I discovered bsissa like one discovers a treasure in a cupboard: a jar of golden powder, smelling of toast, anise, and seeds. In Tunisia, it's a family classic, often prepared in large quantities after thorough roasting, then stored away from moisture.
On the day you feel like it (or need a boost), all you have to do is mix it with olive oil and a little honey (or sugar) to obtain a sandy and fragrant dough.
What I love is the "simple technique that changes everything" aspect. Roasting is truly the heart of the flavor: you heat it dry, you stir it, and everything becomes rounder, nuttier, more indulgent.
And then, it's a Tunisian recipe and ultra adaptable in the way it's eaten: in balls, in a dome on a plate, or even in a more fluid version with a spoon.
To stay true to tradition, I'm starting with a base of barley + chickpeas + wheat, with sesame, fennel, anise, and a hint of cinnamon.
And as a subtle seasonal touch without compromising the essence, I add a little orange zest and a pinch of cinnamon just before serving (winter citrus and spice go perfectly with the toasted notes). You can also sprinkle with crushed almonds for a bit of crunch.
Nutritionally, it's packed: grains, legumes, healthy fats from olive oil, and mineral-rich seeds. Perfect for a hearty breakfast before a hike, or as a truly satisfying snack.
And if you prepare it in a jar, you'll have a traditional "snack" ready in 2 minutes!
Tunisian Bsissa
4
people14
minutes11
minutes615
kcal25
minutesA recipe made with roasted cereal powder and seeds, flavored with anise and fennel, mixed with olive oil and honey. Tunisian bsissa has a sandy texture, a toasty taste, and provides an immediate energy boost.
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Ingredients
120 g of barley flour
80g of dried chickpeas
60g grains (or very coarse, uncooked bulgur)
40g of sesame seeds
25g of almonds
2 teaspoons of fennel seeds
1 teaspoon of anise seeds
1/2 teaspoon of ground cinnamon
1/2 teaspoon of fine salt
80 g of honey
90 g of olive oil
1 orange (finely grated zest, to serve)
10g of crushed almonds (for serving)
Preparation steps
- Prepare the base: In a large pan, pour the dried chickpeas and toast them over medium heat for 6 to 7 minutes, stirring often, until they darken slightly and smell nutty. Set aside.
- In the same pan, toast the wheat grains for 3 to 4 minutes, stirring constantly. Set aside with the chickpeas.
- Next, add the sesame seeds for 1 to 2 minutes: they should barely brown and start to pop. Set aside.
- Finish by adding the fennel and anise seeds: 30 to 45 seconds is enough, just to release the aromas (otherwise, it becomes bitter). Turn off the heat.
- Let it cool for 3 minutes. Finely blend the chickpeas and wheat (using short pulses to avoid overheating the motor). Then add the sesame seeds and almonds, and blend again to obtain a fairly fine powder.
- Transfer to a bowl. Add the barley flour, cinnamon, and salt. Mix thoroughly: you have just made bsissa powder.
- To serve (for 4 servings): put all the powder in a bowl, add the honey, then drizzle in the olive oil while stirring with a spoon. You're looking for a "damp sand" texture that clumps together when you press it between your fingers. Adjust with 1 to 2 tablespoons of oil if needed.
- Arrange in small domes or balls. Add the orange zest and some crushed almonds just before serving.
📊 Nutritional Information
1 serving (approx. 125g)
| Nutrient | Value |
|---|---|
| Calories | 615 kcal |
| Proteins | 14g |
| Carbohydrates | 65g |
| including sugars | 22g |
| Lipids | 34g |
| including saturated fatty acids | 5g |
| Fibers | 10g |
| Sodium | 290mg |
| Vitamins | |
| Vitamin E | 18% AJR |
| Vitamin B1 | 22% AJR |
| Vitamin B9 | 12% AJR |
| Minerals | |
| Magnesium | 32% AJR |
| Iron | 28% AJR |
| Phosphorus | 30% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you prepare the powder in advance, only mix it with the oil and honey at the last moment: otherwise the Tunisian bsissa will clump and lose its sandy texture.
For a perfect result, zest the orange directly over the bowl; it adds flavor without wetting.
💡 Chef's Tips
For a truly fragrant bsissa, monitor the roasting: medium heat, constant stirring, and remove as soon as it smells good.
To preserve the powder, put it in a perfectly dry jar, away from heat and humidity.
🔄 Variations
- Rustic Bsissa: blend a little less finely to keep a slightly crunchy grain.
- Sweeter recipe: replace some of the honey with icing sugar (same quantity) and serve with a dash of orange blossom water.
You say to keep the powder in a dry jar away from moisture, but for how long is that really reliable? I wonder if the sesame doesn't go rancid after a few weeks.
That's a good point; the article doesn't specify a timeframe. In a truly airtight jar, away from light, I generally keep it without any problems for three to four weeks; beyond that, sesame and other seeds can indeed lose their freshness. If you're making a large batch, it's best to freeze some rather than leaving it in the cupboard for too long.
Freezing is a good idea, I actually make a large quantity each time and it avoids waste.
In the milder variation, you mention replacing some of the honey with icing sugar — does it mix as well with the olive oil, or does it tend to become a little grainy?
Hi Leontine, in practice, icing sugar dissolves very well in warm oil, the texture remains sandy without becoming grainy—it's even smoother than with honey, which tends to solidify a bit faster as it cools. The only thing to be careful about is mixing it well immediately after adding the oil, otherwise the icing sugar can form small lumps at the bottom.
I tested it with icing sugar this weekend, no lumps when mixing it right away, the result was even more melt-in-your-mouth than usual.
Good to know about the honey solidifying faster, it will prevent me from messing up the texture next time.