Libyan
Zumeeta
Zumeeta is a Libyan roasted-grain paste, fragrant with anise, fennel, coriander, sesame, olive oil, and date syrup. It is served as a small mound or pressed by hand into bites, especially with tea.
Watch it madePBS Food · 8:31
Ingredients
- Whole barley grains3/4 cup
- Wheat berries2 tbsp
- Dried chickpeas2 tbsp
- Sesame seeds1 tbsp
- Coriander seeds1 tsp
- Fennel seeds1 tsp
- Anise seeds1/2 tsp
- Caraway seeds1/4 tsp
- Fine sea salt1/4 tsp
- Extra-virgin olive oil3 tbsp, plus more for serving
- Date syrup2 tbsp
- Warm water1 to 2 tbsp, as needed
Method
- Pick over the barley, wheat berries, and dried chickpeas, then wipe them clean with a dry cloth.
- Toast the chickpeas in a dry heavy pan over medium-low heat for 8 to 10 minutes, shaking often, until they smell nutty and turn lightly golden.
- Toast the barley and wheat berries in the same pan for 10 to 12 minutes, stirring constantly, until deeply fragrant and evenly golden brown.
- Toast the sesame seeds, coriander seeds, fennel seeds, anise seeds, and caraway seeds for 1 to 2 minutes, just until aromatic.
- Spread all the toasted grains, chickpeas, seeds, and spices on a tray and let them cool completely.
- Grind the cooled mixture in a grain mill or strong spice grinder until very fine, then sift it and regrind any coarse pieces.
- Measure the ground zumeeta flour into a bowl and stir in the salt.
- Drizzle in the olive oil and rub it through the flour with your fingertips until the mixture looks like damp sand.
- Add the date syrup and knead by hand, adding warm water a teaspoon at a time only if needed, until the zumeeta holds together as a soft, crumbly paste.
- Shape the zumeeta into two small mounds or pressed portions on serving plates.
- Finish each portion with a small spoonful of olive oil in the center and serve at room temperature.
Common questions
Can I substitute any of the grains or seeds in zumeeta if I can’t find them all?
Yes, but keep the mix balanced. Barley and wheat berries give body, chickpeas add nuttiness, and the seeds provide aroma. If needed, swap similar whole grains like spelt or oats, but avoid replacing everything with only one grain.
How long does each toasting step take, and how do I know when it’s ready?
Chickpeas need about 8 to 10 minutes; barley and wheat berries need 10 to 12 minutes; seeds usually 1 to 2 minutes. Stop when each smells deeply nutty and looks lightly to evenly golden, not dark brown.
What are the most common mistakes when making zumeeta flour?
The biggest mistakes are burning the grains, grinding while still warm, and skipping the sift. Warm ingredients can clump, burnt bits taste bitter, and uneven grinding makes the flour gritty instead of fine and smooth.
How should I store homemade zumeeta flour, and how long will it keep?
Store it in an airtight container in a cool, dark place for about 2 to 3 weeks. For longer storage, refrigerate or freeze it, especially because the sesame and olive oil can go stale faster.
How is zumeeta usually served, and what consistency should I aim for?
Mix the seasoned flour with warm water and date syrup to make a thick, smooth paste or porridge-like mixture, then drizzle with olive oil. It should be spoonable, not dry or runny, with a warm, lightly sweet, toasty flavor.