Today I’m sharing Karawiyah, or Caraway Rice Pudding.
I first had Karawiyah when my cousin had her daughter over 22 years ago. I remember the aroma of boiling caraway as it wafted from the kitchen of their 2 bedroom Rogers Park apartment. There was a regular flow of relatives that evening, as we sat in their living room, keeping my aunt and uncle company as my cousin was in the hospital welcoming in their first born. Ever since then, when I taste or smell the signature spice (like on everything bagels), I always remember that day.
Karawiyah, or the Arabic word for caraway, is predominantly made from rice powder or rice flour, a gluten free carbohydrate that is meant to fuel a new mother through recovery and life with a newborn. Caraway is packed with fiber and nutrients, like iron, zinc, magnesium, and phosphorous, which are passed onto the child through breastfeeding. It’s topped with buttery and sweet soaked pine nuts, walnuts, and pistachios, adding a nice dose of good-for-you fat and energy during the postpartum period.
Many cultures have certain traditions that involve fueling the postpartum mother and nourishing the child in the early days. These same dishes are offered to guests as a form of celebration. This site has some excellent examples: https://www.m2mpostpartum.org/recipes
Karawiyah is also called Meghli in various places, including Lebanon and Palestine. It’s the same essential recipe; however, I’ve often had Meghli cold, while my family enjoys Karawiyah warm.
Making it is quite simple, which is necessary when fitting it in between feedings and diaper changes. You first dissolve the caraway and rice powder, add it to boiling water, and cook for about 10 minutes. You then add sugar and orange blossom for flavor. Spoon into small cups, top with soaked nuts, and enjoy!
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to see how it turned out. I also love to see your creations on Instagram! Tag #omayahcooks and @omayah.atassi.
Karawiyah (Caraway Rice Pudding)
A simple gluten free treat that’s often given to mothers during the postpartum period.
Serves: 10
Prep time: 10 minutes, plus overnight soaking
Cook time: 12 minutes
Ingredients:
1 c caraway powder
1/2 c rice powder or rice flour
1 c sugar
1/2 c orange blossom
1.5 c assorted nuts (pistachios, pine nuts, walnuts, etc.), soaked overnight in separate bowls
1/2 c coconut flakes (optional)
Instructions:
Peel the soaked pistachios (totally optional, but it adds a pretty color!)
In a large stockpot, bring 9 c of water to a boil.
Dissolve the caraway and rice powder in 3.5 c water and add to the boiling water. Simmer for 10 minutes.
Add the sugar and orange blossom. Taste and adjust the sweetness to your liking. It should be the texture of thick soup, add more water if you need.
Can be made up to 1 day ahead and stored in the fridge. Serve warm in small bowls and top with nuts and coconut flakes if using.