Rye is also used to make a special dish called “chicha” or “Chorba frik.” This delicacy was originally prepared, according to Ibn Razin XVI, in the following manner :

“The rye is beaten to pulverize the grains; the grains are then dried in the sun. Thereafter they are milled and sifted. The resulting flour is thrown little by little into boiling water, flavored with salt.”

Chorba Tchiche- frik or lssan asfour is a thick, very nutritious soup made from chick peas, lentils, parsley, celery, tomatoes, and lemon. It’s usually eaten to break the fast of Ramadan.

Varieties :

• Lamb Chorba (“bil allouche”)
• Chicken Chorba (“bidjaj”)
• Fish Chorba (“bil hout”)
• Frik Chorba