This Layali Lubnan (translated as "Lebanese Nights") is one of those recipes that immediately transports me back to lively family gatherings around a long table. I discovered this combination while helping a neighbor prepare sweets for Eid; watching her assemble the soft semolina base, layer it with homemade ashta cream and finish it with bright green pistachios felt like learning a small, delicious ritual. The texture is the real star: a gently grainy, warm semolina foundation contrasted with cloudlike ashta and the slight crunch of nuts. Aromas of orange blossom and a whisper of mastic round it out into something floral, comforting, and celebratory.

What makes this dessert special is how it balances restraint and indulgence. The base itself is barely sweet — giving the syrup a starring role — while the ashta adds richness without being cloying. It’s the kind of dish that slices beautifully for a crowd: elegant enough for guests, but unfussy enough for weekday treats. I first scaled it to fit a 9x11 pan; that size yields about 15 slices, perfect for sharing at potlucks or for portioned leftovers through the week. Every time I make it, someone asks for the recipe and the small jar of extra syrup always disappears first.

Ingredients

• Fine semolina (1 cup): Use a fine grind labelled "semolina" or "rava". A finer grain produces a smoother mouthfeel; coarser grinds make a more rustic texture. Bob's Red Mill or store-brand fine semolina both work well.
• Whole milk (5 cups + 1/2 cup): Full-fat milk gives the creamiest result; you can combine whole milk and reduced-fat but expect slightly less richness. Warm the milk gradually to prevent scorching.
• Sugar (base & syrup): Keep 2 tablespoons for the semolina base and prepare a separate simple syrup (2 cups sugar to 1 cup water) so each diner can choose sweetness.
• Ground mastic (1/4 tsp, optional): A tiny pinch adds piney complexity; dissolve in a teaspoon of sugar first to distribute evenly.
• Orange blossom water (1 tsp + to taste): Adds classic floral notes; add sparingly and taste as you go — a little goes a long way.
• Ashta topping (cream base): Heavy whipping cream (1 cup), 1/2 cup milk, 1 tablespoon all-purpose flour, 2 tablespoons corn starch and 2 tablespoons sugar create a custardy, spreadable second layer.
• Pistachios (3/4 cup crushed): Use shelled, lightly salted or unsalted; crush to small pieces for a pleasant crunch that doesn't overpower each bite.

Instructions

Prepare the ashta mixture:Combine 1/2 cup milk, 1 cup heavy whipping cream, 1 tablespoon flour, 2 tablespoons corn starch and 2 tablespoons sugar in a medium pot. Whisk thoroughly while cold to remove lumps so heat is applied to a smooth base. This cold-start whisk prevents clumping and ensures even thickening once warmed.Cook the ashta to thicken:Place the pot over medium-high heat and whisk constantly. Within about 4–6 minutes the mixture will transform from glossy to noticeably thicker and creamy but still pourable; pull it off the heat just before it becomes gelatinous. Stir in a light drizzle of orange blossom water now if using.Cool and cover the ashta:Transfer the hot ashta to a bowl and press plastic wrap directly onto the surface to prevent a skin forming. Set aside while you make the semolina layer; handling it while warm makes spreading easier and produces a silkier top layer.Make the semolina base:In a separate saucepan combine 1 cup fine semolina, 5 cups milk, 2 tablespoons sugar and 1/4 teaspoon ground mastic over medium-high heat. Stir constantly to avoid sticking. After roughly 8–12 minutes the semolina will swell and thicken to a pourable pudding consistency — glossy, not dry. Add 1 teaspoon orange blossom water at the end and stir.Assemble the layers:Pour the semolina pudding into a greased or parchment-lined 9x11 baking pan and spread evenly. Let cool 8–10 minutes, then spoon or gently pour the ashta over the top and smooth. Sprinkle the crushed pistachios evenly over the surface to finish.Create the simple syrup:While the pan cools, make syrup by simmering 2 cups sugar and 1 cup water for 5–10 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon orange blossom water to taste. Keep warm or store chilled.Chill and serve:Cover and refrigerate the assembled dessert for at least 2 hours to set. Serve each slice with a drizzle of the simple syrup — the syrup is essential, balancing the mildly sweet base and lending shine and moisture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. To preserve texture, keep the syrup separate in a mason jar and drizzle only at serving; this prevents the top from becoming overly soggy. If you need longer storage, freeze individual slices tightly wrapped in plastic and placed in a freezer-safe container for up to 1 month; thaw in the refrigerator overnight and refresh the surface with a quick sprinkle of crushed pistachios before serving. Reheat gently in a microwave for 20–30 seconds if you prefer a warmer portion, then add syrup hot or cold based on preference.

Ingredient Substitutions

Whole milk and heavy cream produce the fullest, creamiest result; for a lighter version, use 2% milk and reduce heavy cream, though the ashta will be less rich. If you need to avoid wheat, replace semolina with fine cornmeal for a different texture and flavour — the outcome will be more cornbread-like and not traditional. For a nut-free variation omit pistachios and use toasted shredded coconut or a sprinkle of crushed toasted almonds (if no nut allergy). If you don’t have orange blossom water, a small amount of pure vanilla extract can offer a comforting floral-vanilla bridge.

Serving Suggestions

Slice into 15 portions and serve chilled on small dessert plates. Garnish each piece with an extra drizzle of syrup, a few whole or halved pistachios, and a small mint sprig for contrast. For a festive touch, serve alongside strong black coffee, cardamom tea, or a small glass of sweet dessert wine. This dessert pairs beautifully with citrusy fruit salads or light sorbets to cut through the richness — ideal for multi-course meals or when you want a sweet finish without heaviness.

Cultural Background

Layali Lubnan is rooted in Levantine dessert traditions where dairy-based creams like ashta are cherished for special occasions. The dessert showcases regional flavourings — orange blossom and mastic — commonly used across Lebanese pastries and puddings. Historically, ashta was made by skimming clotted milk from simmered whole milk; modern versions use thickening agents like starches for convenience. The layered format reflects a broader Middle Eastern love for texture and syrup-soaked sweets, balancing light floral notes with comforting cream and crunchy nuts.

Seasonal Adaptations

In spring and summer, emphasize floral notes: increase orange blossom slightly and add a few blanched almonds or edible rose petals for garnish. For winter, infuse the syrup with a small cinnamon stick while simmering and finish slices with a dusting of finely ground pistachio or a pinch of ground cardamom. For holidays, use edible gold leaf or finely chopped dried apricots alongside pistachios to make a festive platter.

Meal Prep Tips

Prepare the ashta and semolina layers up to two days ahead and store each covered in the refrigerator; assemble on the day you plan to serve so the pistachios retain texture. Keep the syrup chilled in a sealed jar and warm briefly before serving if you prefer warm syrup. Portion into 15 slices right after chilling for easy grab-and-serve options — this is great for buffets where guests help themselves to precisely sweetened portions.

Sharing this dessert has become one of my favourite ways to connect — the ritual of pouring syrup at the table invites chat and a touch of theatre. Make it your own: adjust floral notes, use higher-fat cream for a richer ashta, or experiment with complementary nuts. Above all, enjoy the process and the smiles that follow each plated slice.