You are currently viewing LEBANESE NIGHTS PUDDING <br> Layali Lubnan <br> (  ليالي لبنان   )

Layali Lubnan
( ليالي لبنان )

Egg Free – Oil Free – Vegetarian

RECIPE YIELD: 18 slices

This pudding makes me very nostalgic of Lebanon and its beautiful clear night skies with shining stars, bringing back many cherished memories every time I prepare it. While very easy to make, this pudding is traditionally very rich, made with full-fat milk, topped with a layer of a rich Middle Eastern clotted cream (known as qashta), as well as a layer of sweet whipping cream, then covered with a rich floral-infused sugar syrup (known as qatir). My healthy version is just as flavorful but much simpler and lighter, using skim milk thickened with powdered milk, skipping both the heavy cream and sweet whipping cream, while simply substituting traditional qatir with honey infused with floral waters.


Dry Ingredients

  • 2 cups fine semolina flour (300 g)
  • ½ cup skim powdered milk (45 g)
  • 1 cup ground pistachios (140 g)

Wet Ingredients

  • 10 cups skim liquid milk
  • 1 tsp liquid vanilla extract
  • 1 tbsp rose water
  • 1 tbsp orange blossom water

Honey Syrup

  • 1 cup honey
  • 2 tsp rose water
  • 2 tsp orange blossom water


  1. In a large pot, mix the flour and powdered milk, then pour in the liquid milk and vanilla, whisking well. Let sit in the refrigerator for 30 minutes.
  2. Over medium-high heat, bring to a light boil, stirring frequently.
  3. Turn the heat down to medium-low, then cook, uncovered, for 5 minutes, stirring well to prevent scorching.
  4. Add the floral waters, then stir to mix.
  5. Pour into 2 deep glass or stoneware serving dishes (I use a large and a medium pan to accommodate the pudding; recommended dimensions: 23.5 cm x 33.5 cm and 20 cm x 28 cm or similar. Regardless of the number and dimensions of the pans used, pour the pudding in a way that the thickness of the pudding is not more than 2 to 3 cm high). Let cool to room temperature.
  6. Refrigerate for at least 2 hours before serving.
  7. Whisk the honey and floral waters in a small bowl.
  8. Top the pudding surface with ground pistachios (2/3 cup for the large pan and 1/3 cup for the medium pan) before slicing, then drizzle each slice with honey syrup (~ 1 tbsp) just before serving.
  9. Store, covered, in the refrigerator.


  • To prevent scorching, it is recommended to add an extra burner grate on the stove top underneath the pot during cooking.
  • The pudding could be poured into individual bowls if desired (top with pistachios and syrup just before serving).
  • The nutrition facts do not include the honey syrup. 1 tbsp of pure honey contains 64 kcal; thus, 1 tbsp of my diluted honey syrup contains a bit less.


  • 156.5 Kcal
  • 4 g Fat
  • 9 g Protein
  • 22 g Carbs
  • 1 g Fiber
  • 8.4 g Sugar


This recipe is from my book titled Homemade: Made Healthy & Whole – A Flavor of Lebanese Cooking and Other Healthy Recipes which contains over a 100 recipes made with a healthy and whole twist!

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