Tuesday, 22 September 2015

Layali Lubnan | Lebanese Semolina Pudding | Guest 1 @ Kukskitchen




I present to you the first ever guest post on my humble blog. This is new and I intend to make guest posts part of kukskitchen. The inauguratory post is contributed by my dear friend, Rafeeda,  whom I found through this blogopshere. She hosts a beautiful blog called 'The Big Sweet Tooth'. As I always say,she is one enthusiastic blogger and a loving person at heart. Her kindness oozes out in her words. I am a big fan of her photography and I seek to improve upon my humble blog. Previously, she had me as a guest on her blog through a yummy asian recipe.

Thank you so much for gracing my blog with your presence.








Sherin had asked me for a guest post not less than three months ago. I was totally packed – Ramadan, Eid, travel, then home sickness. Having foreseen my schedule, I requested her for time. And she granted the same. I had also mentioned that I would work on the same in September. Even though I didn’t forget about it, the task I had agreed was pushed to a corner as I battled with home sickness, kids getting back to school and me getting back to work. We all know how it feels to come back after a few weeks of pampering by our own dear ones from back home. Alhamdulillah, I settled in quite fast thanks to the kids and then I suddenly remembered that Sherin’s request was pending. So finally I guess the time has come… She was already a guest at my little space while I was enjoying my stay back home…

A little introduction to myself – my name is Rafeeda and I blog at “The Big Sweet Tooth”. Just like my blog name, I have an uncontrollable and inconsolable sweet tooth, which I fight day in and day out to keep under control, and my burgeoning weight is not helping me either. As already mentioned, I am a working mother with two lovely daughters and cooking to me is a stress buster once I come back from the grind. I enjoy every aspect of blogging and hope to continue as much as I can! J

I had already clicked for Sherin before I had left for vacation, so I was clear as to what to provide for her. Staying in a multicultural country like UAE helps you to get to know many cuisines, if you are really adventurous! Lebanese food is very commonly available; especially you can find shawermas and falafels in every nook and corner of the street.  Any person who comes to stay in the UAE first gets accustomed to the “khubz”, which is flat leavened bread, available in every small grocery in the country. Having said that, I love good Lebanese food and whenever we go out, we always relish it quite well. Their desserts are quite delicious as well. The flavors of orange blossom water and sometimes rose water is just so powering, that many may not take a liking of it as such. But I love the smell and flavor that both give and therefore that explains why I love this absolutely simple dessert that I am bringing along today.

Layali Lubnan, if literally translated means “the nights of Lebanon”. It is a simple dessert made with milk and semolina (rava), flavored by orange blossom water and served with a generous whipped cream topping. Normally, mastic is added to the recipe for its original flavor, however I did not use it. This dessert is so easy that it can be whipped in very little time and allowed to set while you prepare the rest of the meal. The best part of this recipe is that you can adjust the semolina quantity as per your liking – add less for a wobbly pudding and more to be able to cut it like squares! Sharing with you just the way we like it… J



Layali Lubnan – Lebanese Semolina Pudding
Serves 4

Ingredients:

500 ml milk
1/4 cup semolina (rava)
1/4 cup sugar
1 egg, beaten
1 tbsp orange blossom water
1 tbsp rose water
Whipping cream for topping
Honey for drizzling
Pistachios and dried apricots for garnish

Method:

Combine the milk, semolina, sugar and egg in a saucepan and mix well till the egg and sugar is totally dissolved. Cook on low pan stirring in between till the mixture boils and thickens. Switch off the heat and add the orange blossom water and rose water. Mix it well.

Pour into four glasses or bowls. Allow to cool and set in the refrigerator.

Just before serving, top with whipping cream. Drizzle honey generously on top. Sprinkle in chopped pistachios and apricot. Serve!

Notes:

1. You can make this eggless by avoiding the egg. Increase the semolina to 1/3 cup if doing so.
2. The amount for the flavoring waters was quite powering, but we loved it. Reduce it to half tbsp for milder flavors. You can use either one of them too.
3. Authentic recipes show the use of a little mastic into the recipe. Since I don't know much about it, I wouldn't comment! :)
4. Originally, a thick sugar syrup is prepared and drizzled over the pudding before serving. Instead of the sugar syrup, I used honey which is healthier alternative. Otherwise, the pudding is really mild in sweetness.
5. The whipped cream topping is a must, though the garnishes mentioned are optional. You can use any nuts and available seasonal fruits to top your pudding.
6. You can make this in one pan to scoop and serve as well!





I sincerely hope you like the post, Sherin. It was a pleasure working on it and wish you all the very best in your blogging journey…





Also check out - Banana muffin - Click on the picture for recipe.




If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

Thank you xx

Cheers
Sherin Deepu

17 comments:

  1. It was such a pleasure doing this post for you... Thank you for all those lovely words... :)

    ReplyDelete
    Replies
    1. Dear Rafeeda

      Thank you so much dear. Wish to work with you more :)

      Regards
      Sherin

      Delete
  2. Are you supposed to dry roast or fry the semolina before cooking?

    ReplyDelete
    Replies
    1. Not required dear... Just whisk into the milk... :)

      Delete
  3. Never added orange blossom in cooking..this s such a delicious pudding.. Grt post

    ReplyDelete
    Replies
    1. Dear Vidya

      Thank you much for visiting. Orange blossom is a great additive to puddings. Cheers to Rafs

      Regards
      Sherin

      Delete
  4. A great looking pudding. It's always nice to learn about new cuisines.

    ReplyDelete
    Replies
    1. Dear Mayuri

      Thank you so much for visiting kukskitchen.

      Regards
      Sherin

      Delete
  5. Lovely pudding..very easy one too..will definitely try this soon.. Cheers:)

    ReplyDelete
    Replies
    1. Dear Harsha

      thank you for visiting. Pls do try this lovely recipe

      Regards
      Sherin

      Delete
  6. Oh yummy yummy! this looks so good. I love these kind of easy but so full of flavor dishes! Indian food

    ReplyDelete
    Replies
    1. Dear Rajesh

      Thank you for visiting. Would taste amazing, pls do try and let us know.

      Regards
      Sherin

      Delete
  7. lovely pudding...enjoyed reading the whole post

    ReplyDelete
    Replies
    1. Dear Ruxana

      Thank you for for the lovely comment. Cheers to Rafs

      Regards
      Sherin

      Delete
  8. Never added egg in pudding also orange blossom , this is an entirely different and lovely looking pudding

    ReplyDelete
  9. Thanks for the useful information. Your article is beneficial for us and those who are searching for Cakes in Indore.

    ReplyDelete
  10. Great information here. Lucky me I ran across your site. I have bookmarked it for later!
    online cake delivery in indore

    ReplyDelete

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin


Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.

Author

My photo

 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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