Meghli

What Goes With It

• Arabic coffee
• Sweet tea
• Fresh dates

How to Cook Meghli

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1. Soak the walnuts, almonds and pine nuts in cold water in separate bowls for at least 480 minutes, or overnight.

   Mark done

2. Whisk the ground rice, sugar and all the spices with 500 ml of the water until completely smooth and lump-free.

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3. Stir in the remaining litre of water and bring to the boil over medium heat, whisking continuously.

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4. Once it boils, lower the heat and cook 45 minutes, stirring every few minutes, until it is thick, glossy and very dark brown.

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5. Pour into small glasses or bowls and leave to cool to room temperature, then chill until cold and set.

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6. Drain the soaked nuts and pat them dry.

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7. Cover the surface of each glass thickly with coconut, then pile the soaked nuts on top and serve cold.

   Mark done

Related guides: Prep, cook and total time · Choosing rice.

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Notes From the Method

A full 45 minutes of simmering. Undercooked spices taste raw.

Soak the nuts, do not toast them. Soft and milky is the point.

Whisk continuously as it comes to the boil or it catches.

Storing and Reheating

Refrigerated for 4 days; add the nuts and coconut only when serving. Do not freeze.

Questions and Answers

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.