In this savory Barley Soup with Milk and Thyme recipe, cracked barley (dchicha) is simmered with onions, garlic and the Moroccan herb za'atar before milk is added for flavor and creamy texture. Regular thyme or oregano may be substituted for the za'atar.
As with other cracked barley soups, be aware that the cooked grains will continue to swell while the soup sits. When reheating, add more milk or water to thin the soup to desired consistency.
If you enjoy grain-based soups, you might also like to try these other dchicha recipes:
Photo © Christine Benlafquih