Meghli, (sometimes called karawiyah or moghli) is a Lebanese national favorite dessert. It is basically a floured rice pudding that is well spiced with cinnamon, anise and caraway. Meghli is traditionally served to celebrate special occassions, like the birth of a child, Christmas, other national holidays – or even just as a special treat when entertaining guests. Meghli is often garnished with shredded coconut and different nuts – this particular recipe calls for pistachios, but you could also use pine nuts, almonds, walnuts, etc.
- 4 oz. rice flour
- 1/2 cup granulated white cane sugar
- 6 cups fresh water
- 1 tsp. ground cinnamon
- 1-1/2 tsp. ground anise
- 2 tsp. ground caraway
- shredded coconut (sweetened or unsweetened, is up to you)
- pistachio nuts, chopped fine (I like salted nuts in my Meghli, it give a nice contrast to the sweetness. But you can choose unsalted, it’s up to you)
- rose water
- About two hours before preparing your meghli, soak the rice flour in 2 cups of water.
- Chop the nuts up real fine, and soak them in a bowl filled with a mixture of half and half fresh water and rose water.
- Next, boil 4 cups of water in a large pan. Using a whisk, add and stir into the pot the rice flour and water mixture.
- Reduce the heat to medium and, whisking continuously, little by little add and stir in the sugar and spices.
- Continue stirring until the mixture thickens – about 45-50 minutes should do it.
- When nice and thick, pour the mixture into individual serving bowls; garnish with shredded coconut and the rose water-soaked chopped pistachios.
- Place the serving bowls in the refrigerator and allow to get cold for a good three hours before serving your meghli.
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