Moroccan Millet Soup with Milk - Hssoua Ilane

Wash and drain the millet.

Heat a large skillet over medium heat. Add the millet and stir constantly until the millet is lightly colored and fragrant. Remove from the heat and grind the millet with a spice or coffee grinder.

Bring the water to a boil in a pot. Add the ground millet and salt and reduce the heat to maintain a simmer. Cook the millet, stirring occasionally, for about 30 minutes or until the millet is tender and the soup has thickened.

Stir in the evaporated milk and butter – and a little more water if you'd like to thin the soup – and continue simmering for 5 to 10 minutes longer. Taste for salt and serve.

To Prepare with Whole Milk Wash, toast and grind the millet as described above. Simmer the millet in only 4 cups (1 liter) of water until porridge-thick. Watch the heat and stir frequently. Add the butter and enough whole milk (2 to 3 cups) to thin the soup. Bring back to a simmer and cook for 5 to 10 minutes longer. Taste for salt and serve.