Bsissa

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toast the pearl barley in a dry pan over medium heat for 10 minutes, stirring often, until it is a deep nut brown and smells like toast. Tip out.

   Mark done Start 10 min timer

2. Toast the dried chickpeas the same way for 8 minutes, until they colour and crack. Tip out.

   Mark done Start 8 min timer

3. Toast the fennel, coriander and aniseed together for 90 seconds, until fragrant.

   Mark done Start 90 sec timer

4. Let everything cool completely, then grind in batches to a fine flour in a spice grinder or high-powered blender.

   Mark done

5. Sieve the flour and re-grind anything coarse. Stir in the salt.

   Mark done

6. To serve, whisk 3 tbsp of the flour with the olive oil and honey into a smooth paste.

   Mark done

7. Add the water or milk gradually, whisking, until it is the consistency of thin porridge. It thickens as it stands, so leave it looser than you want it.

   Mark done

Chef’s Tips

• Roast everything separately and take the barley properly dark.
• Cool before grinding, or the flour steams and clumps.
• It thickens for several minutes after mixing.

Pairing Suggestions

• Dates
• Sweet mint tea
• Fresh figs

Storage & Reheating

The dry flour keeps in an airtight jar for 3 months. Mixed, it must be drunk within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.