Belboula recipe

  • Serves 4-6
  • 10mins to prepare and 40-45mins to cook
  • 274 calories / serving
  • Freezable
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belboula (h)

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.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  • Ingredients

  • 200g 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
  • Energy 1150kj 274kcal 14%
  • Fat 13g 18%
  • Saturates 4g 22%
  • Sugars 6g 6%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 32.1g Protein 7.5g Fibre 0.5g

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