semolina soup

Moroccan Semolina Soup Recipe. Gluten-Free Friendly

In my native Morocco this semolina soup is often breakfast.

Semolina soup takes minutes from beginning to end and costs pennies, and it is so satisfying.

I have whipped it up countless times when I needed to round out a meal in a jiffy. You can save even more time by grinding the garlic and cilantro in a food processor. If you are making semolina soup for breakfast, the quick way, throw in the garlic and the cilantro whole. The garlic will be easy to fish out, or enjoy whole, in your bowl, and you can discard the cilantro at the end of cooking.

Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal. For an occasional splurge, add some freshly grated parmesan.


  • 3 quarts (12 cups) water
  • A dozen cloves garlic
  • 1 bunch cilantro, tough stems cut off
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 11/2 cups coarse semolina (Gluten-free: medium cornmeal)


Put all but last ingredient in a heavy pot, and bring to a boil. Reduce the flame to medium. Stir in the grain, pouring gradually. Cover and cook ten more minutes. Adjust the texture and seasonings. Serve hot.

Yield: Makes a dozen ample servings.

10 replies
  1. Bryan Roch
    Bryan Roch says:

    Hi Lévana!

    I work in a Moroccan restaurant, and the owner makes a version of this soup that he serves on weekend mornings only. He is from a place called Amanouz, (the same name he had chosen for his business) near Casablanca. His version is savory also, and is flavored with fennel seeds, olive oil and has eggs whisked in for body. The name he gives it is “hassowa,” or “morning soup.” Very tasty, and one of a kind. Have not found a recipe that duplicates it. Almost every other version I’ve found that also contains fennel or anise is usually sweetened with honey. Does this sound in any way familiar?



  2. Jamie
    Jamie says:

    I tried this soup in Fez. Is this soup particular to any specific region? I haven’t yet made this recipe but I finally found some fine ground semolina (it was hard to find as I live in the US but I managed to find some at my favorite middle eastern store.) The soup I tried was so delicious and rich. Is this ever made with chicken broth or vegetable broth? So glad you posted this recipe.

    • Lévana
      Lévana says:

      Jamie you can certainly make the soup with broth, although it is very rich and flavorful as is.
      Not sure if it is specific to any particular region in Morocco. I know it is a staple all over Morocco. We grew up eating it for breakfast.
      You had trouble finding semolina in the US? How is this possible? FYI Farina is none other than semolina.

  3. Bazmeh
    Bazmeh says:

    Levana, can this soup be made using a different liquid, like butternut squash soup (puree) – perhaps made thinner with water?

    • Lévana
      Lévana says:

      I wouldnt want to superimpose any other flavor. I wonder if you are thinking it might not be exciting enough as it is, but it really is!

  4. Gitta
    Gitta says:

    Yes, super cheap–I happened to have the ingredients already at home. I was flipping through your new cook book when I came across this recipe, and said lets try this!!! :)


    • Lévana
      Lévana says:

      I agree! You left only one thing out: it costs pennies! It so happens my mother called me a little while ago and mentioned she made it for lunch today:-)

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