Dchicha (Cracked Wheat Soup)

Ingredients

• 150 g (5 oz)cracked wheat or dchicha
• 2 tbspolive oil
• 1onion, grated
• 1 tspcumin
• 1 tsppaprika
• 1 L (4 cups)water
• 1 tspsalt
• to finisholive oil

Method

1. Start by placing the 150 g (5 oz) of cracked wheat in a fine-mesh sieve. Rinse it under cold running water, gently stirring with your fingers to remove any dust or debris. Set it aside to drain while you prepare the other ingredients.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the grated onion. Stir occasionally, allowing the onion to sweat and become translucent, which should take about 3 to 5 minutes. The onion should not brown, as this will alter the flavor of the soup.
3. Add the rinsed cracked wheat to the pot with the onions. Stir in 1 teaspoon of cumin and 1 teaspoon of paprika, ensuring the spices coat the wheat evenly. This step will help release the aromas of the spices and infuse the wheat with flavor.
4. Pour in 1 liter (4 cups) of water and add 1 teaspoon of salt. Stir the mixture well, ensuring the wheat is fully submerged. Bring the soup to a gentle simmer over medium heat.
5. Allow the soup to simmer for about 30 minutes, stirring occasionally to prevent the wheat from sticking to the bottom of the pot. As it cooks, the wheat will soften and the soup will thicken. You are looking for a creamy consistency, where the grains are tender but still hold their shape.
6. Once the soup has reached the desired consistency, taste and adjust the seasoning if needed. Finish by drizzling a little olive oil over the top and, if desired, sprinkle a pinch more cumin for added aroma. Serve the soup hot, enjoying its comforting warmth and rich flavors.