Barley (الشعير, Hordeum vulgare) is one of Morocco's oldest grains. Here is what it is, its general nutritional value and how it is cooked in Moroccan homes.
Related products: Brewer's yeast · Taste of Morocco pack
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Names
| Darija / Arabic | French | English |
|---|---|---|
| الشعير | Orge | Barley |
| بلبولة الشعير | Orge concassée | Cracked barley |
| دقيق الشعير | Farine d'orge | Barley flour |
Traditional uses
- A whole grain with dietary fibre.
- Like other whole grains, it contains B vitamins and minerals such as magnesium.
- Fibre helps you feel full.
- Traditional dishes: belboula with milk, barley harira, barley bread.
Note: traditional, general information, not medical advice. It does not replace a doctor. Pregnant or breastfeeding women, children and anyone on medication should ask a doctor first.
Caution: barley contains gluten.
How to use
- Belboula with milk: 1 glass of cracked barley to 4 glasses of milk or water, 20–30 min on low heat.
- Barley bread: half barley flour, half wheat flour.
- Barley water: 2 spoons of grains per litre of water, boil 20 min, strain.
Storage
- Airtight jar, away from moisture.
FAQ
What is الشعير in French? Orge.
Where to buy
Cash on delivery across Morocco, delivery in 24–72 h, free from €13.75. Offer: 10% off 2 products, 15% off 3 or more. No returns; only damaged or wrong items reported within 48 h with a photo and order number.
See also: Brewer's yeast (barley) · Guide: barley in French · Moroccan herb glossary
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