My Momma’s Homemade Traditional Meghli Recipe
Oh, how I love traditions! The older I get (yep I am reaching the post mid-30’s mark), the more and more attached I get to traditions. Maybe because they remind us that we are part of a history that defines our past, shapes who we are today and who we are likely to become. Tradition contributes a sense of comfort and belonging. It brings people together and offers a forum to celebrate the things that really matter in life.
Did I mention that I loooove traditions? Today, I wanted to share a Levantine traditional dessert called Meghli (aka Karawya), which is served when a family welcomes a new baby. It is basically a gluten free rice pudding that is spiced with anise, caraway and cinnamon, garnished with coconut and decorated with some blanched almonds, walnuts, pistachios and pine nuts.
Isn’t it sad that with globalization and commercialization, a lot of our traditions are becoming trivialized? Well, I won’t lie and tell you I had the know-how for this recipe but I wanted to learn so that one day, I can hopefully pass down this knowledge to my kids. So, I dragged my momma to the kitchen and switched on my learning googles (with a pen and paper).
- 30 minutes
- 1 cup organic rice flour
- 1 cup organic unrefined sugar
- 1 tablespoon caraway powder
- 1 tablespoon cinnamon powder
- 1 tablespoon grounded anise seeds
- 8 cups cold water
- 8 teaspoons organic unsweetened, shredded coconut
- 1/2 cup walnuts
- 1/2 cup almonds
- 1/2 cup pistachios
- 1/4 cup pine nuts
- Soak the walnuts, almonds, pistachios and pine nuts in cold water. They will be used at the end for decoration.
- In a large cooking pot add the rice flour, the sugar, the caraway, the cinnamon and the anise and mix them well.
- Then, add the cold water and mix well.
- Once it is well mixed put the cooking pot on the stove, at low heat and continue to stir well.
- Let the mixture cook at low heat, stirring constantly, for about 20 minutes. The texture should no longer be runny.
- Remove from the heat and pour directly into small serving cups or in a large serving dish. Let it cool off.
- Once it is cold, add on top of each cup a teaspoon of coconut shavings, and as many walnuts, almonds, pistachios and pine nuts as you please.
Did you know that Meghli means ‘boiled’ in Arabic since there is boiling needed to cook the rice flour 🙂