Meghli: Difference between revisions
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'''Meghli''' or '''Moghli'''<ref>Hussien Dekmak, [http://www.bmivoyager.com/2009/03/07/easy-peasy-lebanesy/ "Easy, Peasy, Lebanesy"], ''Voyager'', March 7, 2009</ref> is a traditional [[Lebanon|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.<ref>Dalal A. Holmin, From the Tables of Lebanon: Traditional Vegetarian Cuisine, Book Publishing Company (TN); 1 edition (June 1997), pg 164</ref> Meghli is commonly served to celebrate [[Christmas]] or the birth of a [[child]].<ref>[http://www.arabicnews.com/recipes/Meghli.html Meghli], Arabicnews,com</ref><ref>Kamal Mouzawak, [http://poetryoffood.com/stories/food-artisan/kamal-mouzawak/merry-meghli Merry Meghli!], Poetry of Food, poetryoffood.com, retrieved 3-7-2010</ref> |
'''Meghli''' or '''Moghli'''<ref>Hussien Dekmak, [http://www.bmivoyager.com/2009/03/07/easy-peasy-lebanesy/ "Easy, Peasy, Lebanesy"], ''Voyager'', March 7, 2009</ref> is a traditional [[Lebanon|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.<ref>Dalal A. Holmin, From the Tables of Lebanon: Traditional Vegetarian Cuisine, Book Publishing Company (TN); 1 edition (June 1997), pg 164</ref> Meghli is commonly served to celebrate [[Christmas]] or the birth of a [[child]].<ref>[http://www.arabicnews.com/recipes/Meghli.html Meghli], Arabicnews,com</ref><ref>Kamal Mouzawak, [http://poetryoffood.com/stories/food-artisan/kamal-mouzawak/merry-meghli Merry Meghli!], Poetry of Food, poetryoffood.com, retrieved 3-7-2010</ref> |
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==Preparation== |
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The rice powder is put in a pot with water and stirred until a rice pudding is formed, and then the sugar and spices are added. The mixture is stirred on high heat until it thickens. The meghli are served in cups. |
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For serving, the cups are garnished with nuts and coconut powder.<ref>[http://shahiya.com/english/recipes/moghli-307 Meghli recip on Shahiya]</ref> |
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==Background== |
==Background== |
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Revision as of 09:03, 16 September 2011
| Alternative names | Moghli |
|---|---|
| Place of origin | Lebanon |
| Region or state | Middle East |
| Main ingredients | rice, sugar, anise, caraway, cinnamon, coconut, almonds or pistachios |
Meghli or Moghli[1] 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.[2] Meghli is commonly served to celebrate Christmas or the birth of a child.[3][4]
Preparation
The rice powder is put in a pot with water and stirred until a rice pudding is formed, and then the sugar and spices are added. The mixture is stirred on high heat until it thickens. The meghli are served in cups. For serving, the cups are garnished with nuts and coconut powder.[5]
Background
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.[6]
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.[6] 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.[citation needed]
See also
References
- ^ Hussien Dekmak, "Easy, Peasy, Lebanesy", Voyager, March 7, 2009
- ^ Dalal A. Holmin, From the Tables of Lebanon: Traditional Vegetarian Cuisine, Book Publishing Company (TN); 1 edition (June 1997), pg 164
- ^ Meghli, Arabicnews,com
- ^ Kamal Mouzawak, Merry Meghli!, Poetry of Food, poetryoffood.com, retrieved 3-7-2010
- ^ Meghli recip on Shahiya
- ^ a b Anissa Helou, Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine, St. Martin's Griffin (June 15, 1998), pg 241