Mouthwatering Meghli: Cherishing Precious Memories with Family and Friend

Aromatic spices and delectable nuts combine to create a sweet treat that simultaneously celebrates tradition and new arrivals. Here, Dubai-based Chef Woodz shares her very own recipe.

Whether you have a recipe that’s been handed down for generations, or you’ve just tried your very first mouthful, Meghli is an all-time, firm favorite. The traditional Lebanese pudding, often served to celebrate the birth of a baby, is sweet, refined and full of mouth-watering goodness.

For those who don’t have a Lebanese Teta to hound for the recipe, fear not. Here, talented gourmand, Chef Woodz, shares her very own Meghli recipe and shows us how to serve up her creations with serious style. “While the dessert may be an oldie-but-goodie, it’s all about bringing the presentation bang up-to-date,” says Chef Woodz. So, forget traditional serving dishes, and opt for something cool and contemporary, to give this classic dish a refreshingly modern twist.

Chef Woodz’ Mouthwatering Meghli



  • 1 cup of rice powder
  • 2 cups of caster sugar
  • 6 cups of water + 2 cups of water to be added at a later stage
  • 1 tbsp of caraway powder
  • 1 tbsp of cinnamon powder
  • 2 tbsp of yansoon powder

For Garnish

  • 1 cup of pine nuts
  • 1 cup of walnuts
  • ½ cup unsalted pistachio
  • ½ cup unsalted almonds
  • 1/2 cup coconut shavings
  • 1/2 cup pomegranate seeds


  1. Soak nuts in a bowl of water and leave overnight – changing water every four hours.
  2. Pour the rice powder, caster sugar, caraway powder, cinnamon powder and yansoon powder into a saucepan and mix with 6 cups of water. Blend well.
  3. Cook over medium heat, and keep stirring until mixture begins to boil.
  4. Slowly, add half a cup of water and continue stirring. Repeat four times at five minute intervals.
  5. Once mixture is thick, pour into individual Silsal serving bowls, or istikanahs.
  6. Let cool to room temperature and place in fridge, up to 3 hours. Garnish with soaked nuts and serve cold.

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