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Hssoua Belboula – Moroccan Cream of Barley Soup with Milk

bowl of moroccan barley soup
Hssoua Belboula - Moroccan Barley Soup with Milk. Photo © Christine Benlafquih | Taste of Maroc

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Barley grits (belboula in 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.

bowl of Moroccan cream of barley soup

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 5 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Soup
Cuisine Moroccan
Yield 6 servings
Calories 311 kcal

Ingredients
  

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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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 About.com (now The Spruce Eats) from 2008 to 2016.

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