Smooth and fragrant, Lebanese Meghli, also known as Karawya in Jordan and Syria, is a festive treat cherished for its unique blend of warm spices, including caraway, in a rice pudding base.
Traditionally enjoyed to mark the joyous occasion of a newborn’s arrival or during the Christmas festivities in Lebanon, this aromatic dessert is simple and made with very few ingredients.
What is Meghli?
Meghli, also known as Karawya, depending on where you’re from, is a traditional Middle Eastern or Lebanese Caraway rice pudding often served to celebrate the birth of a baby. It’s a spiced pudding made with rice flour that makes it smooth, thick, and flavored with ground caraway and other spices like ground cinnamon and anise. The pudding is sweetened with white sugar and served either warm or cold.
This traditional dessert is often garnished with a variety of toppings, such as shredded coconut, almonds, walnuts, pistachios, and pinenuts, adding a nice contrast in textures. The spices in Meghli contribute to its unique flavor and are believed to have beneficial properties, making this dessert not just a treat but a gesture of health and goodwill towards the new mother and her baby. It’s said that it helps with lactating. It’s a comforting, aromatic dish that celebrates life and community.
Caraway pudding is called Meghli in Lebanon, while it’s called Karawya in Jordan and Syria. The only difference is the spices. All three spices (caraway, cinnamon, and anise) are added in Lebanon, while it’s spiced with Caraway only in Jordan and Syria.
For more tasty Lebanese desserts that are easily made on the stovetop, check out my Lebanese Rice Pudding, and Burbara Wheat Berry Pudding.
Why You’ll Love This Recipe
- Celebratory and Everyday Dessert – Meghli usually appears on special occasions like the birth of a new child in a family, as it’s perfect for new mothers since it helps with milk production, or at Christmas time. However, it’s an easy and comforting dessert that many families like to make during the colder months.
- Serve Warm or Cold – Meghleh can be served warm, at room temperature, or chilled from the fridge.
- Allergy Friendly – This dessert is naturally gluten-free, dairy-free, and plant-based/vegan, making it suitable for many diets. It is often topped with coconut and nuts, but to make it even more allergy-friendly, skip the tree nuts and garnish with coconut only.
Ingredients In Meghli
Here’s what you need to make this easy Lebanese Caraway Rice Pudding:
Complete list of ingredients and amounts can be found in the recipe card below.
- Rice Flour is the base of the dessert and what thickens it and makes it creamy. You can buy rice flour, or if you have a powerful blender or food processor, you can make your own by blending rice into a fine powder. Typically, white rice flour is used, but brown rice flour also works.
- Spices: You need ground caraway, ground cinnamon, and ground anise. Cinnamon and anise are optional, but they add a lot to the flavor of the dessert. If you have caraway and anise seeds, make sure to grind them into a fine powder before using them.
- Sugar: Sweeten your pudding with white granulated sugar. If you prefer other sweeteners like cane sugar or maple syrup, that works too.
- Toppings: Choose your favorites, but traditionally, Meghli is served with desiccated unsweetened coconut (shredded coconut or coconut flakes work, too!) and nuts that are often soaked in water to soften them. Think blanched almonds, walnuts, pine nuts, hazelnuts, pistachios, or even ground pistachios. Keep in mind that pine nuts and pistachios do not need to be soaked if you choose to do so.
How To Make Meghli
- Combine the dry ingredients (rice flour, sugar, and spices) in a medium pot.
- Add Water to the dry ingredients and whisk until well combined.
- Cook: Move the pot to the stovetop and cook over medium heat while stirring continuously until the mixture thickens and you reach the right consistency (about 10 minutes).
- Remove from Heat and pour the pudding into individual bowls. Garnish with coconut and nuts before serving.
Tip!
Patience is Key: The flavors of Meghli develop over time, so making it a day ahead can result in a more flavorful dessert.
Meghli Recipe Tips
- Rice Flour: Use fine rice flour that dissolves easily and creates a smooth pudding.
- Quality Spices: For the most potent flavor, use freshly ground caraway and cinnamon. Fresh spices make a significant difference in the aroma and taste of Meghli.
