Grains & Rice

Barley Grits (Borghol)

Cracked, parboiled barley simmered into pilafs, soups and porridges across the Levant.

Barley grits are coarsely cracked, often parboiled barley kernels, sometimes called borghol when used like bulgur. They cook into hearty pilafs, soups and porridges and add a chewy, nutty bite to grain dishes. Quicker to cook than whole barley, they are a common pantry staple in the Levant and Eastern Europe.

Barley borghol is cracked, parboiled barley that has been hulled, steamed, and broken into irregular pieces—essentially the barley equivalent of wheat bulgur. The parboiling step sets the starch and firms the kernel, so the grain holds its shape and texture even when simmered, unlike regular barley which can turn soft and mushy. This preparation originated in rural communities across the Levant, where barley was a staple grain in some regional food traditions.

The result is a gritty, coarse-textured ingredient with a pale tan to golden yellow color and a subtly sweeter, nuttier flavor than wheat bulgur. It cooks in a fraction of the time of whole barley—typically 15–25 minutes depending on grade—and remains pleasantly chewy when done. Because it is parboiled and dried, barley borghol has a longer shelf life than raw barley and resists the spoilage that plagues whole grains. Barley contains gluten, so it is not suitable for those with celiac disease; verify the source and processing environment if serving anyone with gluten-related disorders.

In traditional Levantine cooking, barley borghol appears in the same roles as its wheat counterpart: cold herb salads, pilafs, stuffings, and porridges. Its earthiness and coarse texture make it especially well-suited to bold dressings of olive oil and lemon, aromatic pilafs built on onion and allspice, and hearty soups where it contributes body without dissolving into paste.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Coarse barley borghol

Large cracked pieces; ideal for pilafs and tabbouleh-style salads where texture should remain distinct

Medium barley borghol

Versatile middle grade; handles soups, stuffings, and dishes requiring moderate cooking time

Fine barley borghol

Small granules; works for porridges, kibbeh-style fillings, and dishes where quicker hydration is needed

Common uses

Tabbouleh-style herb salads with parsley, mint, tomato, lemon, and olive oilSavory pilafs as a rice substitute in Middle Eastern dishesStuffings for vegetables such as dolma, peppers, and zucchiniThick porridges and breakfast dishes, especially in rural traditionsSoup thickener adding body and pleasant chewinessKibbeh-style preparations mixed with ground meat, onion, and spicesCold grain salads dressed with citrus and good olive oilVegetarian stuffings with chickpeas, dried fruits, and pine nuts

Tips & pitfalls

Rinse before use to remove any dust or hull fragments accumulated during processing
Fine grades require no soaking; add directly to recipes. Coarse grades benefit from a 15–30 minute soak in warm water to shorten cooking time
Toast grains in a dry pan over medium heat for 2–3 minutes before adding liquid—this deepens flavor and adds pleasant nuttiness to pilafs
Do not overcook; pull from heat when still slightly firm in the center for the best chewy texture
Store in airtight containers away from strong-smelling foods; barley borghol absorbs odors readily
Common mistake: Using fine borghol in dishes calling for coarse texture, resulting in mushy or gluey results
Common mistake: Not adjusting liquid ratios—fine borghol hydrates quickly and becomes pasty with too much water or too long a simmer
If substituting for bulgur in a recipe, use the same grade and expect a slightly sweeter, earthier flavor profile

Nutrition

352kcal

Energy

1473 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 86%Fat 3%

Protein

9.9g

20% DV

Carbs

77.7g

28% DV

Fat

1.2g

1% DV

Fiber

15.6g

56% DV

Sugars

0.8g

of which

Sodium

9mg

0% DV

Notable micronutrients

Selenium69% DV

Niacin (B3)29% DV

Magnesium19% DV

Zinc19% DV

Phosphorus18% DV

Thiamin (B1)16% DV

Source · USDA FoodData Central · approx. Barley, pearled, raw

View on FDC →

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Good to know

Common name: Barley Grits / Borghol
Processing: Hulled, steamed, then cracked barley
Origin: Levant (historically Syria, Lebanon, Palestine)
Color: Pale tan to golden yellow
Texture: Gritty, coarse; holds shape when cooked
Typical prep: Simmered 15–25 min; no prolonged cooking needed
Shelf life: 6–12 months in airtight container, cool dark place
Gluten: Contains gluten (barley); verify no cross-contamination if needed

Substitutes

Bulgur wheat (traditional) — Made from durum wheat; nearly identical texture and uses; the most common and accessible substitute
Pearled barley — Requires 30–40 minutes cooking; similar nutty flavor but softer, less distinct texture
Hulled barley — Longer cooking time; chewier, more pronounced barley flavor; requires soaking
Farro — Similar pleasantly chewy texture; needs 20–30 minutes cooking; different but compatible flavor
Buckwheat groats (kasha) — Gluten-free alternative with earthier, more assertive flavor and darker color
Steel-cut oats — Not traditional but works for porridges; milder flavor; different appearance

Pairs with

Parsley, mint, and cilantroOlive oil Lemon juiceTomatoes and cucumberOnion, garlic, cumin, and allspiceGround meat (lamb, beef)Pine nutsChickpeasDried apricots or raisins

Also called

Borghol · Cracked Barley