Moroccan · Breakfast
Dchicha (Cracked Barley Breakfast Porridge)
Dchicha is a rustic Amazigh breakfast of coarsely cracked barley simmered until creamy, eaten either savoury with olive oil, cumin and buttermilk, or sweet with milk and honey. The cracked grain gives it more texture than a smooth semolina porridge — nubbly and nourishing, it is winter food from the mountains and plains.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g coarsely cracked barley (dchicha)
- 1 litre water
- 1/2 tsp salt
- 2 tbsp olive oil (for savoury) or butter (for sweet)
- 250 ml milk or buttermilk (lben)
- Honey or sugar, to taste (for sweet)
- Ground cumin (for savoury)
- Ground cinnamon, to serve
Method
- 1
Rinse and simmer
Rinse the cracked barley, then simmer it in the salted water over low heat, stirring occasionally, for about 40 minutes until soft and creamy.
- 2
Choose your finish
For a savoury bowl, stir in olive oil and a good pinch of cumin; for a sweet bowl, stir in butter and honey or sugar.
- 3
Loosen with dairy
Stir in warm milk (or buttermilk for the savoury version) until the porridge is as loose or thick as you like.
- 4
Rest briefly
Let it sit off the heat for a couple of minutes to thicken and settle before serving.
- 5
Serve
Ladle into bowls and finish the sweet version with cinnamon, or the savoury one with an extra thread of olive oil.
Chef's tips
- Stir now and then during the long simmer so the cracked barley does not stick to the base.
- Buttermilk (lben) with the savoury version adds the traditional tang; fresh milk suits the sweet one.
- Add dairy at the end and off a hard boil so it does not split.
Frequently asked questions
Is dchicha eaten sweet or savoury?
Both, depending on region and mood. A savoury bowl with olive oil, cumin and buttermilk is common in the countryside; a sweet bowl with milk and honey is more of a treat.
What is dchicha exactly?
It is coarsely cracked or crushed grain, most often barley but sometimes wheat or maize. It cooks into a heartier, more textured porridge than fine semolina.