Meghli Traditional Lebanese Spiced Pudding

Meghli is a celebratory dessert made of rice flour and spices. This traditional Lebanese spiced pudding is naturally vegan and gluten free.

What is Meghli?

"Meghli" is the Arabic word for "boiled," pronounced as "megh-lee."

Meghli is a cherished Lebanese traditional dessert, notably enjoyed during special occasions like the birth of a baby or Christmas festivities.

This spiced pudding, sometimes referred to as caraway pudding, is made from rice flour, simmered with a medley of warm spices including cinnamon, caraway, and anise. It's not just a treat; it's believed to support lactation (milk production), making it especially thoughtful for new mothers.

To elevate its nutritional profile, pre-soaked nuts are added, aiding digestion and providing a protein boost akin to snacking on soaked almonds.

If you're visiting a Lebanese household to celebrate the arrival of a newborn and to honor the mother, expect to be treated to the delicious flavors of Meghli.

Ingredients and Variations

Pudding

​White rice flour is the main ingredient which turns into a creamy pudding when cooked and then chilled, I also use it in this muhalebia pudding, which is milky.

Spices - a combination of ground caraway and ground cinnamon is an excellent flavor in itself, you can also add ground anise seed.

Either purchase ground up or use a spice grinder to grind whole seeds. Do not skimp on the spices as they are the star flavoring.

Maple syrup is my preferred sweetener as this Lebanese dessert normally calls for white sugar.

Topping

• Choose a mix of walnuts, almonds, pistachios, and pine nuts, tailored to your preference. Ensure they are raw and unflavored.
• Ensure all soaked nuts are peel-free, see the video.
• For larger almonds, separate the two halves; smaller ones can be used as-is or purchased peeled. Soaking aids in removing the skin easily.
• Walnuts may be challenging to peel; remove as much skin as possible after soaking.

Alternatively, sprinkle some finely crushed pistachio as the topping rather than soaking.

Optional Toppings

Sultanas, currants or raisins can also form part of the toppings.

Desiccated coconut is another choice to add to the topping.

How to Make Meghli

Soak the Nuts

Place all nuts in separate containers, submerge with cold water to soak, and refrigerate overnight.

Prepare the Pudding

Combine all dry ingredients in a pot. Add the wet ingredients to the dry ingredients and whisk through.

Turn the heat on medium and whisk continuously until it thickens.

The consistency should be thick but pourable whilst it is warm (as per video).

Once thickened, turn off the heat and immediately pour into individual serving glasses (see notes).

Allow the meghli to cool to room temperature, as it cools down it will thicken considerably and set. Sometimes cracks will form on the skin, this is normal and will be covered by the coconut and nuts. 

Add Topping

Drain the overnight-soaked nuts and peel off any skin. Add a layer of these soaked nuts on top of the individual puddings.

You can use crushed nuts if you prefer, these do not need soaking.

Cover with cling wrap and refrigerate. Serve meghli cold.

FAQ

More Lebanese Desserts

Some of my favorite Lebanese desserts include;

• Sahlab drink is warm sweetened thick milk popular across Levantine countries.
• Rez bi haleeb - whole rice grains in milk pudding
• Haytaliyeh - milky pudding
• Atayef - stuffed Middle Eastern pancakes
• Sfouf is a delicious Lebanese cake made with turmeric.