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Original name
Harira dial smida
A light soup is prepared with wheat semolina, milk and olive oil. With this trio of ingredients, this dish bet on simplicity.
Sometimes called 'Hssoua' in Morocco, this semolina soup is light, simple and very quick to prepare.xa0
To switch from the famous "harira" which we eat much during the holy month of Ramadan, semolina soup is a great alternative.
Made of milk, cornmeal and olive oil, this dish is a true pleasure which is appreciated by adults as well as children for its delicious and sweet flavor.xa0The preparation of the "Hssoua" consist of slowly cooking the cornmeal in milk and stirring it from time to time in order to obtain a smooth result to which is added a drizzle of olive oil at the last minute of cooking.
Served hot, you can add salt and cumin to your bowl of soup to adjust to taste preferences.xa0Moreover, we sometimes find some optional ingredients like rice or fennel seeds in its recipe.
Economical and very good, semolina soup is a classic that should not be missed.
| In the local culture | - For everyday |
| Special occasion | - Ramadan |
| How to eat it | - With Mghorfa - With a spoon |
| Caloric value | Light |
| Vegetarian , Vegan | |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Average |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot |
Components
Side food
-
Chebakia
"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.
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