Traditional Style Meghleh

For Chloe and Ella

My close friends Carole and Elie recently have been blessed with two beautiful girls! Newborn babies are like angels with their tiny fingers and tiny everything:) What an amazing feeling, incapable of expressing in words. I know, because I’m a mother of 2 girls too. My love for Kaia and Axel is growing bigger every day. They are my whole world! They make my heart melt away especially in the morning when they come to our bed with their messy hair on their faces and cute nightdresses.

“I’m so happy for you Carole, your heart will melt away too when Chloe will hold to your pinky and when Ella will start squeezing you tightly. I wish them a happy life, God bless them and let them always be healthy, safe and sound”.

Now back to our Lebanese heritage, Meghleh is the dessert we offer when relatives and friends are over to congratulate parents for the birth of their baby. It is also served on Christmas to celebrate the glorious birth of Jesus Christ.

A powder rice based treat spiced with cinnamon, caraway and aniseed powder. A very special taste different from any other dessert I know and full with flavor sensations. I love it more when topped with nuts, it makes it look more appealing and taste delish.

My kitchen today is a far better place with the smell of Meghleh cooking!

Welcome Chloe and Ella, this one goes for you!

Traditional Lebanese Meghleh

Ingredients

  • 1 cup powder rice
  • 1 1/2 cup sugar
  • 7 to 8 cups water
  • 1 tbsp cinnamon ground
  • 1 tbsp aniseed powder
  • 1 tbsp caraway powder

To garnish 

  • Coconut powder
  • Walnuts (soaked)
  • Almonds (soaked)
  • Pine nuts (soaked and peeled)
  • Pistachios (soaked and peeled)

Preparation

  1. In a large saucepan dissolve rice powder and sugar in water, add spices and bring to a boil stirring constantly with a wooden spoon until mixture thickens or about 15 to 10 minutes.
  2. Spoon the mixture evenly in serving cups.
  3. Serve cold, covered with grated coconut and nuts. (It’s better to garnish just before serving)
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14 thoughts on “Traditional Style Meghleh

  1. Megleh sounds so interesting! We make rice-based pudding in Kerala;we use sugar, milk, coconut and jaggerry among other things. But this combination of aniseed powder and caraway seed is fascinating!

  2. There aren’t a lot of ‘Tonettes’, and Joyce was originally a last name, and still is in Ireland and with some Irish -Americans.It had also been a man’s name, but the gals seem to have hijacked it!(Like Leslie and a few others).
    My mother was Italian, and cut her mother’s name short,(she was called Antonietta) and then she cut my father’s name short for my middle name,”Marta”,(that grandmother’s name was “Martha”).
    I have run across several ‘Mayas’; it is such a soft, flowing name, (and easy to remember and spell, unlike “Tonette”!)

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