Layali Libnan (Lebanese Nights)
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
8 cups
Milk (cold)1.5 cups
Semolina2
Eggs3 tbsps
Rose Water1 tbsp
White Sugar2.25 cups
Water1 tsp
Lemon Juice1 cup
Whipping CreamDirections:
1
Pour the milk into a large saucepan and bring to a boil over medium-high heat
2
Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously
3
Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes
4
Remove the pan from the heat and stir in the eggs and rose water
5
Pour the mixture into a 9x13 inch serving dish, or individual dishes
6
Allow the pudding to cool slightly, then cover with plastic wrap directly on the top
7
Refrigerate, covered, for at least 5 hours or overnight
8
Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat
9
Stir to dissolve the sugar, then cook until the mixture turns golden brown
10
Immediately remove from the heat and stir in the rest of the water
11
Don't worry if the mixture bubbles and hardens a bit, it will dissolve
12
Return the pan to the stove, and stir in the remaining sugar until dissolved
13
Add the lemon juice, to the sugar syrup, and bring to a boil
14
Simmer for 10 minutes
15
Remove from heat, cover and chill
16
The syrup will keep for a month if refrigerated in a sealed container
17
To serve, whip the whipping cream with sugar until stiff peaks form
18
Spread a thin layer of whipped cream over the pudding
19
Sprinkle with chopped nuts
20
Cut into squares, and serve with caramel syrup poured around it