Hssoua Belboula
This classic Moroccan method combines barley with milk to yield a rich, soup that's both nutritious and satisfying.
- 1.5 cups barley grits, medium caliber
- 8.5 cups water
- 3 tbsp olive oil
- 1 tbsp salt
- 2 tsp cumin
- pepper to taste
- 2 cups whole milk
- 2 tbsp butter, unsalted
- 5 to 6 oz evaporated milk
- Pick through the barley to remove any debris. Wash the barley grits several times in a large bowl filled with water, draining each time through a sieve. Wash until the water is no longer cloudy.
- In a small stock pot mix the barley grits, water, olive oil, salt, pepper and cumin. Bring to a simmer and cook over medium-low heat for 30 to 40 minutes, or until the soup is thick like porridge and the grains are tender. Stir several times during cooking, and be careful that the heat is not too high or the soup can boil over.
- Stir in the milk and bring to a simmer again for a few minutes. Turn off the heat, and stir in the butter and evaporated milk. Taste and adjust seasoning as desired. If you like, garnish each serving with with a little cumin and olive oil or a bit of butter.
Serve the hssoua for breakfast or a light supper. Elements 1.5 cups barley grits, medium caliber 8.5 cups water 3 tbsp olive oil 1 tbsp salt 2 tsp cumin pepper to taste 2 cups whole milk 2 tbsp butter, unsalted 5 to 6 oz evaporated milk Method Pick through the barley to remove any debris.
Wash the barley grits several times in a large bowl filled with water, draining each time through a sieve. In a small stock pot mix the barley grits, water, olive oil, salt, pepper and cumin.
Bring to a simmer and cook over medium-low heat for 30 to 40 minutes, or until the soup is thick like porridge and the grains are tender. Stir several times during preparation, and be careful that the heat is not too high or the soup can boil over.
Stir in the milk and bring to a simmer again for a few minutes. Turn off the heat, and stir in the butter and evaporated milk. If you like, garnish each serving with with a little cumin and olive oil or a bit of butter.
