Oatmeal Soup (Chorba Dyal Tchicha)
If you were sitting in our family salon right now, I would serve you this. A creamy, comforting breakfast soup made by simmering barley grits or rolled oats in milk, flavored with a touch of anise. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Barley grits or Rolled oats
- Milk
- Water
- Anise seeds
- Salt
- Butter
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Bring water
salt
and a pinch of anise seeds to a boil.
Stir in the oats or barley grits and cook until tender and thick.
Pour in the milk and a knob of butter
heating through gently without boiling.
Serve hot.
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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