H’rbil or Herbel: A delicious porridge of cooked wheat and will often enjoyed as breakfast during Eid in Morocco. Welcome to Episode 4 of my series, Classic Moroccan Recipes for Eid al-Adha. Today, we’re talking breakfast! In the following recipe, I use a quick cook wheat berry but a classic wheat berry is traditional, it will just need to be soaked overnight. 1c (140g) quick cook wheat (wheatberry)* 2c filtered water Pinch of salt 1T olive oil 1T sugar, optional 1t orange blossom water (or to taste), optional For Serving Butter Honey Combine water, quick cook wheat, salt and olive oil in a sauce pan. Bring to boil, reduce to simmer and cook, covered, for about 10 minutes until the wheat is tender and most of the water has been absorbed. Add milk along with sugar, if using. Bring to boil, reduce to simmer and cook uncovered, stirring occasionally, until the mixture is creamy. Serve with butter, honey or the condiments of your choice. Pro Tips: The quick cook wheat i...