867- Healthy Zammita / زميطة صحية
350 grams (2 1/2 cups) barley flour (or 200 grams (1 2/3 cups) whole wheat flour + 150 grams (1 1/2 cups) rolled oats)
150 grams (1 cup) whole raw almonds
150 grams (1 cup) sesame seeds, roasted
2 tablespoons ground green anise seeds
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground mastic (arabic gum)
1/2 teaspoon of salt
150 milliliters (2/3 cups) mixture of olive oil
3 tablespoons honey (add more honey if needed)
2 tablespoons fried almonds
1- In a large pan over low heat, add the barley flour (or whole wheat flour) and evenly spread it. Cook for 15 minutes stirring every 5 minutes with a wooden spoon until it is evenly colored to medium golden brown. Make sure not to overcook the wheat and burn it. Set aside and allow to cool.
2- In the same pan over medium-low heat, add the rolled oats and toast for 10 minutes until golden brown and crunchy. Allow to cool then transfer to an electric mixer and blend it into a powder. Set aside.
3- Place the almonds on a baking sheet covered with parchment paper and roast them in a preheated oven at 180°C / 356°F for 10 minutes until they become slightly golden. Allow to cool completely before using.
4- In a food processor, place the roasted sesame seeds and mix them until a smooth paste is formed. Set aside.
5- In the same food processor, place the roasted almonds and mix them until they turn into a creamy almond butter. Set aside.
6- In a large bowl, combine the whole wheat flour, oats flour, salt, ground anise, ground cinnamon, ground nutmeg, and ground mastic. Mix and sift.
7- Add the sesame paste, almond butter, olive oil and knead using hands for 10 minutes until the mixture becomes compact and well combined.
8- Add the honey little by little while kneading the zammita mixture until homogeneous.
9- Fill small bowls with zammita and press it well with a spoon so that it keeps the shape of the bowl. Invert the zammita on a serving plate and decorate with almonds and walnut chunks. Serve with tea.