Layali Libnan | FoodiBase

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Layali Libnan

Nutrition Info Per Serving


Energy 1,695.56 Cal Protein 56.22 g
Lipid 74.91 g Carbohydrate 207.00 g
Fiber 19.18 g Sugar 47.35 g


Ingredients List of Layali Libnan

Grocery List
Quantity Units Ingredients Notes
8.00 cup MILK
1.00 cup SEMOLINA Also known as rava
1.00 tsp MASTIKA Ground
1.50 cup SUGAR
3.00 tbsp ROSE WATER
4.00 tbsp ORANGE BLOSSOM WATER
1.00 cup PISTACHIO NUTS Coarsely ground
1.00 cup WATER
0.25 tsp LIME JUICE
2.00 cup HEAVY CREAM
2.00 tbsp VANILLA EXTRACT Optional

Layali Libnan Tags: Egg Free Own Creation Traditional

foodie4ever Date: June 12, 2018
Region: MIDDLE EAST
Cuisine: Lebanon
Type: Others
Course: Desserts

Prep Time

30 Mins

Cooking Time

20 Mins

Servings

8 units


Introduction of Layali Libnan


INTRODUCING THE LAYALI LIBNAN
Layali means ‘nights’ and libnan means ‘Lebanese’. Therefore, this dessert translates to ‘Lebanese Nights’. Hence, one can say with surety that it is a typical Lebanese dish. This dish symbolizes one’s desire and happiness of being with their near and dear ones. It speaks about their strong culture as well as the rich heritage.

RAMZAN SIGNIFICANCE OF THE LAYALI LIBNAN
The month of Ramadan is very auspicious to the Muslim community. Moreover, their rituals signify the devout fasting throughout the day. It is also known that this devout fasting can clean a person off his bad deeds. During this month of Ramadan, Muslims only eat before the sunrise and after the sunset. During the day, they restrain from allowing anything to pass down their food pipe (including saliva). The authentic layali libnan is one such nutritious and tasty dessert dish that is integral for the Ramadan meals. Families and friends get together and celebrate their community, love and belongingness. And this dish, ever since its inception, has played a very important role in it.

MORE ABOUT THIS RECIPE OF THE LAYALI LIBNAN
This Eid, learn the secrets of preparing the perfect, authentic and exquisite layali libnan. Make sure to be patient with the cooking of the pudding. A high or a low heat tends to ruin the texture and consistency of the pudding. Also, make sure to use the same cup for measuring the different ingredients. Always taste your your dish to alter the sweetness according to preference. In the absence of rose water, you can use rose petals. In the absence of orange blossom water, you can use orange juice. Layali Libnan is not perfect without the generous sprinkling of pistachio nuts as well as the whipped cream. Make sure to coarsely ground the nuts before garnishing the pudding.

Preparation Steps of Layali Libnan


To make the pudding

  1. Combine milk, rava and 8 tablespoons of sugar and cook them in a pot until it comes to a boil on a medium to high heat. Make sure to continuously stir and scalp the bottom in order to avoid the semolina to clump or stick.
  2. As soon as it comes to a boil, reduce the heat to the least and add all the ground mastika while constantly stirring.
  3. As it cooks, the pudding will begin to thicken. When it begins to thicken, take it off the heat and add 3 tablespoons of rosewater and 3 tablespoons of the orange blossom water. Make sure to stir until it is well dissipated and then immediately pour the hot pudding into the serving containers. These containers should be a 2 inch-deep pyrex tray or small serving bowls.
  4. Let this rest and cool down to at least room temperature. This will take around 40 minutes. In this time, you can prepare your whipped cream and sugar syrup.

To make the sugar syrup

  1. Mix equal parts of sugar and water (each of 1 cup) in a saucepan and bring to a boil on a medium heat.
  2. When the mix boils, lower the heat and add 1/4th teaspoon of lime juice and let it simmer for another 10 minutes.
  3. After this, remove the saucepan off the heat and add 1 tablespoon of orange blossom water.
  4. Now, let this rest for 30 minutes at room temperature. (DO NOT FREEZE THE SYRUP IN ORDER TO COOL IT).

To make the whipped cream

  1. Add heavy cream in a chilled, stainless steel pan and whip it for a few vigorous minutes with the help of a manual whisk. If you decide to use an electrical whisk, make sure to start on low speed and gradually increase the whipping speed.
  2. After a couple of minutes, the heavy cream will increase in volume and become whipped cream. You will know that it is ready when it forms soft peaks.
  3. Keep the shipped cream to chill at room temperature.

To assemble and complete the Layali Libnan

Once the pudding has come to room temperature, place it in the refrigerator for a few minutes (10 mins) to further cool it down. Then top (or garnish) it with a generous layer of whipped cream. Finally, sprinkle the coarsely ground pistachio nuts and serve it with the sugar syrup which is optional.

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