Moroccan Cracked Barley Soup with Tomatoes – Hssoua Belboula Hamra
Moroccan cracked barley soup, known as Hssoua Belboula Hamra, is a savory and hearty dish often served warm during the evening or even as a comforting breakfast. This delectable soup features tender barley, juicy tomatoes, and perfectly seasoned with traditional Moroccan spices, providing a filling meal that’s both delicious and satisfying.
Ingredients for Hssoua Belboula Hamra
- 1 cup cracked barley or barley grits (medium or large caliber)
- 4 tbsp olive oil
- 3 oz. beef or lamb, diced (one handful)
- 1 medium onion, grated
- 2 or 3 ripe tomatoes, grated (seeds and skin discarded)
- 3 tbsp fresh parsley, chopped
- 1.5 tsp salt, or to taste (less if using stock)
- 1 tsp black pepper
- 1 tsp ginger
- 1 tsp turmeric (optional)
- 2 tbsp tomato paste (optional)
- 8.5 cups water (can use stock or broth instead)
Preparation Method for Moroccan Barley Soup
- Begin by washing the barley grits in a bowl of water, draining them several times until the water runs clear. Drain them well and set aside.
- In a large pot (3-quart or larger), heat the olive oil over medium heat. Add in the grated onions and diced meat, stirring until the onions become translucent and the meat is browned.
- Add the grated tomatoes, chopped parsley, spices, and water (or stock) to the pot. Bring everything to a boil over high heat, then lower the heat to simmer for 15 to 20 minutes.
- If using, stir in the tomato paste and the drained barley grits. Continue to simmer for another 15 minutes, or until the barley and meat are tender and the broth has slightly thickened.
- Taste the soup and adjust the seasoning accordingly before serving.
How to Serve Hssoua Belboula Hamra
Upon completion, serve this comforting Moroccan barley and tomato soup hot. It pairs wonderfully with bread and can be enjoyed for both lunch and dinner. For a delightful touch, garnish with additional fresh parsley or a sprinkle of black pepper before serving. Remember, this soup is best enjoyed immediately after cooking, as the barley will continue to absorb liquid and thicken if left to sit.
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