Asida

Asida
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.
Type Pudding
Region or state Middle East, North Africa
Main ingredients wheat flour, butter or honey

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 North African and Middle Eastern countries. Considered one of the most popular desserts and traditional dish in many Arab countries. It is particularly popular in Yemen, Saudi Arabia, Kuwait, Algeria, Libya, Tunisia. It is usually eaten by hand, without the use of utensils. Often served during religious holidays such as Mawlid and Eid, it is 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, often eaten without other complementary dishes, it is traditionally served at breakfast and is also fed to women in labor.[1]

Etymology

The word Asida is an Arabic word that drives from the root عصد asad means "twist it"

History

One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ‎, The Book of Dishes).[2][3] It was described as a thick pudding of dates cooked with clarified butter (samn).[4] Also a recipe for asida was mentioned 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] According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.[1]

Variations

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

The Tunisian version of this dish is served with either a mixture of honey and butter, or tomato-based hot sauce. The latter is more common later in the day and the former earlier. Assida is also commonly consumed with date syrup in southern parts of Tunisia.

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

References

  1. 1 2 3 4 Famous Everyday Dishes from the Medieval Arab World
  2. ↑ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97. Retrieved 29 August 2018.
  3. ↑ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal. "annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook". books. Retrieved 29 August 2018.
  4. ↑ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97,98. Retrieved 29 August 2018.


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