Meghle is a Levantine dessert that makes one so happy! Why? Because it is typically served on the occasion of a new born. Mothers, grandmothers, aunts and other family members make it a social gathering while cooking this dish, either taking shifts while stirring, or competing for the best meghle recipe. I find the trick to having a good meghle dish, is by not having it too sweet so that one can taste the spices used. Also, to have meghle really be a royal dessert, fit for your new baby born (or occasional cravings) be generous with the garnish nuts. Nuts give a great depth and crunch to Meghle, it is almost impossible to have without.
- 9 cups water
- 2 cups sugar
- 1 cup white rice flour
- 2 tablespoons caraway powder
- 1 heaped teaspoon cinnamon
Garnish: (quantities to taste)
- Shredded coconut
- Almonds, soaked overnight in water then peeled
- Pistachio, soaked overnight in water then peeled
- Pine seeds, soaked overnight in water then peeled
- Walnut, soaked overnight in water
- In a deep pot, mix all ingredients at room temperature.
- Put the mixture on medium heat, with continuous stirring.
- Once the mixture boils, lower the heat and let simmer. Stir in the shape of an 8 in order to make sure that the mixture doesn’t stick on the bottom.
- In around 30 minutes to an hour, your meghle should be ready, and start to boil. To test it, dip a cool metal spoon in the mixture. If mixture feels stiff, you are ready to remove from the heat.
- Pour directly into serving plates: small cups for individual servings, or a large deep plate for buffet servings.
- Cover and let to cool in the fridge.
- Garnish before serving: cover the top with shaved coconut, then layer with nuts until all the meghle is covered from the top.
Recipe makes 12-16 individual servings.
Meghle translates into “boiled” in Arabic. Although it may sound like a long boiling period before the mixture is ready to be served, never leave the mixture boiling unattended as it may settle and stick to the bottom of the pot.
Some serve meghle with dried nuts, without the trouble of soaking them in water then peeling them. I find this minimizes the flavor and reduces the great contrast you get from “fresher” soaked nuts. Also, I find it very important to peel the nuts, as their skin becomes too hard, almost leather-like, when soaked in water.