Desserts
ChefNada Hadraj
Best Maghliyeh Recipe
The best Maghliyeh, made the traditional way. Maghliyeh (also called karawiya) is a well-known Levantine dessert that takes time and effort to prepare but is utterly irresistible.
The best Maghliyeh — try it and you will make it again
Ingredients
Start here, then move straight into the method.
- 8 cups water
- 1 cup ground rice
- 2 cups sugar
- 2 tablespoons caraway (karawiya)
- 1 tablespoon ground cinnamon
- Garnish
- Nuts of your choice
- Grated coconut
- For more of Nida’s wonderful sweets see Al-Haytaliyyeh
Method
Follow the cooking sequence without leaving the page.
- Place all ingredients in a pot over medium heat and stir constantly to prevent lumps. Do not leave the mixture unattended.
- When it reaches a boil, reduce the heat and continue stirring until the mixture reaches the desired thickness. This batch takes about 2 hours to thicken properly.Timers: 120 min
- To test the consistency, put a spoonful on a plate and tilt it — if it runs, it needs more cooking.
- Pour the maghliyeh into serving glasses and let them cool completely.
- Before serving, garnish each glass as you like with previously soaked and well-dried nuts such as pine nuts, blanched almonds, and pistachios. Add grated coconut and crushed pistachios, and optionally walnuts — all optional to taste.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Al-Haytaliyyeh
