Moroccan Cracked Barley Soup with Tomatoes
Zesty with ginger and pepper, this Moroccan barley and tomato soup is usually offered as a light evening meal or as breakfast fare.
- 1 cup cracked barley or barley grits ((medium or large caliber))
- 4 tbsp olive oil
- 3 oz. beef or lamb, diced ((one handful))
- 1 onion, grated ((medium))
- 2 or 3 tomatoes, grated ((seeds and skin discarded))
- 3 tbsp fresh parsley, chopped
- 1.5 tsp salt, or to taste ((less if using stock))
- 1 tsp black pepper
- 1 tsp ginger
- 1 tsp turmeric ((optional))
- 2 tbsp tomato paste, or to taste ((optional))
- 8.5 cups water ((can use stock or broth instead))
- Wash the barley grits in a bowl of water and drain. Repeat several times until the water is no longer cloudy when swishing the barley around. Leave the barley to drain while you start the soup.
- In a 3-quart (3-liter) or larger pot, heat the olive oil over medium heat. Add the grated onions and meat, stirring until the onion is translucent and the meat is browned.
- Add the grated tomatoes, chopped parsley, spices and water (or stock). Bring to a boil over high heat then reduce the heat and simmer for 15 to 20 minutes.
- Add the tomato paste (if using) and the barley grits. Continue simmering for another 15 minutes, or until the barley and meat are tender and the broth is slightly thickened.
- Taste and adjust seasoning, and serve.
Repeat several times until the water is no longer cloudy when swishing the barley around. Leave the barley to drain while you start the soup. In a 3-quart (3-liter) or larger pot, heat the olive oil over medium heat.
Add the grated onions and meat, stirring until the onion is translucent and the meat is browned. Add the grated tomatoes, chopped parsley, spices and water (or stock). Bring to a boil over high heat then reduce the heat and simmer for 15 to 20 minutes.
Add the tomato paste (if using) and the barley grits. Continue simmering for another 15 minutes, or until the barley and meat are tender and the broth is slightly thickened.