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 for a milder soup. Be careful that you use cracked wheat and not the similar, but precooked, bulgur.
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.
Serve dchicha soup as a light supper or for breakfast. Also try Dchicha Soup with Cracked Barley.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Yield: 4 to 6 servings
- 3/4 cup (about 175 g) 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
Wash the cracked wheat in a large bowl of water and drain.
Place 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.
Add 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.
Serve the soup immediately.