The Moroccan Cracked wheat soup makes the perfect light supper on a night when you’re not in the mood for much fussing in the kitchen but want something hot, delicious, and satisfying.
The measures below yield a somewhat peppery broth; reduce the ginger and pepper slightly for a milder soup. Be careful that you use cracked wheat and not the similar, but precooked.
Dchicha soup is best served immediately after cooking, as the wheat will continue to swell and thicken as the soup sits. Add water (and a little more seasoning if necessary) to thin the soup when reheating.
- 3/4 cup (about 175 grams) cracked wheat (dchicha dyal zraa’)
- 1 medium onion (finely chopped)
- 3 tablespoons olive oil
- 1 tablespoon salt (or to taste)
- 1 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon saffron threads (crumbled)
- 1/2 to 1 teaspoon smen (optional)
- 2 quarts (about 2 liters) of water
- 1/4 cup chopped fresh cilantro
N.B: As with many grain-based soups, The Cracked wheat Soup is best served immediately after cooking because the barley grits will continue to swell and thicken as the soup sits. Add water (and a little more seasoning if needed) to thin the soup when reheating.
Loubna El Bouchikhi,
Experience Coordinator at Palais Amani