This cooked dough lump made of wheat flour called aseeda or Asida is served with butter or honey, typically.

It is a straightforward but filling dish that is typically eaten with the hands and is frequently consumed on holy days. You should eat this hot, but if necessary, you can reheat it in the microwave. With your fingers is unquestionably the best way to consume it.

Where Does Aseeda Originate From?

Its roots are in the Maghreb. It is a lump of dough made by mixing wheat flour with boiling water, occasionally with the addition of butter or honey. It is primarily eaten in nations in North Africa and has a texture similar to fufu. It is regarded as one of the most well-liked desserts and traditional foods in many Arab nations.

Libya, Algeria, Tunisia, Ethiopia, Eritrea, and the rest of the Middle East are countries where asida is particularly well-liked. It is typically eaten by hand, without the use of utensils, like the majority of the traditional foods of these nations. It is frequently served during religious holidays like Mawlid and Eid, as well as other customary ceremonies like the ‘aqqah, the cutting of a newborn’s hair seven days after birth, and those that accompany childbirth.

One of the earliest recipes for the dish was written in the 13th century, and today, aseeda is eaten for breakfast, dinner, or during traditional festive ceremonies such as the aqiqah, which is celebrated by cutting a baby’s hair seven days after birth. Serve with tagalia sauce or your favorite sauce.

What is Aseeda Made Of?

Aseeda or asida is a moist, pasty dough made of flour, water, yogurt, salt, and sunflower oil that is topped with a rich chicken broth made of cooked chicken, onions, water, salt, pepper, garlic, cardamoms, cumin, and cilantro.

The wheat dough and broth are both served hot, and the dish is traditionally eaten without utensils. Aseeda is eaten from a single bowl and shared communally using only one’s fingers. When preparing the dish, one must be careful and constantly stir it so that no lumps form.


Titli's Busy Kitchen


  • 300 g 10 oz plain flour
  • 100 g 3½ oz butter
  • 1 tsp salt
  • Honey or date syrup


  • Pour 500 ml (16 fl oz) of water into a large pan. Add the salt and 25 g (1 oz) of the butter. Bring gently to the boil. Once it comes to the boil remove from the heat.
  • Sieve the flour and add it to the pan. With a wooden spoon, work the dough until it becomes smooth and free of lumps. It should reach a stage where it is no longer sticky and has the consistency of plasticene.
  • Add 250 ml ( 8 fl oz) of water to the pan and bring it gently to the boil. Break the dough up a little and cook gently for 15-20 minutes stirring occasionally.
  • If all the water has not been absorbed after 20 minutes simply pour off any excess and cook for a few more minutes until there is no sign of any water.
  • Work the dough once more with a wooden spoon until it is smooth. This time it will stay sticky!
  • Melt the remaing butter and put a tbsp or two on a plate. Spread it around them place the sticky dough on top.
  • Fold the edge of the dough from the bottom to the top, turning the plate as you do so. The dough will lose all its stickiness. Once the dough is roughly circular, turn it over and smooth it with your hands.
  • Create a depression in the middle of the dough. Drizzle butter into the depression and over the aseeda. Finally drizzle some honey or date syrup around the outside.


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Nympha Nzeribe
Hi there! I'm Nympha Chinenye Nzeribe, a writer and lifestyle enthusiast. Food consumption, has since the inception of time, been an inevitable part of our lives. Here, I commit to highlighting the history, uniqueness, and cooking realities of several dishes. Stay with me.

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