The Meghli is a Lebanese spiced pudding made with rice flour, flavored with anise, caraway, cinnamon, and garnished with grated coconut and nuts. Naturally gluten-free and lactose-free.
▶In Syria or Jordan, it is often called Karawiyah after the spice “caraway” which is the main ingredient, considered beneficial for nursing mothers: it is believed to promote milk production.
▶In Arabic, “meghli” literally means “boiled”, referring to the fact that it needs to be cooked with continuous stirring.
▶Traditionally served at the birth of a child, as a way to celebrate the arrival of the newborn: friends and family are invited home, Meghli is distributed to celebrate.
Over time, this tradition has been extended to other important celebrations: today it is very popular as a Christmas dessert among Christian communities in Lebanon and the Levant.
▶▶ The dark brown color of the pudding (due to the spices) is symbolically associated with “fertile ground” — a wish for abundance, prosperity, and fertility for the new year (or the new birth).
Therefore, you can find the recipe on the blog for
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Boiling
- Cuisine: Lebanese
- Seasonality: Christmas, All Seasons
Ingredients
- 1 cup rice flour
- 1 cup granulated sugar
- 1 tbsp caraway (ground)
- 1 tsp cinnamon
- 1 tsp anise seeds (optional)
- to taste grated coconut (desiccated)
- to taste mixed nuts (walnuts, pistachios, pine nuts, almonds)
Steps
1. In a large pot, mix rice flour, sugar, and powdered spices (caraway, cinnamon, possibly anise).
2. Add cold water little by little, stirring with a whisk to avoid lumps.
3. Bring to a boil over medium-high heat, then lower the flame — stir constantly. Cooking takes a few minutes depending on the quantity and flour, until the mixture thickens and becomes creamy-dense. (Long cooking of 30 minutes with 8 cups of water)
4. Once it reaches a “pudding”-like consistency — thick, not liquid — pour the mixture into individual bowls or one large bowl. Let cool.
5. Before serving — at room temperature or cold — garnish with grated coconut and mixed nuts / walnuts / pistachios / pine nuts / almonds.
Tips from TravelingEating
To replace caraway, which has a sweet aroma similar to anise or fennel, cumin is not suitable because it is bitter, earthy, and pungent, typical of spicy and savory dishes (like curry or chili).
More suitable alternatives:
• Fennel seeds (slightly sweeter, but similar)
• Green anise (more delicate aroma)
• Star anise (in very small amounts)
You can also mix anise and fennel to get closer to the caraway flavor profile.
FAQ (Questions and Answers)
What is the difference between caraway and cumin?
The difference between caraway and cumin is significant, although they are often confused because they belong to the same botanical family (Apiaceae) and the seeds look similar.
In many languages (English/French), “caraway” and “cumin” are often mixed up, or even erroneously translated. It often happens with poorly distinct local names.
Common and botanical names
• Caraway (Caraway in English):
Botanical name: Carum carvi
Italian: carvi, meadow cumin, kummel (in German)
• Cumin:
Botanical name: Cuminum cyminum
Italian: cumino
Widely used in Indian, Middle Eastern, Mexican cuisine
Aroma and flavor
• Caraway: More sweet aroma, slightly mentholated and anise-like
Reminiscent of fennel, anise, licorice
Typical of Middle Eastern sweets, black bread, cheeses (e.g., gouda with caraway)
• Cumin: More earthy, warm, pungent, and bitter flavor
Used in curries, chili, tajine.
Culinary uses
• Caraway:
Sweets (like Lebanese Meghli)
Liqueurs (Kümmel, Akvavit)
Bread (rye bread)
Central European and Middle Eastern cuisine
• Cumin:
Savory spice
Indian, Mexican, North African, Middle Eastern dishes
Legume-based dishes
✅ In summary:
Caraway ≠ Cumin: they are not interchangeable in traditional recipes, especially sweets like Meghli, which requires caraway for its typically sweet-anise aroma.
