This is one of my all time favorite Lebanese deserts and it happens to be the traditional pudding served in Lebanon to celebrate the birth of a baby. When visitors come to see the new born usually bearing gifts, the parents of the new baby are expected to serve Meghli. Because this pudding is all about celebrating birth, Meghli is also served on Christmas Eve as it is a feast celebrating the birth of Christ.
- 250 millilitres white rice flour
- 500 millilitres sugar
- 2 tablespoons caraway powder
- 1½ teaspoons cinnamon
- 2250 millilitres water
- ½ teaspoon ground anise seed
- 3 tablespoons whole anise seed
- 260 millilitres water (extra)
- almonds (soaked in water and peeled)
- pistachios (soaked in water and peeled)
- pinenuts (soaked in water and peeled)
My Mothers Meghli is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Meghli means 'Boiled', so this recipe requires constant stirring while the mixture simmers to boiling point. There are many Meghli recipes on the net that suggest adding Ginger Powder to the mix, this is not correct. Plus there are new 'additions' such as Shredded Coconut added on top of the Meghli before the nuts. Although I like coconut, I think its addition takes away from this dish as it clings to the teeth, dries the pallet and deprives the eater from the refreshing smooth taste of the Meghli.