Ingredients:
1 1 / 2 cups (250 g) of barley flour ( belboula )
2 liters of water
3 tablespoons olive oil
1 tablespoon of salt
2 teaspoons
cumin 2 cups ( 1 / 2 liters) of milk
2 tablespoons butter 1 can
small (5 or 6 oz.) evaporated milk
Preparation: Wash
barley repeatedly in a large bowl full water , change the water until it is clear and limpid .
Fry the onion in oil in a saucepan large enough and, separately, boil water with a bit 'of salt. When the onion is golden add the boiling water and barley meal, stirring gently so no lumps are formed. Cook for about 15 minutes (though it should become too thick add more water)
Incorporate milk and bring to a simmer still for a few minutes. Turn off the fire and add the butter and cumin . to your taste and add a little 'salt and oil olive if you feel that needs a little 'more than flavor.
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