Meghli (also called Mighli or Meghleh) is a traditional, spiced Middle Eastern dessert cream from Lebanon. Originally, meghli was a celebratory dessert to mark the birth of a child, symbolizing fertility and abundance. It is also served at Christmas to celebrate the birth of Jesus. The word "meghli" in Arabic means "boiled," referring to the long, slow cooking process needed to achieve a thick, creamy texture. Also known as Karawiyah in Syria and Jordan, there are small local variations, but the base remains the same. It is made by boiling rice flour with water or milk, sugar, anise seeds, fennel seeds, cumin, and cinnamon, then garnished with dried fruit and shredded coconut. This is a modern version inspired by Joellichouscuisine on Instagram, using the traditional meghli ingredients. My version is made with rice flour, potato starch, sugar, water, oil, eggs, orange juice and zest, soaked raisins, and powdered spices: cumin, anise, cinnamon, and fennel seeds. The warm cake is glazed with honey and topped with shredded coconut, chopped pistachios, walnuts, almonds, and hazelnuts.