The amazing Moroccan barley soup, Belboula with olive oil and cumin will certainly surprise you! This creamy soup is so satisfying and tasty!
If you need a nutritious soup but you do not have much time to stay in the kitchen or you are one of those who always like to please themselves and those they love with a perfect dish, do not hesitate to cook creamy Belboula!
Barley grits (Ibriyn in Berber, Belboula in Moroccan Arabic) are basically associated with couscous. However, people also used them to make different cakes, breads, and soups. In morocco, There exist two varieties of barley soup; white Belboula or Hsoua prepared with milk, and red Belboula made basically with tomato and onion.
White Belboula is a porridge-like soup that is very popular in Morocco. The majority of Moroccans like to serve it in the evening or for breakfast paired with the pita bread Batbout and the incomparable mint tea.
This simple Moroccan soup is effortless and is a good choice for people who like to eat good meals but can not stay in their kitchen for a long time. It is also a nice vegetarian soup.
In this article, I will share with you an easy Belboula recipe! It is an original Moroccan recipe that is cooked, in addition to barley grits, with olive oil, milk, butter, and cumin. You just need to follow the steps, and you will be able to prepare your own warm Belboula like a pro!
How To Make The Original Moroccan Barley Soup Belboula
- 1 cup Barley Grits, Belboula (medium caliber barley grits give perfect results)
- 5 cups Water
- 1 cup Milk
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- Salt to taste
- 2 teaspoons Cumin
- 1 small can Evaporated Milk (optional)
- In a large bowl, start washing your barley grits, and drain them through a sieve. Maybe you will need to wash and drain them several times to make them clean (the water should not be cloudy).
- Bring water to a boil.
- In a saucepan, put the barley grits, add the olive oil, and mix very well to make your grits absorb the aromatic olive oil.
- Add boiled water, stir well, and cook over medium-low heat.
- Add salt and cumin, and stir well. Note that you should stir occasionally the soup to avoid burning as the grains can stick to the bottom of your pan.
- Cook your soup for about 20 to 25 minutes; until it is thick enough, and the barley grits are tender.
- Add milk and butter, and stir well but pay attention because the soup can boil over! You should stir very carefully at this stage.
- Adjust the thickness of your soup according to your choice by adding milk.
- Continue to cook for a few minutes; about 5 minutes.
- Taste and adjust salt before you turn off the heat.
Serve your barley soup hot in small soup bowls. Drizzle more olive oil over it, and add a generous pinch of cumin.
Note that If you like, you can use evaporated milk (not to confuse with sweetened condensed milk) to make your barley soup more creamy. Personally, I do not use it, and the result is still perfect.
This amazing barley soup can be refrigerated for 4 to 5 days as it does not contain ingredients that go bad faster. The soup will naturally thicken in your fridge, and you will need to add water to adjust the thickness when reheating.
I love to prepare white Belboula for dinner with olive oil and dried figs or dates.
I hope that you enjoy this classic Moroccan soup! Just give it a try to discover what it hides!
Share the recipe, please!