Breakfast
Tizmith
Traditional porridge from Kabylia and the Sahara, made from toasted barley flour and carob, drizzled with olive oil. A simple, filling food, enjoyed at breakfast or as a snack.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Toast the barley flour dry in a pan over medium heat for 3 to 4 minutes, stirring, until it smells of hazelnut.
- Mix the toasted flour and the carob powder in a bowl with a pinch of salt.
- Gradually pour in the lukewarm water while whisking to avoid lumps, until you get a thick cream texture.
- Heat everything gently in a saucepan, stirring constantly, for about 5 minutes, until the mixture thickens.
- Divide into bowls and drizzle generously with olive oil, with cinnamon and honey if you like.
- Serve lukewarm while the texture is still soft.
Variations and tips
Made with what you can find. Replace the barley flour with whole wheat flour, easier to find, and add a little cocoa to echo the carob.
More ideas
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Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Original Ecomely recipe.