📝 About This Recipe
Saykouk is Morocco’s most beloved rustic summer treat, a cooling harmony of steamed grains and tangy, ice-cold buttermilk. Traditionally served in the heat of the afternoon or after a Friday prayer, it celebrates the ancient Berber tradition of using 'Belboula' (barley couscous) for its nutty depth and health benefits. This dish is a refreshing, probiotic-rich masterpiece that balances the earthy warmth of hand-rolled grains with the sharp, creamy chill of fermented dairy.
🥗 Ingredients
The Grains
- 500 grams Barley Couscous (Belboula) (medium-grain preferred for authentic texture)
- 2 cups Water (for sprinkling and hydrating the grains)
- 3 tablespoons Extra Virgin Olive Oil (high quality Moroccan oil if available)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1 tablespoon Unsalted Butter (optional, for fluffing the hot grains)
The Liquid Base
- 1.5 liters Fresh Buttermilk (Lben) (must be very cold; traditional fermented style is best)
- 1/2 cup Cold Water (only if needed to thin the buttermilk)
For Serving & Garnish
- 1 handful Dried Dates (Medjool or Deglet Noor for sweetness on the side)
- 1/4 cup Roasted Walnuts (optional, for a modern crunch)
- 1 pinch Ground Cinnamon (optional garnish)
👨🍳 Instructions
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1
Begin by rinsing the barley couscous (Belboula) in a fine-mesh strainer under cold water to remove excess starch, then drain thoroughly.
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2
Place the damp barley in a wide, shallow bowl (a 'Gassa' if you have one). Drizzle with 1 tablespoon of olive oil and use your fingers to rub the grains, ensuring they are evenly coated and no clumps remain.
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3
Fill the bottom of a couscoussier with water and bring it to a rolling boil. If you don't have a couscoussier, a steamer insert over a tightly sealed pot works perfectly.
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4
Transfer the oiled barley grains into the steamer basket (the 'Keskas'). Place it over the boiling water, seal the joint with a damp cloth if steam escapes, and steam for 20 minutes.
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5
Remove the steamer basket and tip the barley back into the large bowl. Sprinkle with 1 cup of water and the salt.
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6
Use a large spoon (and then your hands once it cools slightly) to rake through the grains, breaking apart any lumps. Let the barley rest for 10 minutes to absorb the moisture.
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7
Return the barley to the steamer basket for a second steaming session. Steam for another 15-20 minutes until the grains are tender and translucent.
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8
Tip the cooked barley back into the bowl for the final time. While hot, toss with the remaining olive oil or a knob of butter to keep the grains separate and silky.
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9
Spread the barley out on a tray and allow it to cool completely to room temperature. For the best Saykouk experience, the grains should not be warm when meeting the buttermilk.
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10
Once cooled, place the barley in the refrigerator for 30 minutes to ensure it is properly chilled.
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11
To serve, divide the chilled barley grains into deep individual bowls or one large communal clay bowl.
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12
Pour the ice-cold buttermilk (Lben) over the grains until they are partially submerged but still visible. Give it a gentle stir so the grains begin to absorb the creaminess.
💡 Chef's Tips
Always use barley couscous (Belboula) rather than wheat couscous for the most authentic flavor and better nutritional profile. If the buttermilk is too thick, whisk in a little cold water or a pinch of salt to brighten the tanginess. Never skip the second steaming; barley is tougher than wheat and needs that extra time to become perfectly tender. Ensure the couscous is completely cold before adding the buttermilk to prevent the dairy from warming up and losing its refreshing quality. If you have leftovers, store the grains and buttermilk separately, as the grains will drink up all the liquid over time.
🍽️ Serving Suggestions
Serve in traditional Moroccan ceramic bowls with a side of sweet, honey-like Medjool dates to contrast the tart buttermilk. Pair with a plate of fresh grapes or sliced melon for a complete, hydrating summer lunch. Add a side of hard-boiled eggs dusted with cumin and salt for a boost of protein. Enjoy as a light dinner or a healthy afternoon snack on a hot day. Accompany with a glass of extra chilled buttermilk on the side for those who prefer a more liquid consistency.