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Meghli

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This favored pudding that goes by the name of meghli is made in Lebanon when a baby is born, a pudding that is brimming with a warm spice mix of cinnamon and caraway and thickened with rice flour, it’s silky, sweet and smooth with a crunch in every bite, coming from nuts, don’t reserve it only for the occasion of a child’s birth, it makes a great fianle to any festive occasion, make the night before you need to serve it for an excellent hosting stratedgy.

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Meghli is a refrigerator dessert, a classic Lebanese pudding that is incredibly easy to prepare. Just blend together the rice flour, sugar, caraway and cinnamon powder, add water and bring to a boil and keep it boiling for 15 minutes, meghli in Arabic means boiled, with that said you know you have to boil it to thicken up, consistency should be moderately dense, too much boiling you will end up with a stodgy meghli, less boiling the end result will be wishy-washy, so please stick to the mentioned time, note that meghli will thicken up a bit upon cooling.

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Meghli is delectable, gluten free and vegan by nature, nuts are nutrient-dense foods packed with fiber, healthy fats, protein, vitamins, and minerals. Meghli is arguably better than ice cream for me, it delivers a smoother mouthfeel and a richer spicy flavor.

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Ingredients needed to make meghli

  • Rice Flour
  • Sugar
  • Water
  • Caraway Powder
  • Cinnamon Powder
  • Blanched Almonds
  • Pine Nuts
  • Raw Shelled Pistachios
  • Walnuts
  • Raisins
  • Unsweetened Desiccated Coconut

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Ingredients needed to garnish the meghli with

  • Blanched Almonds
  • Pine Nuts
  • Raw Shelled Pistachios
  • Walnuts
  • Raisins
  • Unsweetened Desiccated Coconut

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Refrigerate the meghli for at least 6 hours, garnish the ramekins you’re serving and keep the rest covered with clingfilm. The soaked pine nuts and almonds should be kept in the fridge in their water.

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Tips and Tricks

  • Soak and refrigerate the pine nuts and blanched almonds in water: It is important to refrigerate the blanched almonds  and pine nuts in water, soak and refrigerate for at least 8 hours; the chilled the water firms the protein, yielding a crisp snappy crunch rather than soft texture.
  • 2 cups of sugar are perfect for my wicked sweet tooth, you can reduce it to 1 1/2 cups if thats better for you.
  • The meghli needs to be chilled for at least 6 hours: The pudding needs to be covered and refrigerated for at least 6 hours and up to overnight before serving.
  • The most common items used to garnish meghli are unsweetened desiccated coconut, blanched almonds, pine nuts, chopped walnuts, chopped pistachios, and raisins, if you’re not a fan of any, simply eliminate, you should enjoy the nuts here.
  • Garnish with desiccated coconut and nuts right before serving: Add the unsweetened desiccated coconut and other nuts right before serving, this is the best way to maintain that satisfying favored crunch in every bite.
  • Meghli can be loosely covered with clingfilm and refrigerated for up 5 days (without the garnish).
  • Some folks add anise seeds, or anise seed water, I don’t, I prefer nothing dominates the flavors of caraway and cinnamon powder.

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Meghli

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Prep: 5 minutes
Cook: 40 minutes
Servings 12
Course
Dessert
Cuisine
Lebanese
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Description

Ingredients
 

  • 1 cup rice flour
  • 2 cups sugar, you can reduce it if you don't have a sweet tooth.
  • 2 tablespoons caraway powder
  • 2 tablespoons cinnamon powder
  • 9 cups water

Garnish:

  • 1 cup unsweetened desiccated coconut
  • 1/2 cup blanched almonds
  • 1/2 cup pine nuts
  • 1/2 cup raw shelled pistachios
  • 1/2 cup black or golden raisins

Instructions
 

  • Place the blanched almonds, walnuts and pine nuts in separate small bowls and cover with water, refrigerate.
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  • Roughly chop the raw shelled pistachios, cover and set aside.
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  • In a large pot, combine together the rice flour, sugar, caraway powder, cinnamon powder, mix well and pour in the water; place over medium-high heat, whisking constantly.
  • Bring to a boil, reduce heat to low and simmer uncovered for 15 minutes, allowing the pudding to considerably thicken up.
  • Spoon into individual ramekins, allow to cool down to room temperature, cover each ramekin with plastic wrap, and refrigerate overnight.
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  • To serve: Sprinkle some desiccated coconut over each ramekin, generously garnish withthe drained nuts and raisins., enjoy!
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Video

Keyword candied peanuts, caraway powder, cinnamon powder, raisins, rice flour, unsweetened desiccated coconut
Tried this recipe?Let us know how it was!

 

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

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