Layahlee Libnan – The Dessert of the Night

 

DifficultyBeginner

Layahlee Libnan is a well know dessert in Lebanon and is commonly known as "the dessert of the night." We love this recipe as it's easy to make, looks beautiful and tastes even better!

The cool taste and refreshing flavours are the perfect way to finish off a warm summer evening outdoors. 

For your next gathering, why not swap out the pavlova or cheesecake for Layahlee Libnan? Made with layers of crunchy kaak bread, — Lebanese sesame toast — syrup, and custard and dusted with pistachios, Layahlee Libnan is a household staple in Lebanon (with variations of the recipe all over the Middle East) because it is so easy to make.

Served cold, Layahlee Libnan can also be made the night before.

Yields1 Serving

Syrup
 2 cups sugar
 1 cup water
 1 tsp rose water
 juice of half a lemon
Custard
 300 ml cream
 300 ml milk
 2 tbsp sugar
 2 tbsp cornflour
 3 tbsp semolina
Base and Topping
 1 packet of kaak toast
 ½ cup ground pistachios

Prep Time5 minsCook Time35 minsTotal Time40 mins

Syrup
1

To prepare the syrup, bring 2 cups of sugar and 1 cup water to the boil for 7 minutes.

2

Squeeze the juice of half a lemon into the syrup and boil for another 1-2 minutes.

3

Add in the rose and orange blossoms water. Stir well and then remove from heat.

Custard
4

To make the custard, measure the sugar, cornflower, semolina, cream and milk into a saucepan and place on a medium heat.

5

Stir for 10 minutes or until the custard begins to thicken.

6

Stir the orange blossom water into the custard and once combined, remove from the heat.

Assembly
7

Lay out a bed of crushed kaak toast in an ovenproof dish.

8

Cover the kaak toast with a layer of sugar syrup.

9

Pour the custard mixture on top.

10

Dust with a layer of ground pistachios.

11

Refrigerate for at least 6 hours.

12

Serve cold with a drizzle of syrup on top.

Ingredients

Syrup
 2 cups sugar
 1 cup water
 1 tsp rose water
 juice of half a lemon
Custard
 300 ml cream
 300 ml milk
 2 tbsp sugar
 2 tbsp cornflour
 3 tbsp semolina
Base and Topping
 1 packet of kaak toast
 ½ cup ground pistachios

Directions

Syrup
1

To prepare the syrup, bring 2 cups of sugar and 1 cup water to the boil for 7 minutes.

2

Squeeze the juice of half a lemon into the syrup and boil for another 1-2 minutes.

3

Add in the rose and orange blossoms water. Stir well and then remove from heat.

Custard
4

To make the custard, measure the sugar, cornflower, semolina, cream and milk into a saucepan and place on a medium heat.

5

Stir for 10 minutes or until the custard begins to thicken.

6

Stir the orange blossom water into the custard and once combined, remove from the heat.

Assembly
7

Lay out a bed of crushed kaak toast in an ovenproof dish.

8

Cover the kaak toast with a layer of sugar syrup.

9

Pour the custard mixture on top.

10

Dust with a layer of ground pistachios.

11

Refrigerate for at least 6 hours.

12

Serve cold with a drizzle of syrup on top.

Layahlee Libnan – The Dessert of the Night