Moroccan cuisine · Soups & Stews

Askif

A Berber breakfast soup of barley grits with argan oil, mint and parsley, creamy and warming.

Ingredients · for 4 servings

• 200 g barley grits (belboula)
• 1 onion
• 3 cloves garlic
• 1 tsp cumin
• 1/2 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 1/2 bunch mint
• 4 tbsp argan oil (or mild almond oil as substitute)
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the barley grits in a sieve under cold water until the water runs clear, and drain well.
2. Finely dice the onion, grate the garlic and sauté both in olive oil in a wide pot over medium heat for 6 min. until soft.
3. Add the cumin and paprika and toast for 1 min. until fragrant, then stir in the grits and sauté briefly.
4. Pour in 1.3 l hot water, season with salt and pepper and simmer uncovered over low heat for 20–25 min., stirring several times, until the grains are soft and the soup has clearly thickened.
5. Finely chop the parsley and mint, stir in half and let the soup sit for another 2 min.; thin with hot water if needed to a drinkable consistency.
6. Ladle into bowls, drizzle generously with argan oil, sprinkle with the remaining herbs and serve hot in the morning.