Layali Lubnan – Lebanese Nights

Ingredients for 3 servings:

• ½ liter of milk
• 65 g soft wheat semolina
• 1 egg(s)
• 3 tbsp rose water
• 250 g sugar
• 140 ml water
• 2 tbsp lemon juice
• 1 tbsp rose water
• 150 ml whipped cream
• 2 tbsp sugar
• some pistachios, chopped
• possibly rose petals some fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 6 hours 30 minutes

traditional Lebanese dessert

Bring the milk to a boil and stir in the semolina. Simmer for about 2-3 minutes until the semolina porridge thickens. Stir continuously with a whisk to prevent it from sticking. Whisk the egg well with the rose water and slowly stir it into the hot semolina porridge using a whisk. Rinse the serving bowls in cold water and divide the semolina porridge between them. Chill. For the syrup, put 2 tablespoons of water and 50g of sugar in a saucepan. Boil over high heat until the sugar begins to caramelize. Do not let it get too dark. Deglaze with the water (careful, it will splash) and add the remaining sugar. Boil over medium heat for about 10 minutes. Then let it cool and add the lemon juice and rose water. Beat the heavy cream with a hand mixer until creamy and stir in 2 tablespoons of sugar. Turn the semolina out of the serving bowls onto plates and pour the caramel syrup over it. Top the semolina with whipped cream and sprinkle with chopped pistachios. Garnish with a few fresh, clean rose petals, if desired.