Meghleh, is a traditional Lebanese sweet, served on a special occasion such as the celebration of a child birth or christmas. It’s a floured rice pudding spiced with caraway and cinnamon, and garnished with shredded coconut, assortment of nuts (almonds, pine seeds, walnut, pistachio) and dried raisins.
The word meghleh in arabic means boiled, knowing that this dessert is served cold, after being boiled for almost 45 mns.
If you are expecting a baby or simply you want to enjoy a quick, easy and flavorful dessert, don’t hesitate to give it a try.
You will need:
- 1/2 cup floured rice
- 1 cup sugar
- 1 1/2 tbsp ground caraway
- 1/2 tbsp cinnamon
- 5 cups water
To garnish you will need shredded coconut, almond, pine seeds, pistachio, walnut and dried raisin. All the garnish is optional and depending on your taste. Personally i like them all, and i soak the nuts in the water before serving to become softer.
In a deep pot add the water, floured rice, sugar, caraway and cinnamon. Stir to combine. Stir over medium heat until the mix comes to a boil (20-30 minutes) Continue to cook the pudding while stirring over medium low heat for 5-7 more minutes, or until the pudding is thick. You know it’s done when it drips from the spoon as a sharp line.
The secret of success of meghleh is in the continuous stirring over medium low heat. Make sure to stir continuously and scrape the bottom of the pot to prevent the pudding from sticking.
Remove the pudding from the heat and pour it into ramekins and set aside to cool completely before garnish.
This pudding should stay put, try not to shake the ramekins so the surface doesn’t get cracks.
It is said that this brown pudding is symbolic of the fertile rich soil, and the nuts on top are like seeds that will sprout and grow on this soil – a perfect symbol for birth. Welcome my baby boy Joud!
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