Layali Lubnan translates to "Lebanese Nights Dessert" a traditional and DELICIOUS arabic dessert that originates from Lebanon. Layali Lubnan is based on Semolina and Rose or Orange Blossom Water. Try the modern adaptations in the notes of this recipe.
In a heavy sauce pan, add the milk, semolina and sugar. Bring to a simmer and keep stirring until the cream thickens. Make sure you keep stirring to avoid burning the bottom of the pan. As soon as the cream has thickened, turn off the heat and stir in the rose water or orange blossom water. Line a springform or casserole dish with baking paper and pour in the semolina cream. Set aside to cool.
Ashta Cream Layer
In a heavy sauce pan, combine the milk, heavy cream, corn starch and sugar until well dissolved. Turn heat on medium high and simmer while constantly whisking. As soon as the cream thickens take it of the heat. You can now stir in rose or orange blossom water. You can also leave it plain which is my preferred method. Let it cool a little and then spread it over the semolina base.
Toasted Pistachio Layer
Toast two cups of un-salted pistachios only for a few seconds. Using a kitchen knife roughly chop the pistachios and sprinkle evenly over the Ashta Cream layer.
In a clean heavy sauce pan, combine the water, brown sugar and rose or orange blossom water. Note you can use white sugar but I like using brown sugar as it gives some colour and more flavour to the syrup. Bring to boil and let it simmer at a medium high heat for six to seven minutes. Take off the heat and allow to cool before sprinkling over the Layali Lubnan. You can also offer the syrup on the side so that everyone can add as much as they want.