Hsou

What we know so far

Hsou (hssoua) is the thin, smooth semolina soup of Morocco, a breakfast, a Ramadan starter and the thing a mother makes when someone is ill: fine semolina whisked into boiling salted water with butter or olive oil and ground aniseed, or with onion and thyme in the savoury version, cooked into a creamy porridge and finished with milk. It is the soup of comfort rather than show, eaten from a bowl with a spoon, a drizzle of olive oil and a pinch more anise on top. Algeria makes a close cousin; the Moroccan bowl is defined by the aniseed.

The draft was written from 2 published sources and holds 8 ingredients and 5 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