Lebanese Semolina and Pistachio Pudding
Ingredients
- 6 cups milk
- 1 cup fine semolina
- 1/2 cup sugar
- 1/2 cup Aleppo pistachios
- 1/4 cup rose water
For serving
- clotted cream (qaymar)
- mixed nuts
- shredded coconut
- syrup or attar
Preparation
Bring a wide serving dish.
In a wide pot, put milk, semolina, and sugar, mix them, then place the pot on the heat with continuous stirring until it reaches boiling and add rose water.
Pour about two-thirds of the mixture into the dish to a thickness of approximately 1 cm.
Add the Aleppo pistachios to the remaining mixture, then spread it over the dish and place it in the refrigerator for several hours.
Spread the clotted cream (qaymar) optionally and lightly on top of Layali Lubnan.
Sprinkle a generous amount of nuts as desired.
Serve Layali Lubnan with syrup or attar, or you can use honey.
