Barley semolina Soup

Original name : Harira dial dchicha

Where Homemade
When Breakfast, Dinner
Taste Salty
Price $
Where
Homemade
When
Breakfast, Dinner
Taste
Salty
Price
$
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A bowl of barley soup to warm the body in the fresh mornings of Moroccan winter.
Ideal for winter mornings, barley semolina soup is a real treat that it is good for warming up.
The traditional 'Dchicha' is very popular in Morocco for its creaminess and its multiple health benefits. Increasingly consumed throughout the world, this seed seduces by its nutritional quality and low calories.
Made of a kind of thick barley semolina (crushed barley), this soup is very easy to prepare in record time and it is more appreciated during cold seasons. Creamy and full of sweetness, the cornmeal just needs to be slowly cooked in milk until the mixture is a bit firm without however becoming too thick.
If you can't get a light texture, feel free to add a bit of milk if needed and voila. In addition to being good, a bowl of "harira dial dchicha" served hot feels so good and invigorates the body!
About this dish
In the local culture - For everyday
Season - Autumn
- Winter
Special occasion - Ramadan
SpicyVery slightly spicy
How to eat it - With Mghorfa
- With a spoon
Caloric valueLight
Temperature - Hot
- Room temperature
Vegetarian , Vegan
Allergy - Contains gluten (wheat)
- Contains lactose (milk)
Difficulty of preparationEasy
How to cook - Pressure cooker/pot
Cooked/Raw - Cooked
Components
  • Salt (Optional)
  • Milk (Optional)
  • Barley (Optional)
  • Water (Optional)
  • Side food

    Chebakia

    "Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.

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    The guide of gastronomy of Morocco