This cozy barley porridge-like soup is perfect for breaking fast or a cozy weeknight dinner.
10 garlic cloves, peeled
2 tomatoes, chopped (about 2 cups)
1 large yellow onion, chopped (about 2 cups)
1 cup medium tchicha (barley semolina), rinsed
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped khlii (meat confit) (optional)
1/2 teaspoon black pepper
8 cups water, divided
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
2 teaspoons dried wild thyme
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Bring garlic, tomatoes, onion, tchicha, tomato paste, khlii (if using), pepper, 6 cups water, and 1 tablespoon salt to a boil in a large saucepan over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until tchicha is tender, about 30 minutes. As soup cooks and thickens, stir in remaining 2 cups water, as needed, to thin to a creamy consistency.
Stir in thyme and remaining 1 teaspoon salt; season with additional salt to taste, if needed. Simmer until very fragrant, about 5 minutes. Remove from heat, and stir in lemon juice. Serve with lemon wedges.
