About This Dish
A thick, porridge-like barley soup from the Berber communities of the Atlas Mountains. Hssoua is the original comfort food of Morocco's mountain dwellers, predating the more famous harira by centuries. Cracked barley is simmered with onions, tomatoes, and fresh herbs until it forms a thick, warming soup that sustains shepherds and farmers through cold mountain winters. Some versions add dried meat (khlii) for extra protein and flavor. This ancient Amazigh dish is experiencing renewed interest as Morocco celebrates its indigenous culinary heritage.
Ingredients
- 250 g Cracked barley
- 1 large Onion, chopped
- 3 Tomatoes, diced
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 1 tbsp Fresh thyme or oregano
- to taste Salt and pepper
- 8 cups Water
Instructions
- 1
Rinse barley thoroughly under cold water.
- 2
Sauté onion in olive oil until soft. Add tomatoes and cook 5 minutes.
- 3
Add barley, water, cumin, paprika, and herbs. Bring to a boil.
- 4
Reduce heat and simmer for 1.5 hours, stirring occasionally, until barley is very soft.
- 5
Season with salt and pepper. The soup should be thick and porridge-like.
- 6
Serve drizzled with olive oil.
Tips & Tricks
- Stir frequently in the last 30 minutes as the barley thickens and can stick to the bottom.
- The consistency is meant to be thick — between a soup and a porridge.
- Add strips of khlii (dried preserved meat) for the traditional mountain version.