A mountain recipe to pass on
Tchicha de mermez belongs to the family of whole soups where cereals, meat and vegetables share the same broth. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. Cracked barley provides a sweet and rustic binding without masking the scent of coriander, celery and spices. Setting up requires a few minutes: weigh the cereals, prepare the vegetables and gather the spices before starting. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
Pour the tchicha into a simmering liquid, stirring immediately, then simmer over low heat to prevent it from settling at the bottom. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Serve piping hot with lemon, a little coriander and bread, keeping a soft consistency rather than a thick puree. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. The soup thickens as it cools; keep it cool for two days and relax it with a little water when reheating. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.
