Tunisian Bsissa: a shortbread recipe that gives you energy

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!

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Tunisian Bsissa

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: TunisianDifficulty: easy

Portions

4

people

Preparation

14

minutes

Cooking

11

minutes

Calories

615

kcal

Total time

25

minutes

A 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)

* 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.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.