M'hamsa

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In Tunisia, this product is called M’hamsa, which translates into sun-dried wheat grains. Made from a North African crushed durum wheat semolina, M’hamsa is produced in the traditi onal Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create small grains, then these are left 12 days in the sun to dry. Olive oil and sun preserve the hand-rolled grains. Making couscous by hand is a tradition passed down from mother to daughter or daughter-in-law. In the past, groups of women came together to make large batches of couscous grains over several days. Show more