Belboula

What we know so far

Belboula is Moroccan cracked barley, and hssoua belboula is the thick soup made from it: the grits are washed and simmered until they swell and thicken the pot, either in a red broth (hamra) of grated tomato, onion, a handful of diced meat, parsley, ginger and pepper, or in the plain white style finished with milk and a little onion. It is winter breakfast in the countryside and a light supper in Ramadan, cheaper and homelier than harira, and it is the soup that country grandmothers are remembered for.

The draft was written from 2 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting