Assida (bouillie de semoule de blé, Maghreb)

Thick, golden porridge made from wheat flour cooked in water and butter, traditional in Libya, Algeria and Tunisia. It is served lukewarm, with a well scooped in the centre filled with a sauce of honey, butter or date.

35 min
4 servings
Medium
Budget-friendly

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Ingredients

Sauce au miel

4 tbsp Liquid honey
2 tbsp Melted butter

Spices & seasoning

1 tsp Ground cinnamon

Optional extras

50 g Crushed almonds or walnuts

Nutrition facts

468 kcal per serving

Protein: 8.8 g
Carbohydrates: 59.7 g
of which sugars: 17.9 g
Fat: 20.6 g
Fiber: 2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Toast the flour dry in a large non-stick pan over medium heat, stirring constantly, for 5 to 7 minutes, until it turns cream-coloured and smells of hazelnut.
In a saucepan, heat the salted water with the butter until it boils.
Gradually pour the toasted flour into the boiling water while whisking vigorously to avoid lumps.
Lower the heat and keep stirring with a wooden spoon for 5 minutes, until you get a smooth, supple dough that pulls away from the sides.
Pour the porridge into a deep dish. With the back of a dampened spoon, make a well in the centre.
Pour the honey and melted butter into the well, sprinkle with cinnamon and serve lukewarm, taking each mouthful with a spoon.