Lebanese Semolina Pudding (Layali Lubnan)

Instructions

1. 1

   Measure all ingredients before starting. Coarsely crush 50 g pistachios with a knife or rolling pin. Prepare a small saucepan for syrup, a medium pot for the semolina pudding, a clean bowl for whipping cream, and a 20x20 cm shallow baking dish or glass casserole dish. Keep all utensils dry and clean.

2. 2

   Combine 100 ml water and 80 g sugar in the small saucepan over medium heat. Stir with a spoon until sugar dissolves, then bring to a low boil for 5 minutes until the syrup thickens slightly. Remove from heat, stir in 15 ml orange blossom water, and let it cool completely. If it cools too fast, keep at room temp.

3. 3

   Pour 600 ml whole milk and the remaining 40 g sugar into the medium pot over medium heat. Stir continuously with a whisk for 3 to 4 minutes until the sugar dissolves and the milk is warm to the touch. Do not bring the milk to a full boil yet; keep heat gentle so the milk does not scorch at the bottom.

4. 4

   Reduce heat to medium-low. Slowly rain in 90 g fine semolina while whisking constantly to prevent lumps. Cook for 6 to 8 minutes, stirring nonstop with a spatula or whisk so the bottom does not stick or burn, until the pudding turns thick and gently bubbles. Remove from heat and stir in 15 ml orange blossom water.

5. 5

   Pour the hot semolina pudding into the 20x20 cm shallow dish right away and level the surface with a spatula. Let it cool at room temperature for 20 minutes, then place it in the refrigerator for at least 2 hours until the pudding layer is completely chilled, firm, and fully set to the touch.

6. 6

   In a clean bowl, whip 200 ml cold heavy cream with a whisk or mixer until stiff peaks form. Spread the whipped cream evenly over the firm semolina layer. Sprinkle 50 g crushed pistachios across the top. Cut into portions and serve cold, drizzling the cooled floral syrup over each serving right before eating.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min