{"id":18649,"date":"2026-06-10T21:11:14","date_gmt":"2026-06-10T21:11:14","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=18649"},"modified":"2026-06-10T23:37:47","modified_gmt":"2026-06-10T23:37:47","slug":"meghli","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/meghli\/","title":{"rendered":"Meghli"},"content":{"rendered":"

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\u2019s 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, with a detailed video tutorial below.<\/strong><\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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Ingredients needed to make meghli<\/h2>\n