Sfaxian zmit (sweetened toasted barley flour)

Method

1. 1

   Toast the barley well in a dry frying pan over low heat until golden with a distinctive toasted aroma, then grind it finely in a traditional or electric mill.

2. 2

   Mix the toasted flour with the sugar or honey and a little olive oil in a deep bowl.

3. 3

   Work the mixture by hand until it has a fine, sandy texture that just holds together (to eat dry), or dissolve it in cold water or milk to make a refreshing zmit drink.

4. 4

   You can also make a second version with olive oil only and a light pinch of salt, a traditional travel provision that keeps for a long time without spoiling.

5. 5

   Serve Sfaxian zmit for breakfast or suhoor as a sustaining, easy-to-store meal. It is one of the oldest traditional provisions of the Sfax region, relied on by fishermen and farmers on long journeys for its energy.