Belila Recipe | Wheat Berries Porridge Egyptian Recipe | Best breakfast Recipe

Rinse bulgur wheat under cold water until water runs clear.

Combine bulgur wheat and water in a pot; add salt and bring to a boil.

Reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

In a skillet, heat olive oil over medium heat; add chopped onion and garlic.

Sauté until onion is translucent, about 5 minutes.

Add cumin and black pepper; cook for an additional minute until fragrant.

Stir in cooked chickpeas and sauté for 3-4 minutes until heated through.

Fluff the bulgur with a fork and combine with the chickpea mixture.

Chop parsley, tomato, cucumber, and red bell pepper; fold into the bulgur mixture.

Drizzle with lemon juice and mix well.

Taste and adjust seasoning if necessary.

Serve warm or at room temperature, garnished with extra parsley.

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