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Moroccan Millet Soup with Milk - Hssoua Ilane


Moroccan Millet Soup with Milk - Hssoua Ilane

Moroccan Millet Soup with Milk

Photo © Christine Benlafquih

Millet (ilane in Arabic) is used to make a simple porridge-like soup which can be served for breakfast or as a light evening meal. Toasting the millet makes it easier to grind and helps release a light, nutty essence.

The recipe calls for canned evaporated milk (sold in Morocco as Lait Concentrate Non-Sucre). Directions for substituting whole milk for the evaporated milk follow the instructions below.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings


  • 1 1/4 cups (250 g) millet
  • 6 cups (1500 ml) water
  • 1 teaspoon salt, or to taste
  • 1 tablespoon butter
  • 1 can (5 to 6 oz./160 g) evaporated milk


Wash and drain the millet.

Heat a large skillet over medium heat. Add the millet and stir constantly until the millet is lightly colored and fragrant. Remove from the heat and grind the millet with a spice or coffee grinder.

Bring the water to a boil in a pot. Add the ground millet and salt and reduce the heat to maintain a simmer. Cook the millet, stirring occasionally, for about 30 minutes or until the millet is tender and the soup has thickened.

Stir in the evaporated milk and butter – and a little more water if you'd like to thin the soup – and continue simmering for 5 to 10 minutes longer. Taste for salt and serve.

To Prepare with Whole Milk

Wash, toast and grind the millet as described above. Simmer the millet in only 4 cups (1 liter) of water until porridge-thick. Watch the heat and stir frequently. Add the butter and enough whole milk (2 to 3 cups) to thin the soup. Bring back to a simmer and cook for 5 to 10 minutes longer. Taste for salt and serve.

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