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Layli Lubnan | Lebanese Nights

layli lubnan

The first ten days of the Islamic month of Dhul-Hajj are quite bittersweet for those of us who are not performing the pilgrimage. We are happy because it is a celebration and time for worship, family and festivities, but we are also very sad that we are not in Mecca experiencing it first hand. To be here going about the daily grind while miles away people are in the most sacred of lands, is a hard thing to forget. We yearn to be there, to stand on the marble floors of the Sacred Mosque, to gaze upon the black cloth of the Kaaba, and to feel the serenity that is ever present even in the frenzy of the crowds of worshippers.

I performed Hajj when I was a wee thing and it doesn’t count because I was a child; only Hajj as an adult counts. But I have memories of my time there and the experiences, which was very different from what it is now. These days, there is every convenience for the pilgrim; from magnificent, mechanical lily shaped umbrellas that gracefully spring open to shield the courtyards from the sun, to air conditioned tents for the stay in the desert. The water of the well of Zam Zam, flows through modern plumbing providing fresh, sweet water to all the worshippers at the Sacred Mosque in Mecca. 

layli lubnan

I went back when I was older, not for Hajj but for another visit and I remember my first glimpse at the structure called The Kaaba (The Kaaba is used as a direction for all Muslims over the world to pray, like a compass) that stands in the middle of the mosque. My hair was on end. The atmosphere, the peacefulness; even as a child I could feel it around me. There are no words to describe it and for a Muslim, this is why it’s the biggest trip of their life time.

The pilgrimage to Mecca is also controlled by the Saudi government. They have to limit how many people can safely perform the ritual so there are only so many Hajj visas that are issued per country. It is also very expensive and so when you are able to go, it really is a very big deal.

layli lubnan

So those of us who are not there this year, just suck it up and bear it. We pray extra hard to be able to go next year. We try and fast the 9 days before the Eid day and get in as much worship and good deeds we can during this time.

Like any other special celebration, Eid day is about family, friends, community and of course, food. Food is shared during the Eid day and since the official celebration lasts 3 days, there are many gatherings and parties during this time. We exchange gifts and sweets, visit family and friends and provide for the needy.

Dinner parties are lavish gatherings and the main star is meat. There is usually no sign of chicken at these events! We are talking luscious biryanis, mouthwatering kebabs, spicy masala bits and pieces of the animal, overnight simmered stews made out of shins and muscles, all gooey and gelatinous; or maybe a whole spit roasted lamb on a bed of pillowy couscous or fragrant basmati rice that everyone digs into communal style with their impeccably clean fingers.

If you’ve never eaten a meal with your fingers, you should. There is something about the feel of your food between your fingers, the tactile action of gathering a portion to lift to your mouth, the aroma of the food as you raise the morsel to your lips and finally the taste. It is sensory overload.

layli lubnan

I get quite offended when I hear people going on about how eating with your fingers is uncivilised. There are many cultures that eat with their fingers and using a knife and fork doesn’t make you any better than anyone else!

So, today’s recipe is actually a left over from Ramadan that I never got to post. It’s a celebratory kind of sweet and one I like to make for parties. I usually crave it during these special holiday times. It’s a great crowd dessert and can be made in quantity or on a sheet tray to serve many people. It’s very easy to make and can sit quietly in the fridge ahead of time.

Basically, it is a pudding with a layer of firm semolina at the bottom and then a layer of ashta (Arabic clotted cream) on top. Many people just whip some heavy cream and use that, but I like the orange water scented ashta; makes it very creamy and has a firmer, creamier mouthfeel. But you can definitely take the easier route and use whipped cream. Top off with fruit or leave the fruit off and sprinkle with nuts, I like it both ways, but a bit of banana or some berries on top does make it very colourful and quite delicious. A drizzle of rose water or orange blossom water syrup and you’re set. This desserts appeals to sweet eaters and the non sweet eaters because you can adjust the sweetness with the amount of syrup you add.

