Until the mid-20th century, barley was an important staple in southern Morocco.
Barley suited southern Morocco because it can produce a harvest under drier conditions than many higher-yielding grains. For generations, it was milled into flour, cooked as a porridge or grain dish, and used in household foods alongside bread and other local staples. Its importance was especially pronounced in communities where rainfall was limited and farming was closely adapted to the landscape.
Moroccan grain habits later shifted toward wheat and rice in many contexts. Wheat became especially prominent in bread and couscous, while rice entered a broader range of modern diets. That change does not mean barley disappeared: it remains part of regional food traditions and agricultural practice.
The wording matters. The claim says barley was important “until the mid-20th century” and emphasizes the south; it does not say barley was Morocco’s only grain or that it is no longer eaten. Oats, rye and millet are plausible-sounding distractors, but barley is the grain identified in the historical cuisine account.