Wheat Porridge (Belila)
Egypt
Senior Editor
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Belila is Egyptian wheat porridge: whole wheat berries cooked until they burst, served warm in hot milk with toasted almonds and cinnamon. It is a breakfast dish, and it is equally at home as a snack or a filling dessert. Whole wheat berries are the point, and they are quite different from any milled grain. Left whole, they hold their shape and burst open rather than dissolving, giving a chewy, almost popping texture that no flour or flake reproduces. The fuller Egyptian version carries anise seed and golden raisins in a light syrup alongside the milk and almonds, which is worth knowing since neither appears in this recipe's ingredient list. The method is soaking rather than long cooking. The berries are covered with boiling water and left overnight, then cooked briefly and rested off the heat until they pop open. Cooked wheat berries should be kept in the fridge undrained, and portions warmed with hot milk poured over as needed, which makes it a practical thing to have prepared in advance. It is eaten by children and adults alike and is regarded as comfort food at any hour.
Belila is an Egyptian porridge of whole wheat berries, conventionally served warm with milk, toasted almonds and cinnamon, and eaten at breakfast or as a sweet dish.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
Bring 2 cups of water to the boil in a saucepan.
Add the wheat berries, cover and remove from the heat.
Let them soak for 6 hours or overnight.
Drain.
Combine the soaked wheat berries with the remaining 4 cups of water and bring to the boil.
Cook over medium heat for 10 to 15 minutes.
Remove from the heat and let stand until the berries pop open, another 10 to 15 minutes.
Divide the wheat berries between serving bowls.
Add a few spoonfuls of hot milk, a handful of almonds and a sprinkle of cinnamon to each bowl before serving.
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