Belboula with milk and spirulina
Ingredients
- 1 cup belboula, finely cracked barley (120 g)
- 500 ml water (500 g)
- 500 ml milk (≈ 515 g)
- 1 level tbsp butter (15 g)
- ½ level tsp salt (2 g)
- 1 tbsp honey or sugar, optional, to serve (20 g)
- 1 pinch of ground cinnamon, optional (1 g)
The creamy bowl for breakfast or shour. The spirulina is stirred in after cooking, once the bowl is lukewarm.
Method
- Rinse the belboula in a fine sieve.
- Bring the salted water to the boil. Sprinkle in the belboula, stirring. Cook for 15 minutes over low heat, stirring often.
- Add the milk and cook for another 10 to 15 minutes, until creamy. Stir in the butter off the heat.
- Fill the children's bowls first, without spirulina.
- Let the adult bowls cool for about 10 minutes: you should be able to dip a finger in without burning it (40 °C or less).
- Crush 2 spirulina tablets per adult bowl into a fine powder and stir them into each lukewarm bowl.
- Add honey and cinnamon to taste.
Kids' version
Plain belboula with milk, served at step 4, before the spirulina.
How many portions in a pack?
DXN Spirulina 120 tablets ÷ 2 = 60 bowls, or this recipe for 4 made 15 times. DXN Spirulina 500 tablets ÷ 2 = 250 bowls. 1 tablet = 250 mg.
Do not exceed the amount shown on the pack, counting everything you take during the day.
Who should ask a doctor first?
- Pregnant or breastfeeding women.
- Children: their bowl is made without the DXN product.
- People taking medicines or other supplements.
Home recipe: Bab Sahtek delivers the genuine DXN product (cash on delivery); you prepare the recipe at home. Recipe being tested in Mom's kitchen, in Marrakech.
Original Bab Sahtek recipe
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
