In Lebanon, it’s a sweet a tradition to make this when a baby is born. When friends and relatives visit to see the newborn baby, if one follows tradition, guests would be served Meghli. I remember it tasting for the first time when our neighbor in Beirut gave birth to her second daughter. My mom who was an amazing tailor and also made knitted sweaters that can make Benetton red in envy had made a beautiful knitted set for the baby. We went to a local button and zipper store and we bought buttons with baby ducks shape. I was so happy that day with our gift. We were served Meghli in individual bowls. So many variant nuts smothered in shredded coconuts.
Ingredients :
- I cup Rice flour
- 1 ½ cup Sugar
- 8 ½ cups of cold water
- 2 TBS Caraway Seeds powder
- 1TBS Cinnamon powder
Topping
- One cup grated coconuts
- Sliced Almonds
- Crushed Pistachio, Walnuts
- Note: the variant of the nuts are optional to your desire. Also, I keep the nuts dry but at times, nuts besides coconuts are sulked in water to make it more smooth. I like the crunchiness in contrast to the smooth pudding.
Direction
- Combine all ingredients, except the nuts, in a sturdy, bottom-heavy pan.
- Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat and simmer, continuing to stir for about 10 minutes until the pudding thickens.
- Carefully pour the prepared Meghli into individual cups or a serving bowl.
- Decorate the surface with your choice of desired nuts.
- Allow it to chill in the refrigerator until it’s set and cooled.
- Note: To prevent waste, you can serve Meghli in a larger bowl and allow guests to serve themselves as much or as little as they desire. If using individual cups, be mindful that any leftovers might go to waste.
