Balila (dish) facts for kids

Balila is a tasty dish from the Levant region, which includes countries like Lebanon, Syria, Jordan, and Palestine. It's mainly made from chickpeas that are boiled until soft. These chickpeas are then mixed with fresh lemon juice, garlic, and different spices. Balila is usually served warm as a mezze dish, which means it's a small plate served before or with the main meal.

The name "Balila" is also used for a completely different dish in Egypt. This Egyptian version is a sweet treat made from wheat, milk, nuts, and raisins.

Balila: The Savory Chickpea Dish

This version of Balila is a popular and healthy meal in the Middle East. It's simple to make and full of flavor.

What's in Levantine Balila?

The main ingredient is, of course, chickpeas. These are small, round beans packed with protein and fiber. To give it a zesty taste, fresh lemon juice is added. Crushed garlic provides a strong, aromatic flavor. People also add various spices like cumin, which is a common spice in Middle Eastern cooking. Sometimes, a little olive oil is drizzled on top before serving.

How is it prepared?

Making Balila is quite easy. First, dried chickpeas are usually soaked in water overnight. This makes them softer and quicker to cook. Then, they are boiled in water until they become very tender. Once cooked, the chickpeas are drained. While still warm, they are mixed with the lemon juice, garlic, and spices. It's often served right away while it's hot.

When and where is it eaten?

In the Levant, Balila is often enjoyed as a light breakfast or a quick snack. It's also a common mezze item, which means it's one of many small dishes served together. People might eat it with warm pita bread, using the bread to scoop up the delicious chickpeas. It's a comforting and filling dish, perfect for any time of day.

Balila: The Sweet Egyptian Treat

In Egypt, "Balila" refers to a sweet dessert, not a savory chickpea dish. This version is very different from its Levantine namesake.

What's in Egyptian Balila?

The main ingredient for the Egyptian Balila is wheat. This wheat is often cracked or hulled, similar to what's used for dishes like wheat porridge. It's cooked with milk, which makes it creamy and rich. To add sweetness and texture, nuts like walnuts or almonds are often included. Raisins are also a common addition, giving it a chewy, sweet burst. Sometimes, a touch of sugar or honey is added for extra sweetness.

How is it different?

The biggest difference between the two Balila dishes is their taste and purpose. The Levantine Balila is savory, garlicky, and often eaten as a main dish or appetizer. The Egyptian Balila, on the other hand, is a sweet, creamy dessert. It's usually served warm, especially during colder months, as a comforting and energy-boosting treat. It's a popular breakfast or dessert choice in Egyptian homes.