‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world.
The monthly challenge at ‘Chefs Across Boundaries’ this month is the Lebanese Cusine. The challenge was set up by the very talented Garima Sarolia Narera ( http://cafegarima.wordpress.com/ ). I would like to thank Garima, popularly known as ‘G’ for giving this opportunity to dive into the myriad colours, textures, flavours and hues of the Lebanese cuisine! , it was indeed a learning experience. I attempted making a traditional Lebanese dessert named Karawya or Meghli. The recipe is adapted from http://www.thevintagemixer.com/2013/02/meghli-lebanese-rice-pudding/
Meghli or Karawya is a traditional Lebanese dessert based on a floured rice pudding and spiced with anise, caraway and cinnamon. The dish is often garnished with shredded coconut and various nuts including almonds, walnuts, pine nuts and pistachios. Meghli is commonly served to celebrate Christmas or the birth of a child.
Meghli, which means “boiled” in Arabic, was so-called because of the long time (up to an hour) it must be continuously stirred while boiling.
The dish was traditionally served to celebrate the birth of a male heir, but became in modern Lebanese tradition a celebration dessert for any new born. Meghli is also served during the Christmas holiday in recognition of the birth of Christ. Meghli is also symbolic for fertile rich soil which is brown like the Meghli.
[ source – Wikipedia ]
| Prep Time | 120 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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- 1 1/2 cup Rice flour
- 3/4 cup Sugar
- 6 cups Water
- 1 tsp Cinnamon Ground
- 1/2 tsp Anise Ground
- 2 tbsp Caraway Ground
- 1 cup Pistachios Cashew nuts Almonds Walnuts , , and - (chopped)
- 1 cup coconut Shredded
- 1 tbsp Rose water
Ingredients
|
|
- Soak rice flour in 2 cups of water and keep aside for 2 hours
- Soak the chopped nuts in water mixed with a bit of rose water and keep aside.
- Boil 6 cups water in a large pan. Mix the rice flour and water mixture into the pan and whisk it.
- Keep whisking constantly in medium flame and gradually keep adding the sugar and spices.
- Keep stirring till the mixture thickens. It may take 30-40mins.
- Pour the thick mixture in individual serving bowls and garnish it with rose water soaked nuts and shredded coconut.
- Let it sit in the fridge for 3 hours before serving.
[P.S - It can even be served hot. But it tastes better when served chilled]
