巴达兹是苏斯地区阿马齐格人的日常主食，用玉米或大麦粗粉煮成稠粥，淋阿甘油或斯门。它与已有的来比斯出自同一地区和同一食材传统，但巴达兹是湿食粥，来比斯是干食团。阿马齐格山区不种小麦，种的是大麦和玉米，巴达兹就是把这些本地谷物变成一顿饭的最简单方式。煮成稠粥，淋一勺阿甘油，配一锅炖菜或一盘塔吉，就是完整的一餐。这道菜是阿马齐格饮食的底色，朴素、扎实、耐饥。
稠厚、温暖、粗朴。谷物的土气和阿甘油的坚果脂香交融，是山里人最日常的一碗。
玉米或大麦粗粉在水中煮化，淀粉糊化使粥变稠。粗粉保留了完整的麸皮和胚芽，因此纤维和矿物质含量高于精制谷物。阿甘油在热粥上融化，其不饱和脂肪酸和坚果风味渗入全碗。这道菜的质地取决于粗粉的细度，越粗越有嚼头。
Variations
有的用斯门代替阿甘油。加大麦粉的版本颜色更深、质地更粗。配一锅塔吉同食。
On the Palate
Where Baddaz sits in the Moroccan flavor cloud
Ingredients
Serves 5How it's made
5 steps · 10 min
- 13 min
Bring 4 cups salted water to a boil.
- 25 min
Whisk in 1 cup cornmeal or barley grits slowly.
- 312 min
Cook 15-20 min, stirring, until thick and pulling from the sides.
Watch outStir and cook until the porridge is thick and pulls cleanly from the sides of the pot — that's the doneness cue; stop early and it's loose and raw-tasting.
- 43 min
Spoon onto plates; make a well in the center.
- 53 min
Fill the well with argan oil or smen; serve hot.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
