For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
Friends from church invited us over for coffee and dessert. Our hostess kindly asked about my food restrictions.
“Oh, don’t worry about me!”
“Please tell me,” she insisted. “I would like to know.”
After I assured her that I would be perfectly satisfied with a piece of fruit, she practically begged me to tell her. Rather than go through the whole long list, I said that I couldn’t have gluten or dairy.
“But rice? Rice or rice flour would be okay?”
“Yes, rice is absolutely fine. But please don’t trouble yourself.”
Well, the minute she knew I could have rice, she planned to make a Lebanese dessert called Meghli, served both at Christmas and to celebrate the birth of a male.
Meghli is a type of rice pudding that uses ground rice, or rice flour, with a blend of spices, cinnamon being the most prominent. As you can see, the pudding is topped with nuts (and sometimes coconut). My friend added raisins.
Light and yet satisfying, I was delighted and impressed.
What a privilege to enjoy this special treat!
I will have to ask my friend for her recipe, but for now, I found one that looks exactly the same at a website called Poetry of Food.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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