Asida
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rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand. | |
Type | Pudding |
---|---|
Region or state | Abbasid Caliphate |
Main ingredients | wheat flour, butter or honey |
Asida (
Asida is particularly popular in
A simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.[2]
Etymology
The word asida is an Arabic word that is derived from the root عصد (asad), meaning 'twist it'.[3]
History
One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by
Variations
Morocco
In the old city of Fez, vendors sell squares of cold semolina pudding sprinkled with sugar and cinnamon, usually consumed by children after school.
Libya
The
Tunisia
The
Yemen
Aseedah or aseed (
A pot of water is placed on high heat until boiling. Slowly, handfuls of wholemeal wheat are added and then mixed quickly with a large wooden spoon to avoid forming lumps. The process is repeated until the mixture is very thick. Traditionally the cook lowers the pot to the floor where they hold the pot with their feet and stir vigorously. Finally, the hot, steaming dough is shaped using bare oiled hands and usually placed in a wide, wooden bowl.
Sometimes a depression is made in the middle of the shaped Aseedah into which a hot chili tomato paste can be added or Helba, a fenugreek mixture made with parsley and garlic. Lamb or a chicken stock is then poured around the Aseedah. It is then served hot.
Aseedah can also be made using white, bleached wheat. Furthermore, honey can be used instead of stock and chili/Helba. It is a meal, using only boiled water, flour, and some salt. Typically it is smothered in beef soup or chicken or even lamb.[citation needed]
It is usually served to boil hot and eaten with hands or spoons. Aseed is eaten particularly at lunchtime and during Ramadan.
Eritrea
The Eritrean version of asida is called
Ethiopia
The Ethiopian version of this is called Genfo in Amharic. It is served with Ethiopian ghee called niter kibbeh, berbere (an Ethiopian spice mix), yogurt, or even milk. This dish is served as a breakfast.
See also
- List of Middle Eastern dishes
- Arab cuisine
- Berber cuisine
- Indonesian cuisine
- List of puddings
- Kue asida
References
- ^ Nzeribe, Nympha (14 July 2022). "Aseeda". afrifoodnetwork.com/. Retrieved 31 January 2023.
- ^ a b c d Famous Everyday Dishes from the Medieval Arab World
- ^ Definition of عصيدة (in Arabic). www.almaany.com.
- ISBN 9789047423058. Retrieved 29 August 2018.
- )
- ISBN 9789047423058. Retrieved 29 August 2018.
Further reading
- Barnard, Hans (2008-07-04), Eastern desert ware : traces of the inhabitants of the eastern desert in Egypt and Sudan during the 4th-6th centuries CE, Faculty of Archaeology, Leiden University, hdl:1887/12929
External links