- Consistent Stirring: When cooking Meghli, constant stirring is essential to prevent lumps and ensure a smooth texture. Do not walk away from the stove as you make Karawya.
- Sweetness to Taste: Adjust the sweetness according to your preference, but remember that the toppings will add extra layers of sweetness and texture.
- Add More Flavors: Other spices that can be added to the pudding include freshly ground nutmeg, ground cloves, and ground ginger.
Storage Tips
- Cool Down Completely: Allow the pudding to reach room temperature before storing. This prevents condensation from forming under the plastic wrap, which could make the pudding soggy.
- Store in the Fridge: Cover each bowl of Meghli with plastic wrap. This keeps it fresh and prevents it from absorbing refrigerator odors. Store in the fridge for up to 5 days.
- Add Toppings Later: If possible, add the toppings (like nuts and coconut) just before serving, especially if you plan on storing the pudding for several days. This keeps the toppings crunchy and prevents them from becoming too soft.
How to Serve Meghli
Serving Meghli to guests is fun with a pretty presentation. Here are a few ideas:
- Glassware: For a more modern twist, serve Meghli in clear glasses or dessert/ice cream glasses, layering the pudding with the toppings so that the layers are visible from the outside. You can also serve in parfait glasses. For a rustic look, serve the pudding in small mason jars or small wooden bowls with small dessert spoons.
- Patterned Toppings: On top of the Meghli, create patterns with the nuts and coconut. A circular pattern or a simple design can make the dish look more enticing.
- Mint Leaves: A mint leaf or two on top of each serving can add a fresh contrast to the rich spices of the Meghli, both in flavor and color.
More Middle Eastern Dessert Recipes To Try
Lebanese Rice Pudding
Mouhalabieh (Lebanese Milk Pudding)
Wheat Berry Pudding (Burbara)
Sahlab (Middle Eastern Milk Pudding)
Make this traditional Lebanese dessert next time you are celebrating the birth of a new child in your family, or maybe make it for a friend! Or you’re simply craving a comforting Middle Eastern dessert that you can make in under 15 minutes. If you try it, don’t forget to leave a review and a rating in the comments box below.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Meghli (Lebanese Caraway Rice Pudding)
Recipe Video
Ingredients
- ½ cup (75 g) rice flour
- ⅔ cup (135 g) granulated sugar
- 2 teaspoons ground caraway
- 1 teaspoon ground cinnamon
- 1 teaspoon ground aniseed
- 4 cups (1 liter) water
Toppings:
- Shredded coconut
- Walnuts
- Almonds
- Pine nuts
- Pistachios
Instructions
- Optional – If you choose to soak the nuts, cover the walnuts and almonds with hot water and allow to sit as you make the pudding.
- Combine the rice flour with sugar, caraway, cinnamon, and anise in a medium-sized saucepan or pot. Then add water, and whisk until no lumps remain.
- Transfer the pot to the stovetop, and place over medium-high heat. Stir continuously with a whisk or a spatula for about 5 minutes or until the mixture comes to a boil.
- Lower the heat to medium-low, and continue stirring until the mixture thickens (about 5 more minutes). Remove from the heat, and ladle into bowls immediately.
- Serve warm, or allow to come to room temperature then cover and chill for at least 3 hours. Garnish with coconut and nuts right before serving.
Notes:
- Stir Constantly: Keep stirring the pudding as you cook it to prevent lumps and ensure a smooth texture.
- Adjust Sweetness: Tailor the amount of sugar to your liking, considering the additional sweetness from toppings.
- Flavor Variations: You can also add ground nutmeg, cloves, or ginger for more spice.
- Serve Warm or Cold: Enjoy Meghli warm, at room temperature, or chilled.
- Storing: Let it cool to room temperature to avoid condensation. Wrap bowls with plastic wrap; store in the fridge for up to 5 days.
- Add Toppings Before Serving: Apply toppings like nuts and coconut freshly to maintain crunch.
- Nutrition values are calculated per serving without any toppings.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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