Zemmeetah
(Barley Spices) Recipe
Origin: Libya Period: Traditional
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Ingredients:
500g whole-grain barley
225g cumin seeds
225g coriander seeds
150g fennel seeds
olive oil
sugar or dates
Zemmeetah
(Barley Spices) Preparation:
Method:
Boil the barley in water until tender then drain and allow to dry completely. Place the dried barley in a hot non-stick pan and dry-fry for a few minutes until toasted. Now separately dry fry the spices until aromatic.
Add the ingredients to a coffee grinder and render to a powder. Pass this through a fine sieve to remove any remaining large pieces. Ensure the mixture is thoroughly combined then store in dry air-tight containers (typically the mix will keep for up to 2 years).
When ready to use add about 60g of the zemmeetah mixture to a bowl. Moisten slightly with a few drops of water then add a little olive oil and bland with your fingertips. The final mixture should be dry, loose and olive brown in colour.
Take a handful of the mixture and squeeze into a stick shape (called an 'abbood) and either sweeten with sugar or eat with a handful of dates. Traditionally Zemmetah is eaten with a glass of buttermilk.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More spice blend recipes... More Traditional recipes... More recipes for Fruit...
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Other recipes with barley and spices as primary ingredients:
Slk Fel Kousha
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