苏斯地区阿马齐格人的能量糊，烤大麦粉加阿甘油和蜂蜜揉成团。是阿甘油经济区的特产，耐存耐饥，山民出门携带。
来比斯是苏斯地区阿马齐格人的能量糊，用烤过的大麦粉加阿甘油和蜂蜜揉成团。苏斯，即阿加迪尔以南的阿甘油产区，是阿甘树唯一生长的地方，阿甘油是当地的标志食材。来比斯把大麦的碳水、阿甘油的脂肪和蜂蜜的糖三者合一，是山里人出门干活或长途旅行时携带的干粮，一小团就能撑半天。它与已有的阿姆鲁酱，阿甘杏仁蜂蜜酱，关系密切，但来比斯用大麦粉而非杏仁粉，更朴素、更耐饥。这道菜反映了阿马齐格人对当地植物资源的深度利用。
浓密、油润、极甜，大麦的烘烤香和阿甘油的坚果脂香融为一体。一小团入口，半天不饿。
烤大麦粉的淀粉在高温下糊化，产生烘烤香气和可储存的干燥质地。阿甘油富含不饱和脂肪酸和维生素E，是来比斯的营养核心。蜂蜜既是甜味剂也是黏合剂，把干粉和油捏成团。三者合一后水分极低，因此来比斯在常温下可存数日不坏。
Variations
有的用橄榄油代替阿甘油，但风味大减。加芝麻增香。做成小球更方便携带。
On the Palate
Where Lebsis sits in the Moroccan flavor cloud
Ingredients
Serves 6How it's made
5 steps · 30 min
- 18 min
Toast 2 cups barley flour in a dry pan until fragrant, 8 min.
Watch outToast the barley flour just until it smells nutty — take it too far and the whole confection tastes scorched.
- 25 min
Mix with 1/2 cup argan oil and 1/3 cup honey while warm.
Watch outMix in the oil and honey while the flour is still warm — cold flour won't take up the honey and the paste won't bind into a ball.
- 35 min
Knead into a dense paste.
- 45 min
Shape into balls or a log.
- 53 min
Wrap and store; eat in small pieces.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
