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Dishisha (Libyan Barley Soup)

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10 min
Prep
55 min
Cook

Ingredients

  • 200 g (1 cup) cracked barley, rinsed
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tomato, grated
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • 1.2 liters (5 cups) water or broth
  • 150 g (5 oz) diced lamb (optional)
  • Salt and pepper, to taste
  • 2 tbsp chopped parsley, for garnish

Method

  1. Heat olive oil in a large pot and, if using, brown the lamb for 5-6 minutes.
  2. Add the onion and cook until softened, then stir in garlic for 1 minute.
  3. Add the grated tomato, tomato paste, cumin and paprika, and cook for 3-4 minutes.
  4. Pour in the water or broth and bring to a boil.
  5. Stir in the rinsed cracked barley, reduce heat, cover and simmer for 45-55 minutes, stirring occasionally, until the barley is soft and the soup has thickened.
  6. Season with salt and pepper, and add more water if the soup becomes too thick.
  7. Garnish with parsley before serving.

Introduction: Dishisha is a hearty barley soup found throughout the Maghreb but especially cherished in Libya, where cracked barley is simmered slowly with onions, tomatoes and warming spices until soft and comforting.

Cultural Background: Dishisha is a hearty barley soup found throughout the Maghreb but especially cherished in Libya, where cracked barley is simmered slowly with onions, tomatoes and warming spices until soft and comforting. It is a popular side soup served with everyday meals and is particularly common during the colder months and throughout Ramadan.

Tips: Stir occasionally toward the end of cooking, as barley can settle and stick to the bottom of the pot. This soup thickens further as it sits, so thin with a little hot water if reheating.

Variations: A meatless version uses vegetable broth and a handful of chickpeas for added protein.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat on the stovetop over low heat with a splash of water, stirring frequently.

FAQs:

Q: Can I use pearl barley instead of cracked barley?

A: Yes, though cooking time may increase by 10-15 minutes.

Q: Is dishisha usually a starter or a main?

A: It's typically served as a warming side soup alongside the main meal, though a version with extra meat can serve as a light main.

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