Moroccan cuisine · Breakfast & Eggs

Hssoua Dchicha

Warm porridge of coarsely cracked wheat, simmered soft in milk and spooned up with butter and honey.

Ingredients · for 4 servings

• 150 g cracked wheat
• 750 ml whole milk
• 250 ml water
• 40 g butter
• 4 tbsp honey
• 1/2 tsp cinnamon
• 1 pinch salt

Instructions

1. Put the cracked wheat in a fine sieve, rinse briefly under cold water, and drain well.
2. Bring the water to a boil with a pinch of salt in a heavy pot, stir in the cracked wheat, and let it swell over low heat for 10 min., stirring occasionally.
3. Gradually pour in the milk in three additions and let the porridge simmer uncovered for another 20 min. until the grains are soft and the mixture drips thickly from the ladle.
4. If the porridge gets too thick, thin it with a little hot milk — it should stay creamy, not firm enough to slice.
5. Stir in the butter in flakes until melted, and remove the pot from the heat.
6. Ladle into deep bowls, drizzle each with 1 tbsp honey, dust with cinnamon, and serve hot.