Barley is an essential ingredient in Moroccan kitchens, where the grain is used to make soups, breads and even couscous. In the Hssoua Belboula (Barley Soup with Milk) recipe, barley grits are cooked until tender and porridge-thick, then thinned to desired consistency with milk. Although the soup may be simply sweetened with butter and sugar, I prefer the savory version as described in the recipe - with olive oil and cumin adding rustic flavor. Hearty and satisfying, Hssoua Belboula can be offered as breakfast or light supper fare.
Photo © Christine Benlafquih