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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I found this on . Libya North Africa Note: I have no idea of how much it makes or how long it takes to cook. It wasn't given. Ingredients:
1/2 kg whole grain barley |
1/4 kg cumin seed |
1/4 kg coriander seed |
1 cup sweet cumin |
olive oil |
sugar or dates |
Directions:
1. Boil the barley in water, drain and dry completely.
2. Roast the dry barley (stir frequently in a hot, dry frying pan, for a few minutes, like you would do with coffee beans.
3. Do the same with the other three ingredients.
4. Mill each ingredient and pass through a sieve.
5. Mix thoroughly and place in dry containers.
6. Label the containers (z-mix) and date them- good for 2 years.
7. Serving the dish:.
8. Pour the desired amount of the z-mix into a bowl, moisten slightly with sprinkles of water and some olive oil, and mix with finger tips. The mixture should be a little dry, loose and olive-brown in color.
9. Traditionally, a handful of the mixture is squeezed into a stick shape, and sweetened with sugar or eaten with dates.
10. For best results, zemmeetah ia accompanied with a good size glass of buttermilk, followed by a cup of undersweetened green tea.
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