Breakfast
Boulaghmane (Toasted Barley Paste)
About
An energy-dense no-cook staple of the Moor and Western Saharan desert nomads of Mauritania, toasted barley flour worked with butter, sugar and water into a paste or rolled into balls, a favourite suhoor food in Ramadan.
Equipment
- Dry frying pan
- Bowl
- Wooden spoon
- Sieve
Ingredients
Barley flour2 cups
Sugar4 to 5 tbsp, to taste
Clarified butter or ghee (or clarified fat)3 to 4 tbsp
Warm waterabout 1/2 cup
Pinch of salt1 small pinch
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