Hsoua (Barley Soup)

Ingredients

• 150 g (5 oz)barley grits or rolled barley
• 1 L (4 cups)water or milk
• 1 tbspsmen or butter
• 1 tspcinnamon
• 1 tbsphoney or sugar — optional
• pinchsalt

Method

1. Begin by placing a large, heavy-bottomed pot on medium heat. Add the 150 g (5 oz) of barley grits or rolled barley directly into the dry pot. Toast the barley for about 2 minutes, stirring frequently with a wooden spoon. You should notice a nutty aroma and a slight golden color developing on the barley, which indicates it's ready for the next step.
2. Carefully pour 1 L (4 cups) of water or milk into the pot with the toasted barley. Add a pinch of salt and 1 tsp of cinnamon to the mixture. Stir well to combine the ingredients. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the barley from sticking to the bottom of the pot.
3. Continue to simmer the soup for 30 to 35 minutes, stirring occasionally. As the barley cooks, it will absorb the liquid and begin to soften, creating a creamy texture. You'll know it's done when the barley is tender and the soup has thickened to a consistency similar to porridge.
4. Once the barley has reached the desired creaminess, reduce the heat to low. Stir in 1 tbsp of smen or butter, allowing it to melt and incorporate fully into the soup. Add 1 tbsp of honey or sugar, stirring until it is completely dissolved and the flavors are well blended.
5. Taste the soup and adjust the seasoning if necessary, adding a touch more salt or cinnamon to suit your preference. Serve the Hsoua warm in bowls, letting the comforting aroma of cinnamon and smen fill the air. Enjoy the soothing and nourishing qualities of this traditional Moroccan barley soup.