I remember my sweet mom making Belila in cold winter days to warm us up at school and to give us enough energy to go through the day. Belila is the frugal version of the hot cereal that almost everybody can afford in Egypt- without the nuts of course.
Being so close to the holy month of Ramadan, Belila is also served in the “sohoor” which is the meal we eat before start fasting at dawn. I also remember my late grandmother urging me to take Belila in sohoor – when I visited for sleepover- claiming that it gives energy and keeps you hydrated 🙂 . So Belila for me is not just another Egyptian recipe, it is a recipe I like to make for its sweet memories with the loved ones.
Belila is made from wheat berries which are loaded with vitamins and fiber and have a pleasant chewy texture. The original recipe requires you to soak the wheat first over night, then discard the water and cook for almost 20 minutes, But because we are always in a hurry and forget such things you can just start cooking – although it will take longer about 40 minutes- and it will not affect the outcome at all.
Here is a short video of the process, so easy and nutritional recipe. Enjoy your weekend.
This is so simple and looks very healthy too! Happy Mother’s Day to you too Amira!
Thanks Deepti, I hope you’ve had a wonderful one.
It looks delicious and seeing this with milk and spices, it reminds of something that we cook in Brazil called mangunzá or canjica. The difference is ours is made from corn and coconut milk instead of wheat berries and milk. Wishing you a very Happy Mother’s Day, Amira!
This sounds very delicious and tempting to try Denise.
This sounds delicious Amira. Thanks for sharing and the reminder that I need to try wheat berries. I’m heading to Whole Foods later, will pick some up.
They are very very good for your you should try playing with them on different recipes. I hope you will consider making Belila too 🙂 Thanks Lea for your comment.
My aunt used to make something similar to this called Dalia. I would love to make this, but can broken wheat be used instead of wheat berries?
Never tried it with broken wheat, I think it will not be as good as it should be.. sorry about that Henna.
This looks good – and nutritious!
Thanks Sarah… I hope you will make it one day.
I am (a widower )of 91 years old but born in Egypt where I lived 16 years (my father was born in Egypt too).
I still remember how I like liked the Beleela.
I have lived in Australia (Brisbane) for 61 years now.
Any practical way on how I cook the Beleela by my self ?
Thanks
(Kattar kherak)
Regards
John Ettore (Still masry)
Hi sir, I do not know what do you mean by ” a practical way” to cook beleela? The method above has been used in the family for ages.
Anybody can help me?
Kattar Kherak
Salaam Amira… I am a Singaporean happily married to a lovely Egyptian man. Your recipes have inspired me and I have successfully made Egyptian style foul and chicken casserole and baked fish Egyptian style from trawling the net. Thanks for making Egyptian food easy – it is quite compared to Indian & Malay dishes – and thanks for being and motivating me to keep the good stuff coming from your marvellicious blog
Shahira, thanks a lot for your sweet words, I hope I can visit Singapore in the near future as I love traveling and my childhood dream was to visit every corner of the world. I’m glad that you and your hubby liked my recipes, please if there is any recipe that you’d like to see or know how to make do not hesitate to contact me. I’m here to help.