Meghli

Method

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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.

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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

Chef’s Tips

• 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.

Pairing Suggestions

• Arabic coffee
• Sweet tea
• Fresh dates

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.