Barley (belboula) is a common grain in Morocco, and used to make soups, breads and even couscous.
In this Moroccan recipe, barley grits are cooked until tender with olive oil and cumin. Milk, butter and evaporated milk are added at the end of cooking to richen the soup and give it a creamy quality.
In Morocco evaporated milk is called Lait Concentrate Non-Sucre, and is available in a 160 ml can.
Serves 6.
- 1 1/2 cups (250 g) barley grits (belboula)
- 2 liters water
- 3 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons cumin
- 2 cups (1/2 liter) milk
- 2 tablespoons butter
- 1 small can (5 to 6 oz.) evaporated milk
Wash the barley grits several times in a large bowl filled with water, draining each time. Wash until the water is not cloudy.
In a small stock pot mix the barley grits, water, olive oil, salt and cumin. Bring to a simmer and cook over medium-low heat for 30 to 40 minutes, or until the soup is thick like porridge and the grains are tender. Stir several times during cooking, and be careful that the heat is not too high or the soup can boil over.
Stir in the milk, and bring to a simmer again for a few minutes. Turn off the heat, and stir in the butter and evaporated milk. Taste and add a little salt and olive oil if you feel it needs a little more flavor.
