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Tunisian Breakfast for Champions: “Zamit” with Pomegranate

By Rahma Rekik October 1, 2020
Written by Rahma Rekik October 1, 2020
Tunisian breakfast Zamit
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It’s currently fall in Tunisia, which means it is pomegranate season. Pomegranate trees are widely spread in Tunisia, especially in the south like Sfax and Gabes. Many households have a tree, if not two, in their backyards. When these round, beautiful fruits hit the market, some Tunisians change their breakfast to include pomegranate seeds. What better way than “Zamit bil Romen”?

Zamit, also called Zomitta, is a blend of grains and seeds that are finely ground. This mixture is stored in large jars and used in a variety of ways. The main ingredient of Zamit is whole barley grains. Seeds are added depending on each person’s preference, but the most common seeds used are fennel, fenugreek, and coriander.

Zamit, Zomitta, Zomit
“Zamit”. Shot taken by Rahma Rekik for Carthage Magazine.

Zamit is then mixed with water, olive oil, and sugar to form a paste. This paste can be formed into small balls or eaten with a spoon.

For a healthier option, you can remove the sugar and use honey instead, and some just use the sweetness of fruits. The main fruits that go perfectly with Zammit are pomegranate seeds, figs, melon, and grapes.

Tunisian Breakfast Zamit
“Zamit” with Pomegranate. Shot taken by Rahma Rekik for Carthage Magazine.

You can pretty much say this traditional breakfast is truly breakfast for champions. Both pomegranates and barley have amazing health benefits.

Barley is an excellent source of fiber, both soluble and insoluble. Soluble fiber helps you feel full longer because it forms a gel-like substance in the gut, whereas insoluble fiber adds bulk to your stool and improves intestinal movement which in turn prevents constipation.

Tunisian breakfast Zammit
“Zamit” with Pomegranate. Shot taken by Rahma Rekik for Carthage Magazine.

Pomegranates are high in anti-oxidants, vitamin C, K, folate, and potassium. Many studies have shown that these fruits can reduce inflammation in the body, as well as high blood pressure. They can be eaten plain, with zamit, in salads, or smoothies. The possibilities are endless. Make sure you grab a couple next time you go to the market.

PS: wear gloves when you are deseeding the pomegranates, they can make your nail beds a little brown.

INGREDIENTS: (serves 2-3)

  • 1 large pomegranate
  • 4 tbsp Zamit
  • 1 tbsp olive oil
  • 1/2 tbsp homey
  • Splash of orange blossom water

RECIPE:

DIRECTIONS:

  • Wash and cut the top and bottom of the pomegranate. Then, cut the fruit into quarters.
  • Remove the seeds and place in a large bowl. Add the zamit powder, the olive oil, the honey (optional), and the orange blossom water. Mix well until all the pomegranate seeds are well coated, and the zamit is evenly distributed.
  • Spoon into smaller bowls, and serve with breakfast.

This article is part of the #TasteTunisia initiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.

The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.

#TasteTunisia Articles:

  • The Best Tunisian Grilled Salad — Salad Mechouia
  • Tajine El Bey: Tunisia’s Finest Appetizer
  • Tunisia’s National Dish: COUSCOUS
  • Tunisian Stuffed Peppers: “Felfel Mehchi”
  • Omek Houria: Tunisian Mashed Carrot Salad
  • Tunisia’s Seafood Pasta — A Tunisian Delicacy
  • Tunisia’s Traditional Mini Doughnuts: Kaa’k Yoyo
  • The Coziest Vegetable Stew – Tunisia’s Go-To Dish for the Cold Months
  • The Best Authentic Tunisian Rice Dish – “Rouz Jerbi”
  • Date & Walnut Bread — The Perfect Healthy Dessert
  • Assidat Zgougou — Tunisia’s Sweetness in a Bowl
  • Kafteji: a Healthy Version of your Favorite Tunisian Dish
  • Lablebi: One of Tunisia’s Most Popular Street Foods
  • A Unique Pizza with a Taste of Tunisia: Harissa Infused Veggie Pizza
  • Tunisia’s Octopus Salad: The Best Tunisian Seafood Salad
  • The Traditional, Most Authentic Tunisian Pumpkin Shakshuka
  • Tunisian Mloukhiya, Your Grandma’s Favorite Dish
  • Tunisia’s Lentil Soup – Your Favorite Winter Warmer Dish
  • All Tunisian food recipes.

If you would like to comment on this article or anything else you have seen on Carthage Magazine, leave a comment below or head over to our Facebook page. You may also message us via this page.

And if you liked this article, sign up for the monthly features newsletter. A handpicked selection of stories from Carthage Magazine, delivered to your inbox.

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Rahma Rekik
Rahma Rekik

Rahma is an international registered dietitian/nutritionist and a certified yoga instructor. She graduated from Cornell University in New York and finished her dietetic internship at the University of Virginia Medical Center. She is a food lover and has a deep passion for healthy living while being authentic to your heritage. She worked in many countries and loves to recreate traditional food with a healthy twist. She aims to inspire people to live balanced and healthy lives, both physically and mentally - basically the best version of yourself. She loves cooking (obviously), reading, yoga, chocolate, and watching movies.

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1 comment

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Mark Tessier October 23, 2020 - 7:29 pm

A breakfast without eggs.. Finally!

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