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The healing properties are found mainly in the extra virgin olive oil (and virgin olive oil), which is naturally produced, unrefined oil (also called "cold pressed"); while the active ingredients of the second type, known as "pure oil" or "olive oil", were badly destroyed by the chemical processes used to extract the oil.
According to recent research extra-virgin olive oil contains a natural painkiller similar to does.
Adding some real fire to that, one can imagine the effect on tender dough: instant baking.
Traditional Tuareg way of cooking bread by burying it in hot sand, which is as effective as an oven.
After all the empty glasses are half-full with froth, the hot tea is poured over the froth and served hot.
Date syrup, olive oil, and boiled dough make one of the most ancient and popular dishes in Libya: "a'eish", "utshu" or "bazin" -- names which also mean "food" and "life". The sand in Libya gets really hot in the summer that walking slowly on it with bare feet becomes unbearable; one needs to walk fast just like some walk on embers.
These are very ancient foods and their use must go back to neolithic times, when humans first began to harvest their produce and make use of the natural surrounding ingredients.
Grains are roasted, ground, sieved and used for making bread, cakes, soups, , and other dough-based dishes.
The third round is served with roasted peanuts or roasted almonds (mixed with the tea in the same glass).
In special occasions and for those who still follow the old tradition, the tea is first poured into another mug, and then using two mugs, one continuously empties the content of one mug into the other and then back into the original mug for at least twenty or thirty times, to produce what the Libyans call or foam, which is steadily added to one glass at a time as being made.
The ready tea is then removed from the fire, left to settle for a few seconds, and served in small glasses (as shown in the photo).