Layali Lubnan (Lebanese Nights)

Recipe View Prepare the Pudding: In a large saucepan, bring the milk to a simmer over medium-high heat. (5 minutes)

Recipe View Slowly pour in the semolina in a steady stream, whisking continuously to prevent lumps. Reduce heat to medium-low. (2 minutes)

Recipe View Continue to stir and cook until the mixture thickens significantly and gently boils for 1-2 minutes. It should be a smooth, creamy consistency. (5-7 minutes)

Recipe View Remove the pan from the heat and quickly whisk in the eggs and rose water (or vanilla extract) until thoroughly combined. The heat will gently cook the eggs. (1 minute)

Recipe View Pour the mixture into a 9x13-inch serving dish or individual serving dishes. Allow the pudding to cool slightly at room temperature. (30 minutes)

Recipe View Once slightly cooled, cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 5 hours, or preferably overnight, to allow it to set completely. (5+ hours)

Recipe View Make the Caramel Syrup: In a heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tablespoons water over medium-high heat. (1 minute)

Recipe View Stir to dissolve the sugar completely. Then, stop stirring and allow the mixture to cook undisturbed until it turns a deep golden brown caramel color. Watch carefully as it can burn quickly. (5-7 minutes)

Recipe View Immediately remove from heat and carefully stir in the remaining water (2 cups). The mixture will bubble vigorously and may harden slightly; this is normal. (1 minute)

Recipe View Return the pan to low heat and stir in the remaining 3 1/2 cups sugar until completely dissolved. (3-5 minutes)

Recipe View Add the lemon juice and bring the syrup to a gentle boil. Simmer for 10 minutes, then remove from heat. (10 minutes)

Recipe View Cover and chill the syrup until ready to serve. The syrup can be stored in a sealed container in the refrigerator for up to a month. (1 hour)

Recipe View Make the Whipped Cream Topping: In a medium bowl, combine the heavy cream and 1 tablespoon sugar. (1 minute)

Recipe View Using an electric mixer, beat the cream until stiff peaks form. Be careful not to overwhip. (3-5 minutes)

Recipe View Assemble and Serve: Once the pudding is set, spread a thin, even layer of whipped cream over the top. (2 minutes)

Recipe View Sprinkle generously with finely chopped pistachio nuts. (1 minute)

Recipe View Cut the pudding into squares or desired shapes. Serve chilled with the chilled caramel syrup drizzled generously over each serving.