Moroccan cuisine · Breakfast & Eggs

Hssoua Belboula (Barley Soup)

Creamy cracked barley with milk, anise and olive oil – the warming breakfast soup of the Moroccan winter.

Ingredients · for 4 servings

• 200 g cracked barley (belboula)
• 1.2 l water
• 400 ml milk
• 1 tsp salt
• 1 tsp anise
• 2 tbsp butter
• 4 tbsp olive oil

Instructions

1. Rinse the cracked barley thoroughly in a sieve under cold water until it runs clear, and drain well.
2. Bring the water to a boil with the salt and anise, sprinkle in the barley and simmer uncovered over gentle heat for 30 minutes, scraping the bottom several times.
3. Once the grains are soft and the soup is visibly creamy, pour in the milk and let simmer gently for another 8–10 minutes.
4. Beat the soup vigorously with a whisk until creamy and lump-free; thin with a little hot water if needed.
5. Stir in the butter until melted and season with salt – the soup should run thick from the spoon.
6. Ladle into warmed bowls, drizzle each portion with olive oil and eat very hot.