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Home » recipe

Wheat Berries Recipe; Egyptian Belila

Published: Dec 13, 2019 · Modified: Dec 25, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A nutritious Egyptian style hot cereal. Wheat berries breakfast bowl, sweetened to your perfection and loaded with nuts and dried fruits.
Total time 8 hours 35 minutes
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Chewy and nutty wheat berries bowl for a perfect and nutritious breakfast. Wheat berries cooked to tenderness then loaded with nuts and milk for a better start of your day.

Cooked wheat berries in a white bowl with milk and garnished with cinnamon and pistachios.
First Published: May 2014 Last Updated: December 2019

Wheat berries breakfast recipe

I remember my sweet mom making Belila in cold winter days to warm us up in the morning 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.
During the holy month of Ramadan, Belila is also served in the "sohoor" which is the meal before start fasting at dawn. I also remember my late grandmother urging me to take Belila in sohoor - when I visited for sleepover- stressing on the fact that it fills you up, 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.

What kind of grains to use for Belila?

I am used to making belila with pelted wheat berries like what I did in the Ashure recipe. Recently, I've been making belila with wheat berries as it is much easier to find in nearby stores. Wheat berries are loaded with vitamins and fiber and have a pleasant chewy texture.

Soaking Wheat berries

The original recipe requires you to soak the wheat first over night, then discard the water and cook for almost 20-30 minutes. But because we are always in a hurry and forget such things you can just cook them in enough water, although it will take longer about 45-60 minutes.

pouring milk from a milk pitcher on a white bowl with wheat berries and garnished with nuts, raisins and cinnamon.

How to serve wheat berries (Belila)?

There is really no right or wrong here. Serve Belila bowl with any sort of milk you like. Sweetened with sugar, honey agave and perfumed with cinnamon, rose water, orange blossom water, fennel, nutmeg, anise or vanilla. Add a crunch using nuts of your choice, raisins for sweetness or dry cranberries for some tartness. This wheat berries bowl is always served hot for breakfast or as a snack.

Wheat berries in the instant pot

You can cut the time of cooking drastically by cooking the wheat berries in the slow cooker. Cover with cold water and pressure cook for 30 minutes.

Mediterranean breakfast ideas

  • Ful medames is a traditional Egyptian dish that is made with cooked fava beans and a variety of spices and toppings. It is a staple on Egyptian breakfast or lunch.
  • How about falafel? Egyptian, chickpeas, stuffed or baked for a lighter alternative.
  • Or probably sweet tahini halva with freshly baked pita.
  • Take your boiled eggs to the next level with this authentic dukka.

Wheat Berries breakfast bowl (Belila)

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A bowl of wheat berries with milk

Wheat berries recipe, Egyptian Belila

A nutritious Egyptian style hot cereal. Wheat berries breakfast bowl, sweetened to your perfection and loaded with nuts and dried fruits.
5 from 7 votes
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Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Prep Time: 5 minutes
Cook Time: 30 minutes
Soaking time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 4 servings
Calories: 150kcal
Author: Amira

Ingredients

  • 1 cup Wheat berries washed thoroughly with cold water.
  • 5-6 cups of water.

For serving:

  • Milk sweetener of your choice, dried or fresh fruits and nuts.

For flavoring:

  • Rose water cinnamon, orange blossom water, vanilla, nutmeg or any extract you like.

Instructions

  • In a deep bowl add the wheat berries and cover with almost 4 cups of cold water. Let it soak overnight. Note1
  • Drain wheat berries, and place in a pot, add the remaining 2 cups of water and bring to a boil.
  • Reduce heat and simmer for almost 30 minutes or for them to soften and splay.
  • Drain keeping about ¼ cup of water in the pot to keep the wheat berries moistened.
  • Enjoy with hot milk and you favorite serving options.

Notes

Note1:If you do not have time or forgot to soak your wheat berries you can start by cooking them and watch out for the water level every now and then until it is done to your perfections.
Nutrition is calculated without the added milk/sweeteners and nuts.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 150kcal | Carbohydrates: 32g | Protein: 6g | Calcium: 2mg | Iron: 6mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. nunu

    August 30, 2022 at 3:32 am

    Your recipe doesn't make sense. You talk about pressure cooking it in a slow cooker. And then you talk about simmering it but it won't be simmered in a pressure cooker, it will be boiled. Perhaps you could clarify things a bit. I don't trust what your recipe is trying to say with all these contradictions.

    Reply
  2. Gina

    March 29, 2020 at 2:01 pm

    Hi Amira.
    I love bileela but have never made it because I always feel confused by what type of wheat to buy at my local Arabic foods store. I am so pleased to have found this recipe. You mention that you use wheat berries, but I don't think I've ever seen that locally. I decided to look for it on Amazon, but I see two varieties--hard wheat berries and soft wheat berries. I wonder if you could help to clarify which of these I should be using? Thank you.

    Reply
    • Amira

      March 31, 2020 at 2:56 pm

      Gina, thank you for your interest in this recipe.. actually both can be used here... hard wheat berries contain more protein but soft ones have more starch in them.. this is the only difference which will not have much difference for this recipe.

      Reply
  3. Iva

    December 18, 2019 at 2:49 pm

    Hello Amira. One year ago I met the love of my live and my journey in Egyption cusine has started. It is so different from Balkan's one. My firsth basbusa was a total fail and I was so happy when I fount your blog. It is well organized and is in English. I know how difficult and time consuming is to support a such blog.Thanks a lot for Dear.

    Reply
    • Amira

      December 19, 2019 at 1:18 pm

      Iva, your comment made my day. I hope you'll live happily ever after. Poor girl, you've started your journey with the easiest, yet most difficult to master Egyptian recipe. It becomes so easy when you find the right recipe. I've tried for like a 100th time until I got it to where I am satisfied :). Thank you so much for the sweet comment.

      Reply
  4. Lili

    December 15, 2019 at 10:56 am

    5 stars
    Hi Amira! This reminded me of the wheat berries my grandmother would cook for us. She was Sicilian. We would eat ours savory with olive oil and spices. I love mine with Zatar! Also I was reading the comments and I think when the person was asking for a practical way to cook maybe you could use a rice cooker? Thank you for your recipes.

    Reply
    • Amira

      December 19, 2019 at 1:12 pm

      Lili, I have never had it savory before and when doing some research for this recipe I found that many people are making it savory and I want to try that. You grandma recipe sounds just like the perfect start. Thinking about the old comment I have, you might be right.

      Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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