← Nouns Cooking · Moroccan

Ingredients

• 1 l Water
• 1 tsp Salt
• 225 g coarse semolina
• 50 g butter or smen, in cubes
• 6 tbsp Honey

Method

1. Bring the water and salt to the boil in a heavy pan.
2. Pour in the semolina in a thin stream, whisking all the time so no lumps form.
3. Lower the heat and cook for 20–25 min, stirring often with a wooden spoon, until very thick and pulling away from the sides of the pan.
4. Spoon into bowls, make a hollow in the middle of each and fill with butter and honey. Eat warm, scooping the porridge through the melting pool.

Tips

• Contains wheat and dairy. Olive oil instead of butter is a common, delicious alternative.
• Assida is served to welcome a new baby, for Mawlid and, in Libya, for Eid breakfasts.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia