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Breakfast

Bsisa (Toasted Grain Breakfast Mix)

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10 min
Prep
7 min
Cook

Ingredients

  • 200 g (1.5 cups) toasted barley flour
  • 100 g (0.75 cup) toasted wheat flour
  • 1 tsp ground fennel seed
  • 1 tsp ground aniseed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 60 ml (4 tbsp) olive oil
  • 60 ml (4 tbsp) honey or date syrup
  • 30 g (0.25 cup) roasted peanuts, crushed (optional)

Method

  1. If starting from raw grain, toast barley and wheat flours separately in a dry skillet over low heat for 5-7 minutes until fragrant and lightly golden, stirring constantly to avoid burning.
  2. In a large bowl, combine the toasted flours with fennel, aniseed, cinnamon and salt.
  3. Drizzle in the olive oil and work it through the dry mixture with your fingers until evenly distributed and slightly clumpy.
  4. Add the honey or date syrup and mix until the bsisa comes together into a soft, spoonable paste.
  5. Spread onto a plate, top with crushed peanuts, and drizzle a little extra olive oil and honey over the top before serving.

Introduction: Bsisa is a centuries-old Libyan staple made from toasted barley and wheat ground into a fine powder, blended with spices, olive oil and honey or date syrup.

Cultural Background: Bsisa is a centuries-old Libyan staple made from toasted barley and wheat ground into a fine powder, blended with spices, olive oil and honey or date syrup. It is especially associated with winter mornings and the month of Ramadan, when it is eaten for sustained energy through the day. Families often prepare a large batch at once and share it as a communal breakfast, sometimes rolling it into small balls for children.

Tips: Toast the flours yourself for the best flavor rather than using untoasted store-bought versions. Bsisa keeps well dry (before adding oil and honey) for weeks in a sealed container, so it can be mixed fresh each morning. Serve with a glass of warm milk or tea alongside.

Variations: Some households add ground almonds or sesame seeds for extra richness, and southern Libyan versions include dried dates folded directly into the mixture.

Storage: Store the dry toasted flour blend in an airtight container at room temperature for up to 1 month. Once mixed with oil and honey, best eaten fresh the same day.

Reheating: Not applicable – bsisa is served at room temperature and is not reheated.

FAQs:

Q: Can I make bsisa gluten-free?

A: Substitute the wheat flour portion with toasted sorghum or millet flour, keeping the barley if barley is tolerated, or use certified gluten-free oat flour.

Q: Is bsisa always sweet?

A: A savory version exists using extra olive oil and salt without honey, often eaten alongside olives.

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