Beirut Nights is presented as one of the best-known sweets in Lebanese cuisine, a festive dessert built from a soft semolina pudding, a rich cream layer, chopped pistachios and a delicate rose-water syrup. The recipe says it is impressive, but not difficult to make, and suits hosting, holidays, Shabbat, or any meal meant to end on a memorable sweet note.
The pudding layer is made from 150 grams semolina, 900 ml milk, 100 grams sugar, 1/4 teaspoon salt, 2 tablespoons rose water, and 1 teaspoon vanilla. The cream layer uses 400 ml heavy cream, 120 ml milk, 20 grams sugar and 30 grams cornstarch. The syrup combines 100 grams sugar, 100 ml water and 1 teaspoon rose water, and the topping calls for 50 to 100 grams chopped pistachios.
To prepare it, a rectangular pan is well greased, then the pudding mixture is cooked over medium heat until it thickens, vanilla is added, and it is poured into the pan to cool. The cream is cooked separately until smooth and thick, spread over the pudding, and the dessert is chilled for at least 3 to 4 hours. A cooled rose-water syrup is then drizzled over the finished dessert after it is topped with pistachios and cut into portions.
The recipe describes the dessert as a common feature of festive gatherings and family meals, and recommends serving it cold.
