Belila

Ingredients

Wheat

• 250 gwhole wheat berries, soaked overnight

Milk

• 1 litrewhole milk
• 150 mldouble cream, optional
• 150 gsugar, or to taste

Flavour

• 1 tspvanilla
• 1 tbsprose water or orange blossom water
• 1cinnamon stick

To finish

• chopped walnuts, hazelnuts, pistachios and almonds
• raisins
• desiccated or fresh coconut
• ground cinnamon

To serve

• warm, in winter, or at a baby’s first tooth

Directions

1. Soak the wheat overnight in plenty of cold water. Drain and rinse them before cooking. Now the first cooking, which is done in water. Simmer the soaked wheat in fresh water for about an hour, until the grains are tender and have split slightly.
2. Cook the wheat in water first rather than in milk, which is the important technical point. Milk slows the grain softening considerably, because the fat and protein interfere with water absorbing into the grain.
3. Top up the water as it cooks, since the grains absorb a great deal. Drain off most of the cooking water, leaving a little, then add the milk. Now the heat, which must come down.
4. Bring it to a bare simmer and keep it there. Never let it boil once the milk is in, since it scorches on the base and can split.
5. Stir it regularly and scrape the bottom of the pan. Simmer for twenty to thirty minutes so the milk takes on the flavour of the wheat and thickens slightly. Add the sugar in the last ten minutes. Belila should be milky and loose rather than thick, with the grains suspended in it.
6. Add warm milk to loosen it when reheating. Stir in the vanilla and the rose or orange blossom water off the heat. Use them sparingly, since too much rose becomes soapy. Now serving it out while warm.
7. Ladle it into bowls and top it generously with chopped nuts, raisins, coconut and ground cinnamon. It is also eaten cold, and some people prefer it that way.

Technique

• The wheat is cooked in water first, since milk slows it and scorches.
• A related dish is cooked to celebrate a baby’s first tooth.
• The grains should stay chewy and distinct rather than becoming a porridge.

Substitutions

• Pearled barley in place of wheat berries, which is softer.
• Any nuts you have, though a mixture is better.

Variations

• Made with cream, for a richer version.
• Eaten cold, which some prefer.
• Ashura, the related Turkish and Levantine grain pudding.

History

Boiled wheat has been eaten in Egypt since antiquity; today it is a winter breakfast and is also cooked to mark a baby’s first tooth.

Frequently asked questions

What is Belila?

Belila is a breakfast from Egypt: whole wheat berries simmered in sweetened milk with nuts and cinnamon. Boiled wheat has been eaten in Egypt since antiquity; today it is a winter breakfast and is also cooked to mark a baby’s first tooth.

How long does Belila take to make?

Belila takes 10 min plus overnight soaking of preparation and 1 hr 30 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Belila?

Yes, within limits. Pearled barley in place of wheat berries, which is softer. Any nuts you have, though a mixture is better.

What is the most important thing to get right in Belila?

Cook the wheat in water first rather than in milk, which is the important technical point. Milk slows the grain softening considerably, because the fat and protein interfere with water absorbing into the grain.