Lebanese Cinnamon Oat Meghli Porridge

Name: Lebanese Cinnamon Oat Meghli Porridge
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup (90 g) old-fashioned rolled oats; 2 cups (475 ml) water; 1 cup (240 ml) whole milk, cold; unsweetened coconut or oat milk also works; 1½ tsp (4 g) ground cinnamon; 1 tsp (2 g) ground caraway; 1 tsp (2 g) ground anise seed; ¼ tsp (1½ g) fine salt; ¼ cup (50 g) granulated sugar; 1 tsp (5 ml) orange blossom water (optional); ⅓ cup (40 g) walnut halves, roughly chopped into ¼-inch (6 mm) pieces; 3 tbsp (15 g) unsweetened shredded coconut; ½ tsp (1 g) ground cinnamon, for dusting

From the MyKitchenBank Kitchen

A cozy oat porridge inspired by meghli, the spiced Lebanese pudding served for celebrations. Rolled oats simmer with cinnamon, caraway and anise, then get topped with toasted coconut and crunchy walnuts.

Prep: 10 min
Cook: 23 min
Wait: 5 min
Total: 38 min
Makes: 4 bowls (about 1 cup / 240 ml each)

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Steps

Before you start

Use old-fashioned rolled oats, not instant or steel-cut. Instant oats turn gluey and steel-cut oats need far longer.
Measure all spices into one small bowl first so you can add them at once.
Meghli is traditionally spiced strongly. This version is moderate, so taste at the end and add a pinch more cinnamon if you like.
Ground caraway and anise are sold in Middle Eastern groceries and spice shops. If you only have seeds, grind them fine in a spice grinder or mortar.

1
Chop the walnuts
- Roughly chop the walnuts into ¼-inch (6 mm) pieces.
- Measure the coconut into a small bowl.
- Stir the cinnamon, caraway and anise together in another small bowl.
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Ready when: Walnut pieces are fairly even in size so they toast at the same rate.
2
Toast walnuts and coconut
- Heat a dry 8-inch (20 cm) skillet over medium-low heat.
- Add the walnuts and toast for 3 minutes, stirring often.
- Add the coconut and toast 1 to 2 minutes more, stirring constantly.
- Tip both onto a plate right away.
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Ready when: Walnuts smell nutty and darken slightly. Coconut is pale golden at the edges.
Tip: Coconut burns in seconds. Pull it off the heat the moment it turns light golden; it keeps browning on the hot pan.
3
Combine the porridge base
- In the saucepan, stir together the oats, water, milk, spice mixture and salt until no clumps of spice are floating on top.
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Ready when: Liquid is evenly tan-brown with no dry spice patches.
Tip: Stirring the spices in while the liquid is cold keeps them from clumping.
4
Bring to a simmer
- Set the pan over medium heat.
- Stir every 30 to 45 seconds, scraping the bottom, until the liquid just reaches a gentle simmer with small bubbles around the edge, about 5 minutes.
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Ready when: Small bubbles break steadily around the edge and the surface begins to thicken slightly.
Tip: Don't walk away. Milk can boil over quickly once it starts to bubble.
5
Simmer until creamy
- Reduce the heat to low.
- Cook, stirring every minute or so, for 10 minutes.
- The oats will soften and the porridge will turn thick and creamy.
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Ready when: Oats are tender with no chalky center, and a spoon dragged across the bottom leaves a trail that fills in slowly.
Tip: If it gets too thick, stir in 2 to 4 tablespoons (30 to 60 ml) hot water.
6
Sweeten the porridge
- Stir in the sugar and cook on low for 3 minutes, stirring, until completely dissolved and the porridge looks glossy.
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Ready when: No sugar grains remain on the spoon and the porridge is glossy and spoonable, like thick pudding.
7
Flavor and rest
- Take the pan off the heat and stir in the orange blossom water, if using.
- Cover and let the porridge rest for 5 minutes so the spices mellow and it thickens a little more.
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Ready when: Porridge holds a soft mound on the spoon.
Tip: Add orange blossom water off the heat, since cooking dulls its floral aroma.
8
Top and serve
- Divide the porridge among 4 bowls.
- Scatter the toasted walnuts and coconut over each, then dust with the remaining ½ teaspoon cinnamon.
- Serve warm.
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Ready when: Each bowl is evenly topped, with the porridge still steaming.
Tip: Add the toppings just before eating so the nuts stay crunchy.

Good to know

Tips

Use a heavy-bottomed pan and keep the heat low during the simmer to prevent the milk from scorching on the bottom.
Caraway is the signature flavor of meghli. If you find it strong, reduce to ½ teaspoon the first time.
Porridge thickens as it cools, so make it slightly looser than you want it to be if serving later.
Rolled oats keep some texture; for a smoother, more traditional pudding feel, mash the porridge with the back of a spoon for 30 seconds in step 6.

Make ahead

"Cook the porridge through step 6, cool, and refrigerate in an airtight container up to 3 days. Keep the toasted toppings separate in a jar at room temperature."

Storage & reheating

Room temperature: serve within 2 hours of cooking. Fridge: store porridge in an airtight container up to 3 days; it will set firm like pudding and can be eaten cold. Freezer: freeze porridge without toppings up to 2 months. Reheat in a saucepan over low heat or in the microwave, stirring in 2 to 4 tablespoons milk or water per serving to loosen it. Store toasted toppings airtight at room temperature up to 5 days.

Substitutions

whole milk → unsweetened coconut milk or oat milk. Makes the porridge dairy-free; coconut milk will be richer.
granulated sugar → honey, date syrup or maple syrup (3 tbsp / 60 ml). Stir in off the heat in step 7 and taste before adding more.
walnut halves → pistachios, almonds or pine nuts. Toast for the same time. Traditional meghli is often topped with a mix of nuts.
ground anise seed → fennel seed, finely ground. Similar sweet licorice note, slightly milder.