Honey and Ghee Asida

A smooth, elastic dough shaped into a dome with a central well filled with bubbling browned butter and honey. The texture is dense, melting, and separates perfectly when eaten by hand or spoon.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 469
• Protein: 8 g
• Carbs: 78 g
• Fat: 14 g

Ingredients

• 250 g Durum wheat semolina ( fine )
• 500 ml Mineral water ( boiling )
• 1 pinch Gray sea salt
• 50 g ghee ( melted )
• 100 g Honey ( liquid )
• 4 piece Date optional ( pitted )
• 50 g Robb (date syrup) optional ( traditional date syrup )

Instructions

1. Prepare the liquid base

   In a heavy-bottomed saucepan, bring the mineral water to a boil with the pinch of grey sea salt. When the water is boiling vigorously, remove from heat.

2. Incorporate the semolina

   Pour the durum wheat semolina in all at once. Stir vigorously with a wooden spoon until the dough absorbs all the liquid and forms a compact mass.

3. Cook and work the dough

   Return to low heat. Work the dough energetically by crushing it against the sides. Add a little hot water if necessary. The dough is ready when it is smooth, elastic, and no longer sticks to the pan at all.

4. Plate and drizzle

   Place the dough in a shallow dish. Form a smooth dome with oiled hands. Hollow out a well in the center. Pour the melted ghee, honey, and date syrup (or use the syrup as an alternative to honey) into the hollow. Decorate with dates.

Chef's tips

• The secret is in the movement: you must 'assid' the dough, meaning kneading it with force against the sides to eliminate lumps.
• The dough is cooked when it forms a ball that rolls as one piece in the pan without leaving any trace.

Storage

Consume immediately, Asida hardens as it cools.