Zemmeetah

• 12 kg whole grain barley
• 14 kg cumin seed
• 14 kg coriander seed
• 1 cup sweet cumin
• olive oil
• sugar or dates

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.
9. The mixture should be a little dry, loose and olive-brown in color.
10. Traditionally, a handful of the mixture is squeezed into a stick shape, and sweetened with sugar or eaten with dates.
11. For best results, zemmeetah ia accompanied with a good size glass of buttermilk, followed by a cup of undersweetened green tea.

barley, cumin, sweet cumin, olive oil, sugar

Taken from www.food.com/recipe/zemmeetah-422913 (may not work)