This is a cold semolina pudding. No sugar is added to it, because you serve it with sugar syrup, and it's sooo easy to make and takes no time, and tastes so delicious.
This is our version of Layali Lebnan, since I was a young girl, my mom used to prepare it this way. Some people make it in different ways, but this is how I like it. Hope you do as well.


  • 1 litre milk

  • 3/4 cup semolina flour(in arabic: Smeed)

  • 2 tbsp sugar

  • 2 tbsp milk powder

  • 1 egg, slightly beaten with 2dops vinegar

  • 1 teaspoon vanilla

  • 1 tsp orange blossom water (maa’zaher)

  • 1/4 teaspoon ground mestika (if available)

  • 1 (170gm) can (or 3/4 cup) heavy cream (Kishta) for topping

  • Ground pistachio for garnishing

  • For sugar syrup:

  • 2 cups sugar+ 1 cup boiling water+ 1 tsp lemon juice+ 1 stick cinnamon


  • 1.

    In a deep casserole, mix milk, milk powder, semolina flour& sugar and whisk to make sure no crumbling exist.

  • 2.

    Stir over high heat continuously till it starts to boils, then reduce heat to low and continue stirring for 5 minutes more or untill the mixture starts to thickens, to make sure that semolina flour is cooked.

  • 3.

    Remove from heat and drizzle in, with continuous stirring, the beaten egg with vanilla. Put back over heat and stir for 2 minute.

  • 4.

    Remove from heat, and add the orange blossom water and mestika powder and stir well.

  • 5.

    Pour the mixture into a 2.3-2.5 litre square or round Pyrex dish. Cover with plastic wrap directly on the top to prevent layer to form on surface.

  • 6.

    Let it cool down then keep it in the fridge for 4 hours or overnight.

  • 7.

    Meanwhile, prepare the sugar syrup by mixing all ingredients together in a sauce pan. Keep it over high heat till it boils, then reduce heat to low and keep for 10-12 minutes maximum. Set aside to cool down.

  • 8.

    Before serving, spread the cream over the top and garnish with pistachio. Cut to pieces and serve with sugar syrup over each serving, according to one’s preference.

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