Red Barley Porridge Soup (Hssoua Belboula / Tchicha)
Hssoua belboula is a rustic Amazigh dish from the heart of Morocco, in which barley dchicha is cooked on a warm red tomato base.
The cracked barley releases its starch and gives the soup a creamy texture resembling jareesh, and it is often served for a winter breakfast or as a light dinner that warms the bones on cold mountain nights.
Wash the cracked barley several times until the water runs clear and is no longer cloudy, then drain it well. Washing removes the excess starch so the barley does not stick and the broth does not turn heavier than needed.
Heat the olive oil over medium heat and add the grated onion and the meat cubes, and stir until the onion wilts and turns translucent and the meat browns. Sautéing the two together builds the rustic depth of flavor.
Add the grated tomatoes, parsley, salt, pepper, ginger, and turmeric, then pour in the water or stock and bring it to a boil, then lower the heat and let it cook for about fifteen to twenty minutes. Cooking the tomato first mellows its acidity and forms a smooth red base.
Add the tomato paste, then the drained barley, and let the soup cook for about fifteen minutes with occasional stirring until the barley and meat soften and the broth thickens a little. Cracked barley releases its starch slowly so the texture turns creamy like jareesh rather than whole-grain.
Taste and adjust the salt and spices, then serve the hssoua hot right away. Make sure the meat reached 71 Celsius at its center for safety. Serve it immediately because the barley keeps absorbing the broth and thickens it as it cools.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Red Barley Porridge Soup (Hssoua Belboula / Tchicha), and how to fix them:
The barley keeps absorbing the liquid, so add hot water or stock and stir until you restore the desired consistency.
Extend the cooking over low heat while adding liquid gradually until it softens completely.
Keeps in an airtight container for up to two days, and is reheated with added water or stock because it thickens sharply when chilled.
Freezes for up to a month, and is best reheated slowly with extra liquid to restore its creamy texture.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| cracked barley | coarse bulgur | 180 g | Bulgur is a close alternative that gives a similar grainy texture, though its flavor differs a little. |
| beef or lamb | chicken, cut small | 85 g | Chicken is lighter and cooks faster, suiting those who prefer white meats. |
| tomato paste | extra grated tomatoes | 120 g | Fresh tomatoes make up for the paste's concentration with a lighter color and softer flavor. |
| olive oil | neutral vegetable oil | 56 ml | A milder-flavored alternative for those who prefer a less pronounced taste. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Cracked barley | 90 g | 180 g | 360 g |
| Cubed meat | 43 g | 85 g | 170 g |
| Grated tomatoes | 150 g | 300 g | 600 g |
| Water or stock | 1020 ml | 2040 ml | 4080 ml |
Wash the barley until the water runs completely clear before cooking, because excess starch makes the soup gummy and heavy instead of the creamy texture we want.
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