Some sweet Lebanese recipes include layali libnan, a semolina pudding, and sfoof, a semolina turmeric cake. To make layali libnan, boil 8 cups of milk over medium-high heat, then turn the heat down, and stir in 1 1/2 cups of semolina.
Continuously stir the milk as you add the semolina and for an additional one to two minutes. Turn off the heat, and add in 2 eggs and 3 tablespoons of rose water. Transfer the mixture to a 9-by-13-inch pan, and cover it with plastic wrap after it has slightly cooled. Chill the dish in the refrigerator for at least five hours to set.
Dissolve 1/2 cup of sugar in 2 tablespoons of water over medium-high heat, and continue to stir it until the syrup turns golden brown. Take the pan off the heat, and add in 2 1/4 cups minus 2 tablespoons of water. Return the syrup to the heat, and mix in 3 1/2 cups of white sugar until it dissolves. Add 1/4 teaspoon of lemon juice, and simmer the syrup for 10 minutes. Serve the dish topped with sweetened whipped cream, chopped pistachios and the syrup.
To prepare sfoof, preheat the oven to 350 degrees Fahrenheit. Combine 1 1/2 cups of semolina, 1/2 cup of all-purpose flour, 1 teaspoon of ground turmeric and 1 1/2 teaspoons of baking powder in a mixing bowl. In another bowl, dissolve 1 1/8 cups of white sugar in 1 cup of milk. Add the dry ingredients and 1/2 cup of vegetable oil, and blend them together for five minutes with an electric beater set to medium.
Transfer the batter to a greased 9-inch round baking pan, and top it with 1 tablespoon of pine nuts. Bake for 25 to 35 minutes, using a toothpick to test for doneness.