Chicha (Cracked Wheat) Soup

This Chicha (Cracked Wheat) Soup highlights the unique properties of cracked wheat (bulgur). When I make this soup, I begin by patiently frying the onions until the kitchen smells warm and comforting. I enjoy preparing this during Ramadan since it is mild and satisfying after a long day of fasting. As I watch the bulgur boil, it softens and absorbs the rich aromas of the tomato sauce and spices, transforming simple ingredients into something hearty and fulfilling. of this recipe, and entice the reader to continue reading because your recipe is fan-freaking-fantastic.

I discovered that heating it slowly produces the ideal texture, not too thick or too soft. Adding fresh parsley at the end makes the soup feel fresher and complete. This recipe truly lets the bulgur shine, creating a cozy, homemade soup that feels comforting with every spoonful, especially at iftar.

Ingredients

Diced onions
Chopped parsley/cilantro
Tomato paste
Turmeric
Chicken bullion (if you use chicken or vegetable broth, this is not needed)
Paprika
Dried oregano
Black pepper
Salt to taste
Cracked wheat/bulgar
Liters of water

See recipe card for quantities.

Instructions

I bring water to a boil in a large pot, then I add the diced onions, cilantro, and parsley.

I stir in the tomato paste until everything is well combined.

I add all the seasonings and mix well.

I slowly add the cracked wheat (bulgur) and let it cook for 10–20 minutes until tender and slightly thickened.

Pro Tips for Success

Build flavor from the start - Let the onions cook properly in the heated water before adding the remaining ingredients. This contributes to a richer, more pleasant base flavor.
Dissolve the Tomato Paste Well- Always stir in the tomato paste until well incorporated into the soup to avoid thick clumps and keep the color smooth and even.
Add Bulgur Slowly- Stir in the cracked wheat gradually. This prevents it from adhering together and maintains a light texture.

Perfect Pairings & Serving Ideas

Fresh Lemon Wedges- I enjoy squeezing a lemon over the soup to provide a fresh, acidic contrast to the warm, meaty tastes.
Sweet Dates- I serve a few soft dates on the side to balance the savory soup with natural sweetness, which is ideal for iftar.
Baguette brea - I love dipping a warm baguette or flatbread into the soup, soaking up the thick broth for an extra soothing bite.

Your Questions Answered

Can I use water instead of broth?
Yes, but using broth adds richer, deeper flavor to the soup.
How do I prevent the bulgur from clumping?
Add it slowly while stirring and cook on medium heat for even texture.
Can I make this soup vegetarian?
Absolutely! Skip the chicken bouillon and use vegetable broth instead.
How long should I cook the soup?
Simmer 10–20 minutes until the bulgur is tender but not mushy.
Can I store leftovers?
Yes, refrigerate for up to 3 days and reheat gently before serving.

Print Recipe

Soup

Chicha (Cracked Wheat) Soup

I tried making this Chicha (Cracked Wheat) Soup, and it turned out so hearty and comforting! The cracked wheat gives it a lovely texture, and the savory flavors made it perfect for a cozy lunch. It was simple to cook, filling, and absolutely delicious. I’ll definitely be making this again!

Print Recipe

Prep Time: 10 minutes

Cook Time: 25–35 minutes

Total Time: 35–45 minutes.

Yields: 4–6 servings, depending on bowl size.

2 diced onions
1 cup chopped parsley/cilantro
1 can of tomato paste
1tsp turmeric
1tbsp chicken bullion (if you use chicken or vegetable broth, this is not needed)
1tsp paprika
1tsp dried oregano
1tsp black pepper
Salt to taste
1 cup of cracked wheat/bulgar
2 - 3 liters of water

Instructions

I start by finely dicing 2 onions and chopping about 1 cup of parsley and cilantro. I also set aside some dip bread for serving later.
I take a large pot and fill it about three-quarters full with water, then bring it to a medium boil.
Once the water is boiling, I add the onions, parsley, and cilantro and let them simmer for about 10–15 minutes, allowing the flavors to meld and the kitchen to smell amazing.
After a few minutes, I stir in 1 can of tomato paste, making sure it dissolves completely into the soup so the flavor is smooth and uniform.
I then add the seasonings — 1 tsp turmeric, 1 tbsp chicken bouillon (or skip if using broth), 1 tsp paprika, 1 tsp dried oregano, 1 tsp black pepper, and salt to taste. I mix everything well so the spices blend evenly.
I slowly add the cracked wheat (bulgur) spoon by spoon, stirring as I go to prevent clumps.
I let the soup cook for another 10–20 minutes, depending on the size of the pot or bowls I’m using, until the bulgur is tender and the soup thickens slightly.
Finally, I taste and adjust the seasoning, then serve hot with the dip bread, enjoying the warm, hearty flavors that make this soup perfect for Ramadan or any cozy meal.