Lebanese Delight: Nutty Meghli Pudding

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (200g) white sugar 1 cup (200g) white sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground caraway 1 teaspoon ground caraway
• 1 teaspoon ground anise 1 teaspoon ground anise
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 cup (75g) mixed nuts (almonds, walnuts, pistachios), chopped 1/2 cup (75g) mixed nuts (almonds, walnuts, pistachios), chopped
• 1/4 cup (20g) shredded coconut, for garnish 1/4 cup (20g) shredded coconut, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.01g

Preparation

1. 1.
   In a large saucepan, combine the rice flour and water. Stir well to dissolve any lumps.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
3. 3.
   Reduce the heat to low and add the sugar, ground cinnamon, ground caraway, ground anise, ground nutmeg, and ground cloves. Stir until the sugar is completely dissolved.
4. 4.
   Continue cooking the mixture over low heat, stirring occasionally, for about 20 minutes or until it thickens to a pudding-like consistency.
5. 5.
   Remove the saucepan from the heat and stir in the chopped mixed nuts.
6. 6.
   Pour the Meghli pudding into individual serving bowls or a large serving dish. Allow it to cool to room temperature.
7. 7.
   Once cooled, refrigerate the Meghli for at least 2 hours to allow it to set.
8. 8.
   Before serving, garnish with shredded coconut and a sprinkle of ground cinnamon.

Treat your ingredients with care...

• Rice flour — Make sure to use finely ground rice flour for a smooth texture in the pudding.
• Mixed nuts — Toast the nuts lightly before chopping them to enhance their flavor and crunchiness.

Tips & Tricks

• For a creamier texture, substitute some of the water with coconut milk.
• Add a splash of rose water or orange blossom water for a fragrant twist.
• Serve Meghli chilled for the best taste and texture.
• Experiment with different combinations of nuts to personalize the dish.
• Sprinkle some crushed pistachios on top for an extra pop of color and flavor.

Serving advice

Serve Meghli pudding in individual bowls or a large serving dish. Garnish with shredded coconut and a sprinkle of ground cinnamon for an enticing presentation.

Presentation advice

To elevate the presentation, consider serving Meghli in small glass jars or dessert glasses. Layer the pudding with shredded coconut and sprinkle some ground cinnamon on top for a visually appealing dessert.