Moroccan cuisine · Breakfast & Eggs

Herbel

Whole wheat grains simmered soft in milk, sweetened with sugar, and eaten hot dusted with cinnamon.

Ingredients · for 4 servings

• 150 g whole wheat grains
• 1 l whole milk
• 400 ml water
• 80 g sugar
• 30 g butter
• 1 tsp cinnamon
• 1 pinch salt

Instructions

1. Soak the wheat grains overnight in plenty of cold water, then drain and rinse under running water the next day.
2. Put the grains on to cook with the water and a pinch of salt, and simmer covered over low heat for 40 min, until they burst open and become soft.
3. Pour in the milk and let the porridge simmer gently, uncovered, for another 25–30 min, stirring regularly from the bottom so nothing sticks.
4. Stir in the sugar once the mixture is thick and creamy and the grains no longer have a hard core when pressed.
5. Stir in the butter until melted, thinning the porridge with a little hot milk if needed to reach a spoonable consistency.
6. Ladle into deep bowls, dust generously with cinnamon, and serve piping hot – classic on cold winter mornings.