Asida (Flour Pudding)
Libya
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Asida is a cooked flour pudding from the Maghreb, eaten with honey or date syrup and melted butter. Its first recorded appearance is in the Arabic cookbook Kitab al-Tabikh, around the tenth century, which makes it one of the older dishes in this collection with a documented date. It is communal food. Like bazeen, asida is served on a large flat plate called a gas'a and eaten with the fingers, though spoons are used. The distinction the source draws between the two is worth keeping: bazeen has Amazigh origins and is purely North African, while asida has an Arabic name and versions of it are made across the Arabian Peninsula as well. In Libya it is a breakfast dish, eaten to carry someone through a working day, and it appears at celebrations: births, Eid, Mawlid. The plain version is simply flour cooked in water, turned out, and served with a hollow pressed into the top for honey or date syrup, with melted butter or ghee poured around it. This particular recipe is a considerably richer version built on a date paste with cardamom, cinnamon, fenugreek, saffron, rose water and walnuts, which is a celebration preparation rather than the everyday one.
Asida is first recorded in the Arabic cookbook Kitab al-Tabikh in around the 10th century. It is a communal Maghrebi dish served on a large flat plate called a gas'a, and in Libya it is eaten at breakfast and at celebrations including births, Eid and Mawlid.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Remove the stones from the dates. Blend them with about 2 cups of water into a liquid paste.
Put the saffron in the rose water and set aside.
In a saucepan, toast the flour with the cardamom over medium heat for a few minutes, stirring.
In another saucepan, warm the butter and oil gently until the butter melts.
Add the cardamom, cinnamon, fenugreek and pepper and leave for a few seconds to infuse into the fat.
Add the flour gradually to the butter, stirring quietly, adding a little hot water as you go, until you have a mixture like a heavy béchamel.
Add the date mixture and continue cooking and stirring to combine, adding more water as needed.
Let it cook gently while stirring for a few minutes until everything comes together.
Add the rose water and saffron and stir until the mixture is again like a heavy béchamel.
Transfer to serving dishes, pour over ghee and decorate with the walnuts.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
