Moroccan cuisine · Breakfast & Eggs

Zemita

Toasted barley flour with almonds, anise and fennel, stirred with oil and honey into a hearty breakfast porridge.

Ingredients · for 4 servings

• 200 g barley flour (or fine whole wheat flour as a substitute)
• 100 g almonds
• 1 tsp anise
• 1 tsp fennel seeds
• 1/2 tsp cinnamon
• 1 pinch salt
• 4 tbsp olive oil
• 4 tbsp honey
• 200 ml lukewarm water

Instructions

1. Toast the barley flour in a wide pan without fat over medium heat for 8-10 min, stirring constantly, until light brown and nutty-smelling.
2. Immediately tip the toasted flour onto a plate to cool so it doesn't darken further in the hot pan.
3. Toast the almonds in the same pan for 5-6 min until golden brown, then crush finely in a mortar with the anise and fennel seeds.
4. Thoroughly mix the toasted flour with the almond-spice mixture, cinnamon and the pinch of salt.
5. Stir together the olive oil and honey, work it into the flour, and stir in enough lukewarm water to form a thick, smooth porridge.
6. Let the porridge rest for 5 min to swell, spoon into bowls, drizzle with a little honey and serve warm with mint tea.