layli lubnan

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Layli Lubnan

Calories: 5413

Fat: 234g

A cold semolina pudding topped with orange blossom scented cream, fresh fruit or nuts and drizzled with syrup
Ingredients
SEMOLINA PUDDING
  • 1 cup/200g organic farina/semolina
  • ¼ cup/50g organic cane sugar
  • 6 cups/1.4L organic whole or full fat milk
  • pinch salt
  • 1tbs rose or orange blossom water
  • Ashta
  • Syrup
  • Pistachios or fruit for garnishing
ASHTA
  • 2 cups/475mL heavy cream
  • 2 cups/475mL half and half
  • 5 tablespoons cornstarch
  • 3 teaspoons rose/orange blossom water
SYRUP
  • 2 cups/400g superfine sugar
  • 1 cup/235mL water
  • ½ tablespoon lemon juice
  • 1-2 tablespoons rose/orange blossom water
Instructions
SYRUP
  1. Place the sugar, water, lemon juice in a pot and bring to a boil.
  2. Lower the heat and simmer gently for 8-10 minutes.
  3. The syrup should be thick enough to lightly coat the back of a spoon.
  4. Add the rose or orange blossom water and pull off the heat to cool.
  5. Put aside.
SEMOLINA PUDDING
  1. In medium size pot, bring the milk up to a boil on medium heat.
  2. Add the sugar and the semolina.
  3. Stir continuously until the semolina is thick and bubbly.
  4. Make sure the pudding does not catch at the bottom and burn.
  5. Stir continuously.
  6. Once the pudding is thick, add the orange blossom or rose water.
  7. Pour into a 9 x13 (24x33 cm) dish and spread out evenly.
  8. Cover with plastic wrap and refrigerate until chilled, at least 2 hours.
  9. While the semolina pudding is chilling, make the Ashta.
ASHTA
  1. Pour all but a half cup of the half/half-cream mixture into a heavy bottomed pot and bring to boil over medium heat.
  2. Stir the cornstarch into the remaining half cup and smooth out into a paste.
  3. Once the milk is nearly to a boil, add the cornstarch mixture and stir vigorously.
  4. The mixture will thicken instantly and as soon it bubbles and is thick, pull off the heat.
  5. Add the orange blossom water.
  6. Put aside to cool slightly.
  7. While the Ashta is still warm, pour/spread onto the top of the semolina pudding.
  8. Cover and chill the pudding completely before serving.
  9. Sprinkle with pistachios before serving or arrange sliced fruit, like strawberries, bananas, mangoes on top and a drizzle of sugar syrup.
Notes
Layli Lubnan usually has an additional ingredient called mastic in the recipe. Mastic is a plant resin or a gum that is added for flavouring in many Arabic and Mediterranean desserts. It adds kind of a pine or cedar flavour and only a pinch is used. If you can find it, add a pinch into the ashta. I can never acquire it so I leave it out. The pudding tastes fine without it. Also, if you want to make this in a ½ sheet pan, just double the recipe.
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layli lubnan

I don’t know why it’s called Layli Lubnan or Lebanese Nights, maybe because it’s smooth, sweet and sultry like a night in Lebanon? I’ll have to ask my dad who spent a lot of time in Beirut.

Eid ul Adha is next Tuesday. I am fasting until Monday (and let me tell you how hard that’s been!) and then we’ll enjoy next week with family and friends. As you are all my friends too, I wish you much peace and good will. I thank you for your love and never ending support of my efforts, and for all your heartfelt wishes and comments for a holiday that is special to me. It means a lot. May we be guided to the right path and may it be filled with tolerance, respect and love for our fellow man. Wishing you all a very wonderful weekend and I guess a long weekend for many. I will be back later next week so I can enjoy this holiday time with my family. Wishing you all the best of this season.


Comments

  2. Last year I did my Umrah. You are right the first glimpse on Kabaa & I was not able to move my eyes from there.The experience is undescribable .

    Btw Layli Lubnan looks yum and sure is a party pleaser.

  6. I never knew that a Hajj performed as a child didn’t count! I once taught school in Morocco (where I often ate with my finger, BTW) and some of my students had been on Hajj – I guess I always assumed they had fulfilled their obligation, but obviously not (it never occurred to me to ask). Anyway, lovely dish. And super informative post. Thanks so much.
    john@kitchenriffs recently posted..Pulled Pork Green Chile ChiliMy Profile

  8. It’s such a shame Muslims everywhere can’t get to Mecca however, I think if they did, there would be too many people for the location to be able to cope with. Perhaps it’s best that the Saudi’s control the numbers. I do hope you’re able to make the trip some time soon. Good luck with that fasting! I’m sure it’s not easy, especially so soon after Ramadan xx
    Hotly Spiced recently posted..Three Vegan DipsMy Profile

