In case you didn’t know, we had a recent delivery at the family of 6 new members. It’s Olly, guys, Olly the cat. She gave birth to SIX CUTE KITTENS last Sunday giving us a shock for the number of kitten she had been carrying. Never a dull moment passed for Olly. She climbed the screen door, jumped on the street, played, went crazy and all sort of things a young cat would do. BUT SHE HAD SIX KITTENS GROWING INSIDE HER!!!
Olly is now at home, taking care of her furry cute little things. She looks so tiny. We still can’t believe that it happened. Sitting in her box all day around her kids, she is taking good care of these kittens. It is wonderful to see it happen in front of your eyes; birth and growing up. She is licking them, keeping them clean, keeping herself clean, well-fed and hydrated. All of that is happening according to instinct. Makes you wonder sometimes about human affection and instinct too, right?
It is customary, whenever there is a newborn in the families of the Levant, to prepare a traditional dessert for the occasion. This dessert is a spice pudding with ornaments of desiccated coconut flakes, raisins, pistachios, walnuts, almonds and pine nuts making it one fancy dessert reserved for such delightful occasions. The pudding is infused with the warming flavors of cinnamon, caraway and anise. In Arabic, it is called Meghlé, which literally means boiled. But it is served chilled in individual bowls topped with the nuts right before serving.
Meghlé is also prepared on Christmas to celebrate the birth of Jesus, serving it to people visiting and greeting each other along with sugar-coated almond candies, chocolate and flavored liquor shots.
Make it now, even if you don’t have any newborn in the family.
Meghlé – Spiced Levantine Pudding
- 1 cup Rice flour
- 1 1/4 cup Sugar
- 1 tbsp Cinnamon
- 1 tbsp Caraway
- 1/2 tbsp anis powder
- 7 cups water (room temperature)
- Desiccated coconut flakes
- Coarsely ground pistachios
- Coarsely ground walnuts
- Almonds (soaked in water a night before, drained before serving)
- Pine nuts (soaked in water a night before, drained before serving)
- In a large pot, mix all the ingredients and stir to combine
- On high heat and non-stop stirring, bring the pot to a boil
- Once you see the mixture bubbling, turn off the heat
- Scoop into individual bowls or large shallow serving bowl. Cover with cling film (touching the surface of the pudding) to prevent a crust from forming. Skip if you don’t mind that
- Chill. Before serving, top with your favorite toppings.
A note on the side:
I was trying the on-black photography technique. Let me know what do you think.
BTW, nothing fancy. Just my camera, desk lamp, tracing paper, foam board and a black board. I used cushions and a bag for support