Moroccan · Breakfast
Berber Seven-Grain Breakfast Porridge
A sustaining Amazigh morning porridge simmered from a mix of grains — barley, wheat, corn and more — until thick and creamy, sweetened with honey or served savoury with olive oil and smen. It's slow mountain fuel that keeps the cold out until the midday meal.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 150 g mixed grain flour (barley, wheat, corn, lentil)
- 1 litre water or milk
- Pinch of salt
- 2 tbsp honey (for sweet) or olive oil and smen (for savoury)
- 1/2 tsp ground aniseed (optional)
- Toasted almonds or sesame, to serve
- Extra warm milk, to loosen
Method
- 1
Whisk
Whisk the grain flour into the cold water or milk until smooth to avoid lumps.
- 2
Cook
Bring to a gentle simmer, stirring constantly, and cook 25–30 minutes until thick and creamy.
- 3
Season
Add the salt and aniseed if using, and loosen with more milk to your liking.
- 4
Choose a finish
For sweet, stir in honey; for savoury, make a well and pour in olive oil and a little smen.
- 5
Garnish
Top with toasted almonds or sesame.
- 6
Serve
Serve hot in bowls with extra milk or honey at the table.
Chef's tips
- Whisk the flour into cold liquid before heating to keep the porridge smooth.
- Stir constantly — grain porridges catch and lump easily.
- The savoury version with olive oil and smen is the traditional Berber way.
Frequently asked questions
What grains go in it?
It varies by household and region — commonly barley, durum wheat, corn and sometimes lentil or fava flour, milled together into a multigrain meal.
Where do I buy multigrain flour?
North African grocers sell ready blends (often labelled for tagoula or hsaa). Otherwise, mix barley, wheat and corn flours yourself.