MoroccoZamita of Oujda
Arabic name الزميطة الوجدية
Original name Zamita Oujdia
Watch how it’s made
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Ingredients (5)
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Method
Toast the barley in a dry pan over a low heat, stirring constantly, until it turns a deep golden colour and smells strongly toasted.
Grind the toasted barley finely in a traditional mill, with the nigella and aniseed if you want an aromatic note.
Mix the resulting flour with the sugar or honey in a deep bowl and stir well to spread the sweetness evenly.
Gradually add the olive oil, kneading by hand, until the mixture holds together with a sandy texture that can be shaped.
Serve zamita either dry, eaten with a spoon, or stirred into water or milk as a refreshing energy drink; this traditional food is one of the best-known travel provisions of Oujda and eastern Morocco, and is traditionally served at celebrations and as a fortifying breakfast.
