Hssoua Belboula (حسوة (hssoua belboula))
Overview
Hssoua belboula is a smooth, creamy barley soup from Morocco. Belboula, or cracked barley grits, is simmered in water with a little olive oil or butter and salt until the grains swell and soften, then milk is stirred in to make a pale, porridge-like soup. It is seasoned simply, often with a pinch of cumin on top, though some families add a little sugar or honey, aniseed or wild thyme instead. Mild and gentle on the stomach, it is a traditional breakfast and a favourite dish for cold mornings, for people who are unwell and for the predawn suhoor meal in Ramadan.
History
Barley is one of the oldest grains of North Africa, grown in the Atlas Mountains and the plains of Morocco since ancient times. Hssoua, from the Arabic word for sipping, is the everyday soup of rural Amazigh and Arab households. It is still sold at breakfast in many small cafés and markets, and it is considered a healthy, nourishing start to the day.
Main ingredients
Barley grits, milk, water, olive oil or butter, cumin, salt. The soup is built on water and milk and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Barley and grains soups · More soups from Morocco
Recipe
Method
- 1
Rinse the barley grits and bring to the boil with the water, oil and salt.
- 220 min
Simmer for 20 minutes, stirring often, until the grains are soft.
- 310 min
Stir in the milk and cook gently for 10 minutes more until creamy.
- 4
Serve hot with a pinch of cumin and a drizzle of olive oil.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
