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Let me treat you to a magnificent dish from the Maghreb. Asida is a soft, boiled dough with a beautiful sweet flavor.
This tasty recipe will make it to your top favorite food for sure.
Origin of Asida
The dish’s first recognition was in the Arabic cookbook called ‘ Kitab al-Ṭabīḫ’ around the 10th century. It is also referred to as the Arabic boiled flour pudding.
Like bazeen, this dish is a communal meal served on a large flat plate or gas’a, and it is generally eaten with the fingers, although spoons can be used.
While Bazeen has Amazigh origins and is a purely North African dish, this boiled flour pudding has an Arabi,c name, and versions of this recipe are made in the Arabian Peninsula.
The dish is a fantastic dessert choice for your family table. The dish is traditionally used for breakfast to fill your energy for an exciting working day in Libya.
Libyans often make this dish to celebrate birth, Eid, or Mawlid.
Asida Recipe
It is a boiled flour pudding cooked directly in water. The flour is made of wheat or whole-meal flour dough cooked in water.
It is made of wheat flour or whole-meal flour dough cooked in water and is eaten with honey or date syrup and melted butter.
What to Serve With Asida
After you’ve flipped over the asida to the smooth surface, you can serve it with either honey or date syrup. You can also use melted butter or ghee (a clarified butter originating from India)
- Pour the melted butter or ghee around the asida.
- Pour honey or date syrup in the hollow. Serve immediately.
What makes Asida different from the regular flour pudding is that it is eaten with honey or date syrup and melted butter.
Some people use olive oil or ghee instead of butter. It is usually eaten for breakfast. People usually enjoy the dish by hand (right hands).
Be Sure to Try These Other Libyan Dishes!
Be sure to recreate this incredible delicacy. Enjoy!
Asida Recipe
Ingredients
- 1 cup flour
- 1 tsp cardamom grounded
- 1/2 cup butter
- 1/2 cup corn oil
- 1 tbsp cardamom grounded
- 1 tbsp cinnamon
- 1 tbsp fenugreek grounded
- 1 tsp black pepper
- 1 lbs 500 grams dates
- 3 cups water
- 1/2 cup butter
- 1 cup walnuts
- 1 teaspoon saffron
- 2 tbsp rose water
Instructions
- 1 Remove the seeds from the dates. In the blender jug, put the dates and about 2 cups of water to get a liquid paste.
- 2 Put saffron in rose water. Put it aside.
- 3 In a saucepan put the flour and cardamom then stir over medium heat for a few minutes.
- 4 In a saucepan put the butter and oil, warm quietly until the butter melts.
- 5 Add cardamom, cinnamon, fenugreek and pepper and leave it for a few seconds to soak in the grease.
- 6 Add the flour gradually to the butter while still stirring quietly, adding a little hot water gradually to get a mixture like heavy bechamel
- 7 Add the date mixture, then continue cooking and stirring, to combine the ingredients together, while adding more water as needed.
- 8 Let it boil quietly while stirring for a few minutes, until the ingredients mix together.
- 9 Add rose water, saffron and stir until the mixture becomes like heavy bechamel.
- 10 Transfer asida to suitable dishes, pour ghee and decorate with nuts.
