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Dchicha Cracked Wheat Soup

Cracked wheat (dchicha dyal zraa') is used to make this easy, satisfying Moroccan soup. The measures below yield a somewhat peppery broth; reduce the ginger and pepper slightly for a milder soup. Dchicha soup is best served immediately after cooking, as the wheat will continue to swell and thicken as the soup sits. Serve dchicha soup as a light supper or for breakfast.

11 ingredients5 preparation steps
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Ingredients

  • 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) water
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 1Steps to Make It
  2. 2Wash the cracked wheat in a large bowl of water and drain.
  3. 3Place the cracked wheat, onion, olive oil, and seasoning in a pot. Add the water, stir, and bring to a boil. Reduce the heat to low and gently simmer the soup, uncovered, for about 45 minutes, stirring occasionally.
  4. 4Add the chopped cilantro (and a little more water if the soup seems to be thickening too quickly) and continue simmering for another 10 to 15 minutes, until the wheat is tender.
  5. 5Serve the soup immediately.