Moroccan · Soups

Hssoua (Marrakech Barley & Herb Soup)

A gentle, savoury barley soup ladled out in Marrakech homes to break the Ramadan fast on nights when the richer harira feels too heavy. Ground barley thickens a broth fragrant with fresh coriander and a little smen, finished with a spoon of olive oil.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
Level: Medium

Ingredients

150 g ground barley
1 onion, finely chopped
1 small bunch coriander, finely chopped, plus more to serve
1/2 tsp turmeric and 1/2 tsp ground ginger
1 tsp smen (or butter)
3 tbsp olive oil
About 1.2 litres water, salt and pepper

Method

1

Soften the onion

Warm the oil and smen in a pot and soften the onion with the turmeric and ginger for a few minutes.
2

Make a slurry

Whisk the ground barley into a little cold water until smooth, to prevent lumps forming in the hot broth.
3

Simmer

Add the rest of the water to the pot, bring to a simmer, then pour in the barley slurry in a steady stream, whisking constantly.
4

Cook through

Simmer gently, stirring often, 25–30 minutes until thickened and smooth, adding the chopped coriander partway through.
5

Adjust

Season to taste, loosening with a little more water if it has thickened too much.
6

Serve

Ladle into bowls, scatter with fresh coriander, and serve with dates and bread to break the fast.

Chef's tips

Whisk constantly as you add the barley slurry to keep the soup silky rather than clumped.
Add fresh herbs partway through cooking rather than only at the end, so their flavour infuses the broth.
This soup thickens further as it sits — thin it with hot water when reheating.

Frequently asked questions

Is hssoua the same everywhere in Morocco?

The name covers a family of ground-grain soups; this herb-forward Marrakech version is lighter than the Amazigh milk-based hssoua belboula eaten at breakfast.

Can I use barley flour instead of ground barley?

Yes, barley flour works the same way — just whisk it into cold water first to avoid lumps before adding it to the hot broth.