What is belboula in english?

Barley grits (or Belboula in Arabic) are also used to prepare couscous and to make different cakes, bread, and soups.

What is Moroccan soup made of?

Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well.

What is a traditional Moroccan breakfast?

A typical Moroccan breakfast often includes a variety of components. It commonly features mint tea, served with bread and an assortment of accompaniments like honey, olive oil, jam, and cheese . Traditional Moroccan pancakes known as "msem*n" or "beghrir" may also be part of the morning meal.

What is couscous belboula?

Belboula is a kind of couscous made from barley instead of wheat . Mostly eaten by Moroccans and Tunisians. Its super nutty in taste and the grain has a nice bulky texture.

What is barley semolina?

Barley semolina : widely consumed in North Africa, barley semolina is a substitute to corn semolina and can be used to prepare couscous . Thin and large. Packaging: 1, 5 and 25kg. Marques : Haudecoeur brands, Legumor Category: Semolina Tags: Industrial, Restaurant owners, The grocers.

What is barley couscous?

Description. In contrast to wheat couscous, this variety is made solely from Moroccan barley semolina that has a subtle nutty taste . The distinct texture of Barley Couscous is produced by sprinkling the semolina with water to form small pellets.

Hssoua Belboula Recipe - Moroccan Cream of Barley Soup

Home » Moroccan Food » Moroccan Recipes » Moroccan Soups and Porridges » Hssoua Belboula – Moroccan Cream of Barley Soup with Milk

By Author Christine Benlafquih

Posted on Last updated: July 8, 2020

3 Comments

Categories Moroccan Soups and Porridges

Hssoua Belboula Recipe - Moroccan Cream of Barley Soup | Taste of Maroc (1)

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Barley grits (belboulain Moroccan Arabic or semoule d’orge in French) is a common grain in Morocco, where it’s used to make sweet or savory porridge like soups (hssoua), breads and even couscous.

In this recipe for a savory version of Hssoua Belboula, barley grits are cooked until tender with olive oil and cumin. Milk, butter and evaporated milk are added at the end of cooking to richen the barley soup and give it a creamy quality.

I prefer medium caliber barley grits when making hssoua. Fine grits will cook more quickly and result in soup with less texture while large grits may take longer, require a little more water, and will hold their shape with chewier texture.

Be careful not to confuse evaporated milk with sweetened condensed milk. In Morocco you’ll find unsweetened evaporated milk sold as Lait Concentré Non-Sucre under the brand name Purisima. A small 160 ml can is appropriate for this recipe but larger cans are available. If you don’t have any on hand or want to omit it, see the Recipe Notes to make the necessary adjustments.

Serve the soup for breakfast or as part of a light evening meal. If desired, you can garnish it with a swirl of olive oil or melted butter and a dusting of cumin.

Hssoua Belboula - Moroccan Barley Soup with Milk

Christine Benlafquih | Taste of Maroc

This classic Moroccan recipe combines barley with milk to yield a rich, soup that's both nutritious and satisfying. Serve the hssoua for breakfast or a light supper.

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, Soup

Cuisine Moroccan

Yield 6 servings

Calories 311 kcal

Ingredients

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

Instructions

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.

Notes

Adjust the thickness of the soup to your own preference by increasing or reducing the milk.
The soup can also be made without evaporated milk. Substitute half of the water with milk, being extra careful not to let the soup boil over. When the barley is cooked, thin the soup by stirring in additional milk. Add the butter, and serve.
Reheat leftover hssoua belboula gently, adding a little water if necessary to return the soup to its original consistency.

Nutrition

Calories: 311kcalCarbohydrates: 38gProtein: 8gFat: 14gSaturated Fat: 5gCholesterol: 18mgSodium: 1256mgPotassium: 327mgFiber: 8gSugar: 4gVitamin A: 270IUCalcium: 126mgIron: 2.1mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

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About the Author

Christine Benlafquih

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.

Hssoua Belboula Recipe - Moroccan Cream of Barley Soup | Taste of Maroc (2024)