Soup du Barry
45 min · 283 kcal · Mediterranean
Asida
A smooth, elastic wheat porridge beaten over the heat until it pulls away from the pan, mounded into a dome and flooded in the centre with melted butter and honey. Eaten warm with the fingers across the Maghreb and the Arabian Peninsula, for Mawlid, Eid and new babies alike.
Instructions
- Sift 100 g of plain flour so it runs freely and set it beside the stove with a sturdy wooden spoon, once the flour goes in you will not have a hand free.
- Bring 250 ml of water to a rolling boil in a small heavy-based pan with 0.25 tsp of salt. Ladle out and reserve about 4 tablespoons of the boiling water in case the paste tightens too much.
- Slide the pan off the heat and rain the flour into the centre of the water in a thin steady stream, beating hard all the while. Work out every lump against the base of the pan for 2-3 minutes until you have a thick, uniform paste.
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591kcal
25gprotein
99gcarbs
13gfat
16gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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