Name: Hssoua Belboula (حسوة بلبولة)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 200g cracked barley (belboula or dchicha), rinsed; 2 tbsp olive oil, plus more for serving; 1 medium onion, finely grated or minced; 2 ripe tomatoes, grated, or 250ml crushed tomato; 2 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp sweet paprika; 1/2 tsp ground ginger; 1/4 tsp black pepper; 1 1/2 tsp sea salt, plus more to taste; 1.5 liters water or light vegetable broth; 1 small bunch fresh coriander, chopped; 1 small bunch fresh parsley, chopped; 250ml whole milk, optional, for a softer hssoua

Question 1

What is hssoua belboula?

Accepted Answer

Hssoua belboula is an Amazigh cracked barley soup simmered with tomato, onion, garlic, cumin, paprika, ginger, parsley, coriander, and olive oil. The soup cooks for 35 to 45 minutes until the cracked barley turns soft and grainy, creating a warm, filling bowl often served with khobz.

Question 2

Can I use pearl barley instead of cracked barley for hssoua belboula?

Accepted Answer

Use cracked barley, called belboula or dchicha, for the most traditional hssoua texture. Pearl barley will cook, but it gives a smoother, less grainy soup. Cracked barley keeps its old-style soft chew and releases enough starch to thicken the tomato and herb broth.

Question 3

How long should I cook cracked barley soup?

Accepted Answer

Cook cracked barley soup uncovered for 35 to 45 minutes after the pot comes to a boil. Lower the heat to a steady simmer and stir often once the hssoua thickens. The cracked barley is done when each grain is soft all the way through with a slight chew.

Question 4

Why is my hssoua belboula sticking to the bottom of the pot?

Accepted Answer

Hssoua belboula sticks when the cracked barley settles as the soup thickens. Use a heavy 4 liter soup pot, keep the heat at a steady low simmer, and stir often during the final 20 minutes. Scrape the bottom with a wooden spoon so the barley does not catch.

Question 5

When do I add milk to hssoua belboula?

Accepted Answer

Add 250ml whole milk after the cracked barley is fully cooked and the parsley and coriander are stirred in. Lower the heat, pour in the milk, and warm the hssoua gently for 5 minutes without a hard boil. This keeps the milky Moroccan barley soup smooth and soft.

Question 6

Can I make hssoua belboula ahead of time?

Accepted Answer

Yes. Rinse the cracked barley up to 1 day ahead and keep it covered in the refrigerator. Cooked hssoua belboula thickens as it sits, so reheat it gently with a splash of water or milk, stirring until the barley soup loosens back into a spoonable texture.

Culinary Explorer

Hssoua Belboula (حسوة بلبولة)

Ingredients

cracked barley (belboula or dchicha)

olive oil

onion

Where cooking meets culture.

Ingredient	Quantity
cracked barley (belboula or dchicha)rinsed	200g
olive oil	2 tbsp, plus more for serving
onionfinely grated or minced	1 medium