Moroccan cuisine · Soups & Stews

Hssoua Bidaouia

A fine semolina soup from Casablanca with milk, anise and olive oil, stirred creamy and drunk warm for breakfast.

Ingredients · for 4 servings

• 120 g fine semolina
• 1 l whole milk
• 500 ml water
• 1 tsp ground anise
• 4 tbsp olive oil
• 1 tbsp honey
• 1 tsp salt
• 40 g butter

Instructions

1. Toast the semolina in a dry pan over medium heat for 3–4 min, until it smells nutty and takes on a hint of color, then set aside.
2. Bring the water with the salt and ground anise to a boil in a wide pot.
3. Whisk in the toasted semolina in a thin stream, stirring constantly so no lumps form.
4. Simmer uncovered over low heat for 8–10 min, stirring often, until the mixture thickens noticeably and coats the back of a spoon.
5. Gradually stir in the milk and warm for another 5 min, until the soup is smooth and drinkably creamy — add a little more hot milk if needed.
6. Whisk in the butter and honey, ladle into bowls, drizzle with the olive oil and serve hot.