LAYALI LIBNAN
This is a Lebanese recipe, but it's enjoyed through out the middle east. Its a nice mix between a semolina pudding and a creamy topping. Most people top with nuts, but I like it better with toasted coconut. You be the judge. * Note: Nestle cream comes in a can and can be found usually at middle eastern or hispanic stores, if you cannot find it, just omit it, if will not effect the end result drastically. The MASTIC is OPTIONAL
Provided by chef FIFI
Categories Dessert
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Make the attar ahead of time.
- Combine the water and sugar in a small pot and bring to a boil, let boil for about 3 minutes and set aside.
- Combine the whip cream with the nestle cream, gentle folding in, then once well combined put it back into the refridgerator.
- Pour 4 cups of milk into a medium pot, add vanilla and sugar. *optional for a more authentic taste add 2 tiny pieces of mastic which can be purchased at any Middle Eastern or Greek store. it will melt inches.
- Bring to a boil, and add farina very slowly while stirring, so to avoid clumps.
- Stir while milk and farina cooks, which will take about 5 minutes.
- Place into small bowls, and let cool.
- Then spoon about 2-3 heaping tablespoons of whip cream mix onto pudding evenly.
- Then top will syrup.
- Then top with toasted coconut.
- You can enjoy it then or place in the fridge for later.
Nutrition Facts : Calories 481.6, Fat 9.4, SaturatedFat 5.8, Cholesterol 34.6, Sodium 111.7, Carbohydrate 91, Fiber 0.5, Sugar 60.8, Protein 9.5
LAYALI LIBNAN (LEBANESE NIGHTS)
This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.
Provided by Laila Baker
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h40m
Yield 15
Number Of Ingredients 10
Steps:
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
- Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
- To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 73.7 g, Cholesterol 56.9 mg, Fat 10.5 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 81.6 mg, Sugar 60.8 g
LAYALI LIBNAN (LEBANESE NIGHTS)
Categories Nut
Number Of Ingredients 10
Steps:
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
- Heat 1/2 cup of sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve.
- Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill.
- The syrup will keep for a month if refrigerated in a sealed container.
- To serve: whip the whipping cream with 1 tablespoon of sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.
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