Belboula recipe
Ingredients
200g (7oz) pearl barley, rinsed in several changes of cold water then drained
1.5l cold water
55ml (2fl.oz) olive oil
2tsp ground cumin
1tsp salt
500ml (18fl.oz) whole milk
150ml (5fl.oz) evaporated milk
Combine the water, pearl barley, olive oil, ground cumin and salt in a large saucepan. Bring to the boil over a moderate heat then reduce to a simmer and cook for 30-35 minutes, stirring occasionally, until the grains of pearl barley are tender. Stir in the milk and cook for a further 5 minutes, stirring frequently. Remove the saucepan from the heat and stir through the evaporated milk. Adjust the seasoning to taste before ladling into soup bowls. Garnish with a pinch of ground cumin before serving.
