Day 10 of quarantine, and I’m feeling incredibly Homesick.
This is a recipe that I cannot take credit for! I didn’t make it up; any Lebanese household will give you the same one (or a slightly different one).
Meghli is made when a baby is born in the family; I recently realized that Caraway was used to increase breast milk flow, which might be why we started making Meghli in the first place?
Let me know if you try it, tweak it, hate it or love it in the comments below!
🍁 Ingredients (8 servings) 🍁
- 1 cup of rice powder
- 8 cups of water
- 1/2 to 1 tbsp Caraway (powder) – according to taste, people do it very differently here; the ratio of caraway to cinnamon can be 1 tbsp:1 tsp, or even 1/2 tsp:1 tbsp. Only you can decide according to taste after you start boiling. Start with 1/2 tbsp of Caraway and 1 tbsp of Cinnamon, and see from there.
- 1 tbsp Cinnamon
- 1.5 cups of Granulated Sugar
- Combine all ingredients in a pot with the (still room temperature) water, and let it soak for around 30 min.
- Keep the water in and bring to a boil, while stirring continuously. Once it starts boiling, reduce to low heat and keep stirring.
- Make sure the mixture is homogeneous as it thickens.
- Once the desired consistency is reached, turn off heat.You can test whether or not it’s ready by dropping half a tsp of the mixture on a (room temperature) plate, and slightly tilting the plate; see the extent to which the liquid holds/falls.
- Serve mixture in bowls and let it cool.
- Once cool, place in fridge.
The garnish is made of soaked (and raw) walnuts, pine nuts, pistachio, almonds, raisins optional, and some coconut powder.
Start by covering the area with coconut powder and then add the pealed nuts!
Stay safe, stay home, and let’s survive this one recipe at a time!