Soups & starters
Tchicha
تشيشة · tchicha
Tchicha is a homely grain porridge made from cracked wheat or barley, cooked slowly in milk or buttermilk (lben) until soft and thickened, sometimes sweetened lightly with sugar and cinnamon and sometimes kept plain and savoury. Gentle on the stomach and easy to make, it is the kind of dish grandmothers cook on a cold morning.
- Origin
- Essaouira and the Doukkala region
- Type
- Milk-cooked grain porridge
- Eaten at
- Winter breakfast, gentle home food
- Key flavour
- Milk or buttermilk, cinnamon, mild grain
What Tchicha is
Cracked wheat or barley is simmered slowly in milk, or often in tangy buttermilk (lben), stirred over a low flame until the grain softens and the liquid thickens into a smooth, spoonable porridge somewhere between a soup and a pudding.
It can go either way at the table: a little sugar and cinnamon turn it into a mild, comforting sweet breakfast, while leaving it plain keeps it a simple savoury dish, sometimes with a knob of butter stirred in.
Origin & story
Tchicha is particularly associated with the Doukkala region around Essaouira, where buttermilk-based grain dishes have long been a practical way to use surplus milk from the region's herds, turning it into a filling, gentle meal for children and convalescents alike.
It belongs to a quieter, less internationally known layer of Moroccan home cooking — nourishing rather than showy, made for family rather than guests, and passed down more through habit than written recipe.
Key ingredients at a glance
- Cracked wheat or barley
- Milk or buttermilk (lben)
- Sugar and cinnamon (for the sweet version)
- Butter (for the savoury version)
- A pinch of salt
This is a flavour snapshot, not a recipe.
When & how it's eaten
Tchicha is eaten warm from a bowl with a spoon, most often at breakfast or as a light, easy-to-digest meal, particularly in cold weather or for someone feeling unwell.
It is gentle, mild food, rarely dressed up or served to guests — its comfort lies in its plainness rather than any bold spicing.
Regional variations
The choice between milk and buttermilk is the main variable, along with whether the finished porridge is sweetened or left savoury with butter and salt. Cracked wheat gives a softer result than barley.
It shares its gentle, milk-based cooking logic with other simple Moroccan porridges served to children and the unwell, standing apart from the spice-forward main dishes most visitors associate with Moroccan food.
Where to try it in Marrakech
Tchicha is a home dish rarely found on restaurant menus; it is most likely encountered through a family meal or a home-cooking experience, particularly with cooks from the Essaouira or Doukkala area.
Ask about it on a where-locals-eat food tour that includes a home-hosted meal, or explore Morocco's quieter comfort dishes in the guides.
Frequently asked questions
What is tchicha made of?
Cracked wheat or barley simmered slowly in milk or buttermilk until soft and thickened into a porridge-like consistency.
Is tchicha sweet or savoury?
It can be either — sweetened with sugar and cinnamon for a comforting breakfast, or left plain and savoury with a little butter and salt.
Where does tchicha come from?
It is particularly associated with the Doukkala region around Essaouira, where buttermilk-based grain dishes are a long-standing home tradition.