Moroccan · Soup
Hssoua Belboula (Barley Breakfast Soup)
Hssoua belboula is a silky barley soup that Amazigh families across the Marrakech region eat to start cold mornings and to break the Ramadan fast. Ground barley is whisked into simmering water or milk with a little olive oil and salt until it thickens into a warm, nourishing porridge-soup, finished simply with olive oil, cumin or a swirl of honey.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 150 g finely ground barley (dchicha or barley flour)
- 1 litre water (or half water, half milk)
- 3 tbsp olive oil, plus more to finish
- 1 tsp salt
- Ground cumin, to serve
- Honey, optional, to serve
Method
- 1
Make a slurry
Whisk the ground barley into a little cold water until smooth and lump-free — this prevents clumping when it hits the heat.
- 2
Simmer
Bring the rest of the water (or water and milk) to a simmer with the oil and salt, then pour in the barley slurry in a thin stream, whisking constantly.
- 3
Thicken
Cook gently, stirring often, 20–25 minutes until the soup is smooth, silky and thickened to a pourable porridge. Add more liquid if it gets too thick.
- 4
Serve
Ladle into bowls, pool olive oil on top and dust with cumin — or, for a sweet version, drizzle with honey instead.
Chef's tips
- Whisk the barley into cold liquid first, then add it to the pot while stirring, to keep the soup lump-free.
- Stir often as it thickens; barley catches on the base of the pot easily.
- It thickens as it stands — loosen leftovers with a splash of water or milk when reheating.
Frequently asked questions
Is hssoua sweet or savoury?
Either. The savoury version, finished with olive oil and cumin, is the everyday breakfast; a sweeter version with milk and honey is also common. Both are warming and gentle.
When is it eaten?
As a warming breakfast, especially on cold mornings in the countryside and mountains, and as a light soup to break the fast during Ramadan alongside dates.