1 Cup of finely Grounded Rice
3 tablespoons of Cinnamon
3 tablespoons of Caraway
3 cups of Sugar
6 cups of Water
2 cups of boiled and filtered Anise
Almond. Walnut. Pine. Cashew nuts
Method of Preparation
Mix all the dry material with some rice, cumin and cinnamon and add the water.
Put them over heat and stir till consolidation.
Add the boiled and drained anise over the rice mixture and caraway and let them boil for about an hour.
Add the sugar and leave them there for about a quarter of an hour.
Pour the Meghleh in serving glasses and leave them to cool down.
Decorate with coconut and nuts.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.