Lebanese Mighli
Serves 8 (small servings)
This recipe is adapted from two spectacular cooks—Georges Naassan's mother, who shared her recipe with me at Tango Night, and Rawda Mroue of Côte de Veau (a.k.a. Beiti, which means "my house"), a tiny hole-in-the-wall that offers some of the best home cooking in Beirut.
Ingredients
Pudding
2 cups sugar
1 cup rice powder, sifted
8 cups cold water
2 tablespoons ground cinnamon
2 tablespoons ground caraway seeds
2 tablespoons ground anise or fennel seeds
Topping
1/4 cup walnut halves
1/4 cup slivered or blanched almonds
1/4 cup pine nuts
1/4 cup pistachios (shelled and unsalted)
1/2 cup coconut flakes
Equipment
Medium cooking pot
Wire whisk
Eight small ramekins
MAKING THE PUDDING
1. Mix the sugar, rice powder, and water in a medium pot. Bring to a boil, whisking constantly. Let it cool.
2. Add the spices and simmer, whisking often, until it thickens, about 1 hour. Pour into 8 small ramekins and chill, covered, overnight.
3. Mix the nuts and coconut flakes together (you can lightly toast the coconut flakes if you like). Divide into 8 portions (roughly 2 tablespoons each), and top the puddings with them.
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