  9. This was such a wonderful, informative post, Nazneen. Thank you so much for taking the time teach us a bit more of the customs of your faith. Those that speak ill of people that eat with their hands reveal their own ignorance. I ignore such people as best I can. I cannot ignore this dessert, though. It looks delicious and sounds even better, especially with a rose water drizzle. Oh, yum! I hope you and your family have wonderful holidays.
    ChgoJohn recently posted..Blueberry-Lemon SliceMy Profile

    • Thank you John, and I agree with you, I don’t let those ignorant people bother me. Thank you so much for your kind wishes! It’s a quiet holiday this time around but still nice. Have a great weekend John!

  10. What a beautiful post Nazneen. It is such an honor to visit the Hajj, that is so nice that you were there as a kid.
    A blessing.
    Have a blessed festival week girl, happy fasting. This dish looks so so good. I love Lebanese desserts and this is so beautiful and perfect.
    Oh hey, I love eating with my fingers and there’s nothing more comforting than eating daal roti, or sambhar rice with fingers.
    Ash-foodfashionparty recently posted..OPA SQUASH DUMPLINGS IN SPICY CURRYMy Profile

    • Thank you so much my lovely. I appreciate your kind wishes. It’s a quiet holiday this time but nice to just spend time with family and friends. xx

  11. This semolina pudding looks so delicious and beautiful from the plain one that I make for my family. Ashta and caramel syrup really compliments it very well.
    I hope you and your family are enjoying some good time during the holidays. Happy Eid ul Adah!
    Balvinder recently posted..Gobhi ParathaMy Profile

  14. Wow! This looks simply fabulous. Happiest of holidays to you and your family, may it bring you peace and joy.

  18. I am so so making this!!! Our ‘Karwa Chauth” is next Tuesday too, and this would be so perfect!! Bookmarked. I have to buy Orange blossom, and then I am all set!! Happy Eid-ul-Adha!

    I also wanted to ask – when you fast, is it only you or do your kids and husband fast as well?
    Minnie@thelady8home recently posted..Sumac toasted pita bitesMy Profile

    • Thanks Minnie!! The only fasts that are mandatory for all adults and puberty age children are the ones during Ramadan. All the extra ones, are encouraged but not obligatory and I keep them but I don’t enforce my kids or husband. They keep some if they feel like it. I am just trying to earn extra reward 😉

  20. What a beautiful recipe Nazneen! There’s something so wonderful about orange blossom or rose or saffron…I fall in love with any recipe that has any of these. During childhood I do not have any memories of eating with a fork and knife except in restaurants. There are some dishes even today I cannot enjoy without using my fingers. Sadly though my children have been exposed to a different environment and I wonder if they will enjoy the same things I have. This is a dessert I would love to have any time of the day and it looks as gorgeous as it sounds. Wish you a fabulous Eid and happy holidays with family.
    Sugar et al recently posted..Lamb Seekh Kebabs- Indian Lamb SkewersMy Profile

    • I know Sonali, I hardly ate with utensils when I was growing up, only at school and outside. To this day, I have to eat biryani with my fingers! It’s a must 🙂 I encourage my children to eat with their fingers and they do at times. But I wish we did it more. Thank you for the wishes my dear, you too, have a great festive season xx

    • Thanks GG! I love ashta, but this is an easy way to make it, the real stuff is even better. It’s like clotted cream basically, just scented. xx

  23. Since you aren’t going to be posting for a little, Eid Mubarak to you and your family my dear friend *kisses* Your post was so lovely today, i just feel like giving you a big hug.
    H
    p.s. dont eat with my fingers only because it ends up getting all over my clothes. I am such a messy eater, but without utensils its catastrophic LOL
    Heavenly recently posted..A Heavenly Visit to Kerbisher & MaltMy Profile

  24. Oh I cannot imagine how hard describing all that amazing food and the joy of eating food with your fingers must have been if you are fasting! Your dessert looks typically beautiful too, but it contains all of my favourite things, so that’s hardly a surprise! Your last photo made me think of my little strawberry patch which is flowering like mad at the moment – I can’t wait until I can start harvesting (and hopefully I’ll get to them before the dogs do!!). Enjoy your time with your family, and a fabulous weekend to you too! xx
    Jas@AbsolutelyJas recently posted..Ping!My Profile

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