Asida

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For the beetle genus, see Asida (beetle).
Asida
Eating Asida.JPG
Libyan asida served with 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
Main ingredients
wheat flour, butter or honey
Cookbook:Asida  Asida

Asida (Arabic: عصيدة‘aṣīdah) is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries. It is particularly popular in Algeria, Libya, Tunisia, Saudi Arabia, Eritrea, Ethiopia, Sudan, and Yemen. It is usually eaten by hand, without the use of utensils. Often served during religious holidays such as Mawlid and Eid, it also served during traditional ceremonies accompanying the birth of child, such as the aqīqah, the cutting of the hair of a newborn seven days after birth.[1]

A simple yet rich dish, which is often had without other complementary dishes, it is traditionally served at breakfast and is also fed to women in labor.[1]

History[edit]

One of the earliest documented recipes for asida is found in an anonymously authored Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, a flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465-1550), the Arab explorer known as Hasan al-Wazan in the Arab world.[1]

Variations[edit]

The Libyan variation of asida is served with a sweet syrup, usually date syrup (rub), but also with honey.

The Tunisian versions of this dish are either served with a mixture of honey and butter or a hot sauce with potatoes and onions the latter of which more common later in the day and the former earlier, in the southern parts of Tunisia it's also commonly consumed with Date Syrup.

A Sudanese version of this dish is served with a savory, tomato-based sauce. Okra in the sauce gives it a somewhat slimy consistency, and the asida is eaten regularly, not only on special occasions.

See also[edit]

References[edit]