Lebanese Semolina (layali Lebnan)

Lebanese Semolina (layali Lebnan)

Prep. 15 mins
Cooking 5 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


3 cups milk
1/2 cup semolina flour
3 tablespoons sugar
1/8 teaspoon ground mystique (optional)
1 tablespoon rose water or orange blossom water
2 bananas
1 tablespoon lemon juice
2 cups clotted cream or whipped cream
Finely ground pistachios and rose petal jam, for garnish
Honey, for serving



  • In a heavy-bottomed saucepan over medium heat, combine milk, semolina flour, sugar, and mystique. Bring to a boil. Boil for 5 minutes, stirring constantly until bubbly and thickened.
  • Remove pan from heat. Add rose water. Spread mixture into a baking dish. Let cool until set.
  • Cut bananas into slices and drizzle with lemon juice to avoid discoloration. Arrange on top of semolina mixture to cover it completely.
  • Spoon the cream into a pastry bag fitted with a star tip. Cover bananas with cream.
  • Garnish with pistachios and jam. Cut into wedges and serve with some honey on the side to add as desired.

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