While Morocco's most famous soup, harira, has a long list of ingredients and takes a long time to make, this traditional recipe is the polar opposite. With just a few simple ingredients and a half hour's cooking time, you'll have a tasty, creamy, porridge-like soup to offer for a satisfying breakfast or evening meal.
- 2 liters of water
- 1 cup (175 g)
- coarse semolina
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon pepper
- 5 or 6
- saffron threads, crumbled
- 1/4 teaspoon
- turmeric (optional)
- 2 tablespoons butter
- 1 teaspoon ground anise seed (or more to taste)
- Measure the water into a large pot or small stockpot. Place over high heat and bring to boil.
- While the water is boiling, gradually add the semolina, constantly stirring, so it doesn't clump. Add the salt, pepper, and saffron.
- Bring the soup back to a boil, then lower the heat and allow the soup to simmer gently. Continue cooking, frequently stirring, for 20 to 30 minutes, or until the semolina swells and becomes tender and the soup has thickened to a consistency that you like.
- Stir in the two tablespoons of butter and the ground anise. Taste for seasoning and adjust the salt and pepper as desired. Continue simmering gently for just a few minutes longer.
- Remove the soup from the heat and ladle into serving bowls; serve warm.
- Serve the soup with Moroccan bread and dates on the side.
Dates are a traditional offering alongside the soup, as is bread.
Note that the semolina soup will thicken as it cools; allow for this when cooking in advance by simmering the soup to a thinner consistency than what you find ideal for serving.
When reheating semolina soup which has thickened, blend in a little water to thin the soup. Taste and adjust seasoning.
The soup can be garnished at the table with a tiny pat of butter and freshly ground pepper.
Some of the ground anise can be replaced with whole anise.