Layali Lubnan Tart (Lebanese Semolina Pudding)
After fasting all day during Ramadan, my sweet tooth kicks into ultra-high gear after dinner. So I typically want something not too heavy because (I’m already stuffed from dinner), but still satisfying. That’s where this dessert comes in.
Layali Lubnan means Lebanese nights in Arabic. It’s a semolina pudding that sets up in the fridge, so it’s a great make-ahead dessert. This Lebanese sweet treat may not be as well-known in the mainstream as knefeh or mammoul, but it deserves an equal amount of love in my opinion. Traditionally, it’s made with semolina, milk, orange blossom water, a few other ingredients, and topped with chopped pistachios.
This is my take on the dessert, as I’ve added a graham cracker-pistachio crust for texture and homemade whipped cream for another creamy layer on top. Then I top it with chopped pistachios and drizzle it with attar (simple syrup) for even more flavor. It’s truly the perfect sweet treat after dinner time.
WHY YOU SHOULD MAKE THIS LAYALI LUBNAN TART:
A Modern Twist on a Classic Dessert -Transform the beloved Middle Eastern Layali Lubnan into a stunning tart to impress your amos and khaltos.
Light, Creamy, and Refreshing – It’s a light, not overly sweet dessert option ideal for those with a sweet tooth but not looking for something heavy.
Beautiful & Shareable Presentation – Topped with pistachios, rose petals, or whipped cream, it’s beautiful as much as it is delicious.
FAQs
Layali Lubnan Tart FAQs
Q1: What is a Layali Lubnan Tart?
A: It’s a modern take on the traditional Middle Eastern dessert Layali Lubnan, featuring a creamy semolina pudding layer with a graham cracker–pistachio crust, topped with homemade whipped cream and pistachios. It’s perfect for parties or special occasions.
Q2: How do I make the tart light and creamy?
A: Don’t over-stir—just cook until thickened. Proper cooking and chilling are key for the best texture.
Q3: Can I prepare it ahead of time?
A: Yes! This tart is best made a day ahead. It needs time in the fridge to fully set, and the flavors improve overnight.
Q4: What toppings work best?
A: Traditional toppings include chopped pistachios, rose petals, edible flowers, or powdered sugar. Fresh fruit like berries or pomegranate seeds also pair beautifully. I topped mine with whipped cream, pistachios, and attar syrup.
Q5: How long does it last?
A: Stored in an airtight container in the fridge, it lasts 3–4 days, but it’s best enjoyed within 1–2 days. It’s not freezer-friendly.
INGREDIENTS FOR LAYALI LUBNAN TART:
For the Semolina Pudding Layer:
- Fine semolina – the base of the pudding
- Whole milk – adds creaminess
- Sugar – for sweetness
- Salt – enhances flavor
- Cornstarch – helps the pudding set
- Orange blossom water, rose water, and lemon juice – for that classic aromatic flavor
For the Crust:
- Graham crackers – crust base
- Pistachios – for nuttiness in the crust and garnish
- Cinnamon – warm spice that complements graham crackers and pistachios
- Salt – balances sweetness
- Unsalted butter – binds the crust
For the Topping:
- Heavy cream – for whipped cream
- Powdered sugar – lightly sweetens the cream
- Attar (Middle Eastern simple syrup) – for soaking and drizzling
HOW TO MAKE MY LAYALI LUBNAN TART:
Crust
- Combine the crust ingredients all together until it all comes together like wet sand in your hands when clumped together. Pour it into a 9″ springform pan that has been well-sprayed with cooking spray. Use your hands to begin flattening the crumbs into the bottom of the pan, then use the bottom of a measuring cup to smooth the crust out and ensure it’s even and flat. Place this in the fridge for 30 minutes.
Pudding Layer
- Next, you can start the pudding process. Off heat and in a medium-sized pot, whisk together milk, fine semolina, cornstarch, sugar, and salt until everything is fully incorporated.
- Put the pot on the stovetop over medium heat and begin to cook, gently whisking constantly. Cook it until it begins to thicken, and bubbles or it reaches about 185F.
- Turn the heat off and stir in the lemon juice, orange blossom water, and rose water. Allow it to sit at room temperature for about five minutes before pouring it into the springform pan. Smooth out with an offset spatula and let it cool for 15-20 minutes at room temperature.
- Cover with plastic wrap, ensuring the plastic is touching the surface of the top so no crust forms while cooling.
- Refrigerate overnight for best results or at a minimum for 4-6 hours.
Whipped Cream and Garnish
- When you’re ready to serve, make the whipped cream by combining the heavy cream, attar, and powdered sugar in a bowl and whipping to stiff peaks. Decorate and garnish with chopped pistachios and serve with more attar syrup on the side. Enjoy!
MORE GREAT LEBANESE RECIPES:
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Layali Lubnan Tart (Lebanese Semolina Pudding)
Ingredients
Layal Labnan Layer
- 4 cups whole milk
- ⅔ cup fine semolina
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- 1/4 teaspoon sea salt
- 1 teaspoon lemon juice
- 2 teaspoons orange blossom water
- 2 teaspoons rose water
Whipped Cream Topping
- 1 cup heavy cream
- 1 tablespoons powdered sugar
- 1 tablespoon attar
Crust
- 1½ cups honey graham cracker crumbs
- ¼ cup finely ground unsalted pistachios
- ⅓ cup melted unsalted butter
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
Garnish
- chopped unsalted pistachios as needed
- 1 tablespoon attar syrup to soak on top of the pudding layer before the whipped cream layer, plus more as needed to drizzle onto your slice
Instructions
Crust
- Combine the crust ingredients all together until it all comes together like wet sand in your hands when clumped together.
- Pour it into a 9″ springform pan that has been well-sprayed with cooking spray. Use your hands to begin flattening the crumbs into the bottom of the pan, then use the bottom of a measuring cup to smooth the crust out and ensure it’s even and flat. Place this in the fridge for 30 minutes.
Pudding Layer
- Next, you can start the pudding process. Off heat and in a medium-sized pot, whisk together milk, fine semolina, cornstarch, sugar, and salt until everything is fully incorporated.
- Put the pot on the stovetop over medium heat and begin to cook, gently whisking constantly. Cook it until it begins to thicken, and bubbles or it reaches about 185F.
- Turn the heat off and stir in the lemon juice, orange blossom water, and rose water. Allow it to sit at room temperature for about five minutes before pouring it into the springform pan. Smooth out with an offset spatula and let it cool for 15-20 minutes at room temperature.
- Cover with plastic wrap, ensuring the plastic is touching the surface of the top so no crust forms while cooling.
- Refrigerate overnight for best results or at a minimum for 4-6 hours.
Whipped Cream and Garnish
- When you’re ready to serve, make the whipped cream by combining the heavy cream, attar, and powdered sugar in a bowl and whipping to stiff peaks. Decorate and garnish with chopped pistachios and serve with more attar syrup on the side. Enjoy!
Notes
- I highly recommend you enjoy this fresh or within the first 2-3 days, as that’s when it’s best.
- Serve with more attar for more flavor!
- Don’t over-stir the mixture when cooking, just keep whisking gently.
- You can decorate as you please.
