Belila
Pearl Barley Porridge
Portions:
6
Cook Time:
2-3 hours, plus 3 hours pre-soaking time
Can I adapt this easily as a vegetarian or vegan?
Yes
A pearl barley porridge traditionally eaten as the centre piece of a festive meal held on the occasion of a baby's first tooth. The belila is traditionally eaten with a variety of toppings and shared with the baby who can join this meal.
Ingredients
250g pearl barley
50g caster sugar
475ml full fat milk
a pinch of salt (optional)
1/2tsp orange blossom water
Suggested Toppings:
toasted coconut flakes
toasted almond flakes
dates
dried figs
dried apricots
pomegranate
Method
Step One
Soak the pearl barley in a large bowl of water for a minimum of three hours and a maximum of overnight
Step Two
Drain the water and transfer the pearl barley into a saucepan, cover with 2cm of water. Bring to the boil, then simmer for an hour and a half. If the grains start to dry out before this, then add more water. They should be mostly soft with just a tiny bit of bite
Step Three
Add the sugar, milk, blossom water and salt, then briefly bring to the boil. Take the pan off the heat and leave to soak for another hour.
Notes
The belila should be the consistency of thick porridge or rice pudding. If it's too solid, add more milk until the consistency you prefer is reached.