🍯 Aseeda
Aseeda is a simple, comforting dish of flour cooked with water and stirred hard until it becomes a smooth, dense dough. It is shaped into a dome on a plate, a well is pressed into the top and filled with melted butter or ghee and date syrup or honey. It is eaten warm, often by hand, scooping each piece through the sweet butter in the centre.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g plain flour
- 750 ml water
- 1/2 tsp salt
- 40 g butter or ghee, melted
- 4 tbsp date syrup
- 2 tbsp honey (optional)
Method
- Bring the water and salt to the boil in a heavy pot.
- Lower the heat and add the flour all at once, then stir and beat hard with a wooden spoon, pressing out lumps, for 10–15 minutes until smooth, thick and cooked through.
- Wet a bowl, press the hot dough into it, then turn it out onto a serving plate as a dome.
- Press a well into the top, pour in the melted butter or ghee and the date syrup or honey, and serve warm.
How to make it lighter
- Most of the extra calories sit in the topping: 1 tbsp of butter is about 100 kcal, so halve it.
- Use date syrup alone instead of date syrup plus honey.
- Share one dome among several people and serve it with tea rather than as a full meal.
History
Aseeda is an old dish shared across the Arabian Peninsula and North Africa, from Saudi Arabia and Yemen to Sudan, Libya and Tunisia. It is traditionally served at family breakfasts, in Ramadan and on special occasions; in Libya, for example, it is a customary sweet for the Prophet's birthday and for celebrating a new baby.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →