Layali Loubnan recipe by Chef Maroun Chedid


Serves 6-8 | Prep/cooking 45min
  • 240g butter
  • 400g crumbs (kaak)
  • 135g corn flour
  • 1.5l milk
  • 125g powdered milk
  • 75g sugar
  • 40g finely cracked walnuts
  • 3g mastic
  • 20ml rose water
  • 20ml orange blossom water
  • 75g soaked peeled walnut
  • 75g soaked peeled pistachio
  • 75g soaked peeled almond

For the syrup

  • 500g sugar
  • 250ml water
  • 15ml orange blossom water
  • 15ml rose water
  • 1ml orange juice
  1. Melt the butter in a frying pan. Add ground kaak, fry until lightly browned and crispy, put aside to cool.
  2. Spread half of the kaak into a thin layer in the bottom of the serving platter and refrigerate.
  3. Dissolve corn flour in cold water. Boil milk with powder milk and sugar and add the dissolved corn flour to the boiling liquid, boil to desired consistency.
  4. Add mastic, rose water and orange blossom water.Pour the half of the milk mixture over the chilled fried kaak and refrigerate.
  5. Spread another layer of fried kaak and sprinkle cracked walnuts with rose water and orange blossom water. Pour the remaining milk mixture and refrigerate.
  6. Sprinkle with the remaining kaak and garnish with nuts. Serve with sweet syrup

 For the syrup

  1. Boil all the ingredients together till the desired thickness.


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