Zambo from Beni Bouffrah

Ingredients

• Barley
• Olive oil for dipping

Method

1. Grind the barley into groats (dchicha) on the hand mill.
2. Collect the fine flour that falls from the mill as you grind.
3. Roast the flour on the kanun.
4. Roast it a second time.
5. Grind the roasted flour once more.
6. To eat, take a small amount in the palm of your hand and dip it in olive oil.