Start by mixting together the spices, water and powdered rice.
Add them to a large pod and put them on high heat with continuous stiring to allow the spices to desolve well and form a homogenious mixture.
Keep the mixture on high heat with contioious stiring until them start boiling ( at least 45 mins)
After they start boiling move them to low heat and continiou stiring well.
After 1 hour when the mixture is thick enough and form a paste, add in the sugar gradually.
Keep on boiling, as much as possible for at least 30 min.
When they form a paste form remove them from heat and scoop them into cups.
When they cool down add the coconut powder and mixded nuts and serve.
Contributor: Afaf Jaafar Salloukh, 60
Place: Kematieh/ Aley – Lebanon
Personal Background:
Married women, mother of 7 children. She works as a local farmer, and she is interested in agriculture. She cooks and sells local homemade products and food such as olive oil, tomato paste, ketchup, pomegranate syrup…
She learned her cooking techniques from her family, mainly from her mother and grandma.
Recipe’s Personal Background
How did you learn this recipe?
Recipe learned from mother and grandma
Is there some memory/historical event connected to this recipe?
meghle is mainly cooked and served upon birth of a new baby, this tradition is still followed till now, most Lebanese families cook and serve meghle after the birth of their baby
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Yes, upon birth of newborn
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
As said before, it is a traditional Lebanese dish, famous in Lebanese cuisine, served upon birth of a newborn, mainly.As said before, it is a traditional Lebanese dish, famous in Lebanese cuisine, served upon birth of a newborn, mainly.
Season (season this food is linked to)
Cooked in all seasons
Ingredient
Nutritional Importance
Health Benefits
Mixed raw nuts
Rich in unsaturated fatty acid, rch in antioxidants and omega 3. Reduce bad cholesterol level and increase HDL level
Support heart health,lower diabetes risk, good for brian function
Powdered rice
Excellent source of carbohydrates and energy. Rich in vitamin B1
Provide energy,regulate and improve bowl movement, stabilize blood sugar level
Raisins
Rich in fibers, antioxidants, vitamins and minerals
Reliefs from constipation, aneamia,fever, Cancer prevention
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
Patients with renal disease can have this dish.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Rice, sugar and spices mainly all from plant origin
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
