Ingredients
2 cups sugar 8 cups water 2 tbsp ground cinnamon 2 tbsp ground caraway 1 cup rice flour 1 cup anise seeds FOR GARNISH 2 cups shredded coconut Peeled almonds Pine nuts Pistachios Walnuts
Instructions
In a large cooking pot, dissolve 2 cups of sugar into 8 cups of water over medium heat. In a separate bowl, combine 2 tbsp each of ground cinnamon and ground caraway with 1 cup of rice flour. Mix well. Gradually add the rice flour mixture to the pot with the sugar water, stirring to combine. In a small saucepan, bring 1 coffee cup of anise seeds and 1 cup of water to a boil for 10 minutes. Drain the anise seeds and add the anise water to the pot with the other ingredients. Stir well. Continue to cook the mixture, stirring constant- ly, until it thickens to a consistency similar to Mouhalabieh. Once thickened, pour the meghli into a Pyrex dish and allow it to cool to room temperature. After cooling, transfer the Pyrex dish to the refrigerator to chill the meghli thoroughly. 9 GARNISH Prior to serving, prepare the garnish by soaking the almonds, pine nuts, pistachios, and walnuts in water overnight in separate bowls. The next day, peel the almonds, pistachios, and walnuts. Store the peeled nuts in the refrigerator, each type in its own bowl of water. Rinse and change the water daily until ready to use. Serve the chilled meghli garnished with shredded coconut and
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