Moroccan · Soup
Askif (Berber Barley & Herb Soup)
Askif is a thin, nourishing Amazigh soup from the Atlas and Souss — coarsely milled barley slaked into simmering water with a handful of wild or garden herbs, seasoned simply with olive oil, salt and sometimes a spoon of smen. It is the warming breakfast and cold-weather supper of mountain households, eaten from a shared bowl with bread.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 120 g coarse barley flour (or fine bulgur-style barley grits)
- 1.5 litres water
- 1 onion, finely chopped
- 1 large handful mixed herbs (parsley, coriander, a little wild mint)
- 3 tbsp olive oil
- 1 tsp smen (optional, for finishing)
- 1/2 tsp sweet paprika
- Salt to taste
Method
- 1
Soften the onion
Warm the olive oil in a pot and cook the onion gently until soft and translucent but not browned, about 5 minutes.
- 2
Slake the barley
Whisk the barley flour into 300 ml of cold water until lump-free — this slurry stops it clumping when it hits the hot pot.
- 3
Build the soup
Add the remaining water to the onions with paprika and salt, bring to a simmer, then pour in the barley slurry in a thin stream, whisking constantly.
- 4
Simmer to thicken
Cook at a gentle simmer for 20–25 minutes, stirring often, until the soup is silky and lightly thickened like thin porridge.
- 5
Finish with herbs
Stir in the chopped herbs and the smen if using, check the salt, and serve hot in bowls with a thread of olive oil on top.
Chef's tips
- Whisk the barley in cold water first — adding dry flour straight to hot liquid guarantees lumps.
- Keep it thin; askif is a drinking soup, not a stew. Add more hot water if it tightens on standing.
- A tiny amount of smen goes a long way — its fermented, cheesy depth is what marks this as a mountain dish.
Frequently asked questions
What is the difference between askif and bissara?
Bissara is a thick puréed dried-fava-bean soup; askif is a thin barley-flour soup built around grain and herbs rather than pulses.
Can I use oats or another flour?
Barley is traditional and gives the right earthy flavour, but coarse cornmeal or a barley-oat mix will make a similar warming soup.