Traditionally, this simple beige-coloured powder is based on the regional staples of roasted hard durum wheat and barley that have been flavoured with fennel seed, aniseed and marjoram, and then ground. It"s often augmented with ground nuts – roasted pulses such as chickpeas, lentils or fava beans – and other additions like ground sesame seeds and carob, to ramp up its already substantial nutritional value. When blended with olive oil and honey into a thick cream and decorated with roasted nuts, this unassuming brown dust – a veritable ugly duckling of the food world – transforms into a breakfast of champions.