Meghli

Ingredients

Pudding

• 150 grice flour
• 1.5 litreswater
• 250 gsugar
• 1 tbspground caraway
• 1 tbspground anise
• 1 tbspground cinnamon

Nuts, soaked overnight

• 100 gwalnuts
• 100 gblanched almonds
• 100 gpine nuts
• 50 gpistachios

To finish

• 100 gdesiccated coconut
• more ground cinnamon

Optional

• 1 tspground fennel
• a strip of orange peel

Directions

1. Soak all the nuts in cold water overnight, in separate bowls. The overnight soak is what makes the nuts plump and soft rather than hard and dry against the smooth pudding, and it is the traditional way rather than an optional refinement.
2. Rub the skins off the walnuts and almonds after soaking, which slip off easily. Whisk the rice flour into the cold water until completely smooth, with no lumps at all.
3. Whisk it cold and whisk it thoroughly. Rice flour added to hot water seizes instantly into lumps, and lumps in meghli cannot be got out later. Add the sugar, caraway, anise and cinnamon to the cold mixture. Put the pan over a medium heat and bring it slowly to a simmer, stirring constantly with a whisk.
4. Stir without stopping and reach into the corners of the pan, because rice flour catches and scorches on the base within seconds. Once it thickens, turn the heat right down and cook 45 minutes to an hour, stirring often.
5. Cook it long. This is the difference between a good meghli and a chalky one: the rice flour needs a full hour to lose its raw starch taste.
6. Pour into small glasses or bowls and leave them uncovered at room temperature until cool. Let it cool uncovered so no condensation drips onto the surface, then chill it for a few hours.
7. Top it only at the last moment. Nuts and coconut sitting on the pudding for hours go soggy and lose the contrast entirely. Dust with more cinnamon and serve cold. The spices are traditionally said to help a new mother’s recovery and milk, a belief rather than a documented effect.

Technique

• The nuts are the expensive part and the quantity is not usually reduced, because the topping is the point.
• It keeps three days covered in the fridge, with the nuts added on the day.
• It is naturally vegan, which is why it suits large gatherings.

Substitutions

• Cornflour for part of the rice flour, which sets slightly firmer.
• Any mix of nuts, though pine nuts are the ones people look for.

Variations

• Made with less sugar, which many prefer.
• With a little cocoa, which is a modern touch.
• Served warm, straight from the pot, in winter.

History

Cooked to celebrate a newborn and offered to every visitor; also served at Christmas for the nativity.

Frequently asked questions

What is Meghli?

Meghli is a dessert from Lebanon: spiced rice pudding with caraway and cinnamon, buried under nuts and coconut. Cooked to celebrate a newborn and offered to every visitor; also served at Christmas for the nativity.

How long does Meghli take to make?

Meghli takes 15 min plus overnight soaking of the nuts of preparation and 1 hr of cooking. The recipe makes 8 servings. It is rated easy to make.

What can I substitute in Meghli?

Yes, within limits. Cornflour for part of the rice flour, which sets slightly firmer. Any mix of nuts, though pine nuts are the ones people look for.

What is the most important thing to get right in Meghli?

Soak all the nuts in cold water overnight, in separate bowls. The overnight soak is what makes the nuts plump and soft rather than hard and dry against the smooth pudding, and it is the traditional way rather than an optional refinement.