FOOD AND TRAVEL

Friday, October 22, 2010

Meghli - Lebanese Rice Pudding


I love Lebanese food ( Did I say that before?). Living in Middle East gives you access to wide range of Middle Eastern food from Iranian, Iraqi, Syrian, Jordian to Lebanese to name a few. As a novice, you might not notice the difference in there cuisine. Kebabs are Kebabs. Baklava is Baklava. Yes they taste different from different restaurants but the search is always for good food, good Middle Eastern food. It was not until I started this blog that I started being more aware of what I was eating and  where it comes from. 



The problem that I often face with Middle Eastern sweets is that they are way too sweet for my taste. But this changed when I started getting these homemade sweets from colleagues and they were not full of sugar syrup and cloyingly sweet. This is the difference homemade food can make. I have had quiet a few friends tell me they don't like Gulab Jamun because its too sweet until I made them eat the homemade Gulab Jamun. This goes to say about any food and dessert in particular where you control the sweetness and quality of ingredients.





Ofcourse, it helps that I have Middle Eastern friends and colleagues. A Jordian friend's mother makes the most wonderful Ma'amoul. Melt in mouth filling of dates in flaky pastry. I have had her recipe to try on my cards for so long! On the other hand, a little while ago a Lebanese  friend suggested I try Meghli which would be easier and one of her favorite desserts. I was torn between trying Ma'amoul which does require dough and kneading and Meghli. Considering the easiness, I went with Meghli. I'm glad I did because we truly loved it and so did my colleagues. 

So what exactly is Meghli? Meghli is an authentic and traditional Lebanese sweet dish made from rice and caraway, anise and cinnamon. Meghli is served on special occasions such a birth of the child and the guests who come to visit are often served Meghli. The fact that caraway seeds are good for feeding mothers is also why it is made during this times. It is also served at Christmas to observe the birth of Christ.  People specially like it during winters, served warmed. I can totally relate to that. Who doesn't like a warm rice pudding in winter.

Meghli - Lebanese Rice Pudding
7 individual servings
Ingredients
1 cup white grounded rice 
7 cups water + 1 cup cold water
1 1/2 cups sugar
2  tbsp caraway seeds
1 tbsp anise seed
1 tsp Cinnamon powder
1/4 tsp powdered ginger 


For Garnish 
Slivered almonds
Walnuts
Pine nuts
Slivered Pistachios 
Dessicated coconut flakes (unsweetened)


Method:
Grind  rice until fine and powdery. I don't use rice flour because I like the texture better when its grinded without turning it to flour.


Grind the spices . Caraway, anise, cinnamon. 




Mix rice powder with a cup of cold water. Add sugar and spices. 


Bring the remaining water to boil and slowly add the spice and rice mixture. Keep stirring this mixture occasionally. It will cook for about 45 min to an hour. 


It should coat the back of the spoon. 


Pour it in bowls to serve.You can serve it warm or cold.I particularly liked it warm with a BIT of clotted cream.


If serving cold, it will take the shape of the mold you poured it into. I also like it cold with a BIT (You got to believe me!) of clotted cream.




Garnish with coconut, walnuts, pistachio, almonds and pine nuts.



Sending it over to Whats for Lunch Honey's Monthly Mingle being hosted over at Dirty Kitchen Secrets where Betty chose the  theme Taste Lebanon. So glad they extended the date!
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21 comments

  1. This looks super yummy :) Love the photographs too :)

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  2. Wow, this is so beautiful. Being Pakistani, even I find gulab jamun very sweet.

    Your pics are gorgeous!

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  3. The ground rice makes me think of the Indian Phirni. But the flavors here are way different esp. with the caraway. Mmmmm....

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  4. Your Lebanese rice pudding looks so good! I going to make it with caraway seeds next time! Great pics! I love Lebanese food too! Love those Mezze!

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  5. That looks comforting especially with such fragrant ingredients..use of ajwain in a sweet is quite unique to me...seeing at your post...maybe I can dare else its use in my kitchen is restricted to arbi dishes only !!!

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  7. Thank you all for your lovely comments

    @Tanvi Caraway seeds look and to certain extend are similar to ajwain (also called carom seeds) but they are not ajwain seeds. They are less pungent and taste considerably different. I won't recommend Ajwain as a substitute specially for a sweet dish.

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  8. Beautiful! Sounds incredibly yummy with all those spices!

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  9. that looks so wonderful..sinfully delicious yet comforting at the same time....

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  10. This is just too gorgeous Kulsum, wish to try perhaps should look for carom seeds, wonderful presentation!

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  11. Wow, this pudding looks fantastic. I will have to try this next time I make a Lebanese meal.

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  12. you managed to integrate many of my favorite spices and ingredients. coconut and cardamon are money in the bank for me. thank you for the inspiration and recipe
    matt

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  13. We actually had something very similar at a dinner party not too long ago, thanks for the recipe to try, wasn't sure at the time what the dish was, but sure looks like your pudding.

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  14. I think i'll love this, i love these kinda sweets and this has everything i love in, i can already taste the flavs!!
    i love ur pretty garnish ,u make it so special!

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  15. looks good! keep up the good work:D

    love.
    summer.

    btw, I added an about page on my blog! check it out;p

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  16. I LOVE MEGHLI! my mom is lebanese and i just love her meghli , no'ooa and muhalbiya ( ruz ib haleeb ) but she only makes them in occasions :(

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  17. I am lebanese so I want to give you my own recipe for the meghli:
    Ingredients
    1 cup white grounded rice
    8 cups water
    1 1/2 cups sugar
    1 tbsp caraway seeds
    1 tbsp anise seed
    1 tbsp Cinnamon powder
    here in lebanon we do meghli for many occasions like (baby born and for Christmas )!!!!!!

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  18. I am lebanese so I want to give you my own recipe for the meghli:
    Ingredients
    1 cup white rice flour
    8 cups water
    1 1/2 cups sugar
    1 tbsp caraway seeds
    1 tbsp anise seed
    1 tbsp Cinnamon powder
    here in lebanon we do meghli for many occasions like (baby born and for Christmas )!!!!!!

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  19. A Lebanese friend served me this today! I asked her the name since she just referred to it as Christmas pudding. So tasty. She uses rice flour. And along with the nuts and coconut, she adds some raisins on top. Since she is expecting her first child, another round of meghli will be forthcoming!

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  20. beautiful and looks yumm...bookmarked...I am gonna do it Mahi (my baby) sometime soon.

    Rashmi

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