The lower layer is made of the grains of Aleppo pines, not to be confused with pinefrom nuts or stone pines or pinus armandii. The grains are cleaned, then they are ground in water and sieved to very small sizes. The resulting juicy substance is then mixed with wheat flour and/or starch depending on the recipe. Sometimes concentrated milk is added. Then everything is cooked at low heat while stirred. Powdered sugar is added gradually as the mixture thickens, giving rise to a grayish brown color.
The result is poured hot in a bowl and cover in a white cream made out of milk, flour, sugar and a bit of orange blossomessence then decorated with almonds and other seeds and nuts, whole or ground, and small candy.
Traditionally, Tunisians exchange bowls of Assidat Zgougou among neighbors and family members on the Mūled, thus rendering decoration as important as the taste. Many use all sorts of seeds and nuts, ground or whole, to vary the forms and colors of the decoration.