I have learned to trust recipes that feel at home on both a weekday table and a table full of guests; Layali Lobnan / ليالي لبنان has that ease. A dessert like this is exactly why I always save room for something sweet. I would be happy to make room for this on a generous Ramadan spread.
Ingredients
- 7 cups whole milk
- 1 cup farina (سميد)
- 6 stones mastic
- 1 tbs. Sugar
Topping
- 1 cup heavy cream
- 1 tbs. Confectioner sugar
- 1 can Ashta (thickened cream)
- Pistachio (ground)
Simple syrup
- 1 1/2 cup sugar
- 1 cup water
- 1 tsp. Lemon juice
- using a mortar and pestle smash the mastic until its powdery
Instructions
- I don’t know why it took me that long to add this recipe to my page! Is it because it’s so simple and hardly takes any time to make hmmm 🤔 and to top it off it’s so creamy and delicious. The perfect dessert for Ramadan after a long day of fasting, great for suhoor too 🌙.
- To a pot add 7 cups of milk and farina and whisk on low heat continuously. The idea is to keep cooking the farina until it’s bubbly and thickened. I like to add the mastic powder halfway through before it starts thickening other wise it’s going to stick to the pot, if you don’t have mastic gum no worries you can replace with orange blossom water (of course it’s a different flavor but it works).
- Once the mixture is thickened immediately pour in 9×13 dish, smooth out the top and give it a good shake. Leave to cool on the counter top for 30 minutes before taking it into the fridge to cool for at least 4 hours.
- Make the simple syrup. Combine the sugar, water and 1 teaspoon of lemon juice bring to a boil then time it for 5 minutes and let cool completely in the fridge.
- Whip 1 cup of heavy cream with the sugar until thickened add the can of Ashta and whip just to combine.
- Top Layali lobnan with the Ashta and pistachio serve with cold simple syrup and enjoy.
Notes
- You can find mastic and orange blossom water at specialty middle eastern markets.