan over low heat and stir continuously with a wooden spoon or whisk.
4. Keep stirring until the mixture thickens and reaches a pudding-like consistency (about 10-15 minutes).
5. Pour the thickened semolina mixture into a glass baking dish (Pyrex) and spread it evenly.
6. Allow it to cool slightly at room temperature.

Pro Tip: Stirring continuously is key! This prevents lumps from forming and ensures a silky-smooth base layer.

Step 2: Make the Whipped Cream Topping

1. In a blender or using an electric mixer, combine the 2 cans of cream (Qishta), 1 tablespoon of powdered milk, and 1 packet of Dream Whip.
2. Blend or whip until the mixture becomes fluffy and light(about 3-5 minutes).
3. Spread the whipped cream mixture evenly over the semolina base layer.

Step 3: Garnish and Chill

1. Sprinkle crushed pistachios generously over the cream layer.
2. Cover the dish and place it in the refrigerator for at least 4-6 hours or until completely chilled and set.
3. Serve cold and enjoy!

Serving Suggestions

• With sugar syrup (Sheera/Qater): For those who prefer a sweeter taste, drizzle some cold sugar syrup over individual portions when serving.
• With fresh fruits: Add sliced strawberries or pomegranate seeds for a colorful twist.
• With rose water syrup: Substitute or complement the orange blossom water with rose water for a different floral note.

Tips for the Perfect Layali Lubnan

1. Use fine semolina – Coarse semolina will result in a grainy texture.
2. Don’t skip the orange blossom water – It gives the dessert its signature Lebanese flavor.
3. Chill thoroughly – The dessert tastes best when completely cold and set.
4. Use full-fat milk – This creates a richer, creamier base.
5. Toast the pistachios – Lightly toasting them enhances their flavor and adds crunch.

Frequently Asked Questions

Can I make Layali Lubnan ahead of time? Yes! This dessert actually tastes better the next day. You can prepare it up to 48 hours in advance and store it covered in the refrigerator.

What can I use instead of Dream Whip? You can substitute Dream Whip with heavy whipping cream (1 cup) whipped with 2 tablespoons of powdered sugar until stiff peaks form.

Is Layali Lubnan gluten-free? Traditional Layali Lubnan contains semolina (made from wheat), so it is not gluten-free. However, you can experiment with cornstarch as a substitute for a gluten-free version.

How long does Layali Lubnan last in the fridge? When stored properly in a covered container, it lasts 3-4 days in the refrigerator.

Can I freeze Layali Lubnan? Freezing is not recommended as it can affect the texture of the cream topping.

Nutritional Information (Approximate per serving)

Each serving contains approximately 250-300 calories, about 35g of carbohydrates, 6g of protein, and 12g of fat. Values are approximate and may vary based on specific brands used.

More Middle Eastern Desserts to Try

If you loved this Layali Lubnan recipe, you might also enjoy:

• Muhallabia – Rose water milk pudding
• Kunafa – Crispy cheese pastry with syrup
• Basbousa – Semolina cake soaked in syrup
• Qatayef – Stuffed Arabic pancakes
• Mafroukeh – Semolina dessert with cream

Recipe Credit

This original recipe is by the talented Amal Um Rayan (@amalumrayan) – a creative home cook known for her delicious and easy-to-follow Arabic recipes. Full credit goes to her for this wonderful Layali Lubnan recipe!

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