Moroccan · Soup
Barley Grits Soup (Dchicha)
Dchicha is coarsely cracked barley simmered with tomato, a little meat or just vegetables and cumin into a thick, porridge-like soup that Amazigh families in the Atlas rely on through winter. It is filling, cheap and warming, the barley giving it a rib-sticking body no other grain quite matches.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Serves
- 5
- Level
- Easy
Ingredients
- 180 g coarse cracked barley (dchicha), rinsed
- 1 onion, chopped
- 3 tomatoes, grated
- 1 tbsp tomato purée
- 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric
- 1 small bunch coriander, parsley and celery leaf, chopped
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Build the base
Soften the onion in olive oil, add paprika, cumin and turmeric, then the grated tomato and purée and cook 6 minutes to a thick base.
- 2
Add the barley
Stir in the rinsed barley to coat it in the oil and spice, then pour in 1.4 litres water.
- 3
Simmer slowly
Simmer gently 40–45 minutes, stirring often so it does not catch, until the barley is tender and the soup is thick and porridge-like.
- 4
Finish
Stir in the chopped herbs, season well and loosen with hot water — dchicha thickens dramatically as it stands.
Chef's tips
- Stir frequently near the end; barley grits love to stick and scorch on the base.
- Keep hot water handy — this soup sets almost solid once off the heat.
- A knob of smen stirred in at the end gives it the traditional Atlas richness.
Frequently asked questions
What is dchicha exactly?
It is coarsely milled or cracked barley (sometimes durum), between a grit and a small groat, used across North Africa for thick soups and porridges.
Can I use pearl barley?
Pearl barley works but stays chewier and takes longer; crack it briefly in a blender for a closer texture.