Dchicha Cracked Wheat Soup

Dchicha Cracked Wheat Soup
Christine Benlafquih
Prep: 10 mins
Cook: 70 mins
Total: 80 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
135 Calories
7g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 135
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1170mg 51%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Protein 3g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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.


  • 3/4 cup (about 175 grams) 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

Steps to Make It

  1. Wash the cracked wheat in a large bowl of water and drain.

  2. 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.

  3. 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.

  4. Serve the soup immediately.