Morocco is one of the richest countries in terms of culinary art. It has a rich encyclopedia of ingredients, flavors and dishes. Moroccan cuisine is one of the finest. And to those who stick to a very strict diet and want to stay lean, Moroccan cuisine is the absolute go-to regimen.
According to science, a proper meal needs to contain a specific amount of carbs, fats and proteins. One portion of tagine in Morocco respects this nutritional rule as it contains proteins, healthy fats (olive or Argan oil), and carbs (veggies + whole wheat bread).
We will save further nutritional details of tagines for later posts, but today we are concerned about a snack that contains the best sorts of fats and proteins ever. It is very well known in Morocco.
In Morocco, we are lucky to have many sorts of healthy snacks: sellou, sfouf, or bsiss are very well known as healthy snacks. Some even call it “tkawet” (تقاوت).
But there is another easy yet amazing snack known in Morocco : zammita.
My grandmother, mama hbiba, who comes from a feodal Casablancaise family, or like we love to call them “bidawa”, is a faculty of cuisine on her own. And I am really pleased to share her kept secret 13 ingredient Zammita recipe with Mayshad.
The recipe is for I-don’t-know-how-many servings because in Morocco we cook with love and whoever loves does not count.
There you go:
250g high quality Anise
Arabian gum (meska horra – gomme arabique)
Among all the ingredients, only the barley, the wheat and the anise have to absolutely respect the amount indicated. The other ingredients are upon taste. Women in Morocco do not have the habit to calculate and measure. They usually add ingredients depending on their taste. عينك ميزانك (your eyes are your scale) is a very common sentence we use. For this recipe, it is recommended to use a hand full of all the other infredients or a bit less. Your zammita, your way.
After your mix all ingredients together, roas them, and ground them.
The last and nicest part is the way you serve zammita. You will need to boil a tiny bit of water, add sugar, honey or stevia to it, then butter, then the desired amount of your zammita.
The results is a paste that is not so thick and not so liquid. Just perfect.