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Recipe: Belila

Misc.
Belila
Categories: Desserts, Harned 1994, Middle east, Nuts, Sephardic
Yield: 1 batch

1/2 lb Barley; soaked overnight
Sugar
2 To 3 tbsp. orange blossom or rose water
1/3 cup Pistachios; chopped
3/4 cup Flaked almonds
3/4 cup Pine nuts

Simmer barley in about 5 cups water until just tender, about 1/2 to 3/4 hour. Add sugar to taste and cook a few minutes, stirring, until well dissolved. Add orange blossom or rose water and the nuts. Add more water if necessary, so that the barley and nuts remain suspended in a light, scented syrup.

Roden describes this as "a sweet served in the Sephardic community on the occasion of a baby's first tooth."

From "A Book of Middle Eastern Food" by Claudia Roden. New York: Random House, 1972. Pg. 384. ISBN 0-394-71948-4. Posted by Cathy Harned. Submitted By LAURIA BROWN On 07-16-94

MsgID: 035899
Shared by: Angel
In reply to: ISO: belila - egyptian breakfast
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: belila - egyptian breakfast
  Ian Collins
2 Recipe: Belila ( Wheat with milk)
  eggy/m'sia
3 Thank You: Thank you !! (nt)
  Ian Collins
4 Recipe: Belila
  Angel
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