Lebanese Meghli
Prep time
Cook time
Total time
Cuisine: Mediterranean diet
Serves: 8 servings
  • 125g (1 cup) Organic rice flour
  • 150g (1¼ cups) Organic unrefined sugar, milled into powder
  • 1 Tablespoon caraway powder
  • 1 Tablespoon cinnamon powder
  • 1 Tablespoon grounded anise seeds
  • 2l (8 cups) cold water
  • 8 Teaspoons organic shredded coconut unsweetened
  • 100g (1/2 cup) Walnuts (peeled and soaked in cold water)
  • 100g (1/2 cup) Almonds (peeled and soaked in cold water)
  • 100g (1/2 cup) Pistachios (peeled and soaked in cold water)
  • 50g (1/4 cup) Pine nuts (peeled and soaked in cold water)
  1. Have all the ingredients prepared as indicated in the ingredients description.
  2. In a large cooking pot add the rice flour, the sugar, the caraway, the cinnamon and the anise and mix them well before adding the water. Add the cold water and mix well. Once it is well mixed put the cooking pot on the stove at low heat and stir well.
  3. Let the mixture cook at low heat, stirring constantly, for about 20 minutes. Depending on the type of rice you may have to cook it a bit longer until it reaches a certain consistency.
  4. Remove from the heat, pour directly into small individual cups or in a large serving dish and let it cool.
  5. Once it is cold add on top of each cup a teaspoon of coconut, and a few walnuts, almonds, pistachios and pine nuts.
The Meghli should not have a runny texture but rather hold itself if you try to tilt it.

It keeps well in the fridge for up to 3-4 days.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lebanese-meghli/