Dish

Meghli

Walnut pudding

Meghli is made by mixing rice flour, sugar, and spices like cinnamon and anise. The mixture is then cooked on the stove until it forms a thick and creamy pudding. The dessert is often flavored with rose water and topped with shredded coconut and nuts. Meghli is a popular dessert in Lebanon and is often served during special occasions like weddings and holidays. It has a sweet and fragrant flavor that is perfect for those who love desserts.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Dessert› Pudding

Origins and history

Meghli has been a popular dessert in Lebanon for centuries. It is believed to have originated from the Phoenician period and has since become a staple in Lebanese cuisine. The dish is often served to celebrate the birth of a new baby.

Dietary considerations

Suitable for gluten-free and vegan diets. Does not contain any animal products or gluten.

Variations

There are many variations of meghli, with some adding orange blossom water or using different types of nuts like pistachios or almonds. Some also add raisins or dried fruit for added texture.

Presentation and garnishing

To make meghli extra fragrant, use high-quality rose water and anise. You can also add a pinch of salt to balance out the sweetness of the dish. Meghli is traditionally served in a bowl and topped with shredded coconut and nuts. It can also be garnished with a sprinkle of cinnamon or rose petals for added color and flavor.

Tips & Tricks

Meghli can be stored in the refrigerator for up to 3 days. Before serving, let it come to room temperature and give it a quick stir to restore its creamy texture. If the pudding is too thick, you can add a splash of milk or water to thin it out.

Side-dishes

Meghli is often served as a dessert on its own, but it can also be paired with other Lebanese desserts like baklava or ma'amoul. It can also be served with a cup of hot tea or coffee.