Levantine cuisine · Desserts & Sweets

Layali Lubnan

Layered dessert of chilled semolina pudding, banana slices, ashta cream, sugar syrup and pistachios.

Ingredients · for 6 servings

• 200 g semolina
• 1 l whole milk
• 150 g sugar
• 2 tbsp orange blossom water
• 300 ml cream
• 3 tbsp rice flour
• 4 firm bananas
• 100 g pistachios
• 200 g sugar for the syrup
• 1 tbsp lemon juice

Instructions

1. For the syrup, bring 200 g sugar with 120 ml water and the lemon juice to a boil and reduce uncovered at a rolling boil for 8 min. until slightly thick; stir in 1 tbsp orange blossom water and let cool completely.
2. For the pudding, heat 800 ml whole milk with 150 g sugar, sprinkle in the semolina while stirring constantly and cook over low heat for 8–10 min., stirring, until the mixture falls heavily from the spoon.
3. Spread the semolina pudding into a shallow dish about 25 × 20 cm, smooth the top and chill for at least 2 hours until firm enough to cut.
4. For the ashta, warm the remaining 200 ml milk with the cream, stir in the rice flour mixed with 4 tbsp cold milk and simmer for 4–5 min. until a thick, white cream forms; season with the remaining orange blossom water and chill.
5. Slice the bananas into 5 mm rounds and arrange tightly over the set semolina pudding, then spread the cold ashta evenly on top.
6. Sprinkle with chopped pistachios, cut into squares and pour the cold syrup over only at the table so the layers stay visible.