Silesian Layali Lubnan

Ingredients

In this Silesian adaptation of Layali Lubnan, we have incorporated the traditional flavors of Silesian cuisine to create a unique twist on the original Lebanese dish. The addition of freshly whipped cream adds a creamy and light texture to the dessert, while the use of pistachios as a garnish adds a nutty crunch. These modifications enhance the richness and indulgence of the dish, making it a delightful treat for those who appreciate the flavors of Silesian cuisine. We alse have the original recipe for Layali lubnan, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 4 cups (950ml) milk 4 cups (950ml) milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (60ml) rose water 1/4 cup (60ml) rose water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 48g, 24g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, bring the milk to a gentle boil over medium heat.
2. 2.
   Gradually add the semolina to the boiling milk, stirring continuously to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring constantly, until it thickens to a pudding-like consistency.
4. 4.
   Add the sugar and rose water to the semolina mixture, stirring until well combined.
5. 5.
   Remove the saucepan from heat and let the mixture cool to room temperature.
6. 6.
   In a separate bowl, whip the heavy cream until soft peaks form.
7. 7.
   Gently fold the whipped cream into the cooled semolina mixture until well incorporated.
8. 8.
   Transfer the mixture to individual serving bowls or a large serving dish.
9. 9.
   Refrigerate for at least 2 hours, or until set.
10. 10.
    Before serving, garnish with crushed pistachios.

Treat your ingredients with care...

• Semolina — Make sure to continuously stir the semolina into the milk to prevent lumps from forming.
• Rose water — Use a high-quality rose water for the best flavor. Adjust the amount according to your preference for the intensity of the rose flavor.
• Pistachios — If you prefer a different nut, such as almonds or walnuts, you can substitute them for the pistachios.

Tips & Tricks

• To enhance the flavor of the semolina pudding, you can add a pinch of ground cinnamon or cardamom to the mixture.
• For a more festive presentation, you can sprinkle some edible rose petals on top of the whipped cream.
• If you prefer a lighter version, you can use light cream instead of heavy cream for the whipped cream topping.
• Make sure to refrigerate the dessert for the recommended time to allow it to set properly.
• Serve the Silesian Layali Lubnan chilled for the best taste and texture.

Serving advice

Serve the Silesian Layali Lubnan in individual dessert bowls or a large serving dish. Garnish each serving with a sprinkle of crushed pistachios for added visual appeal. This creamy and indulgent dessert is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

To elevate the presentation of the Silesian Layali Lubnan, you can drizzle a small amount of rose water on top of the whipped cream. This will add a subtle aroma and enhance the overall visual appeal of the dish. Additionally, you can place a fresh rose petal or a sprig of mint on each serving for an elegant touch.