Honey and Ghee Asida
Ingredients
- 250 gDurum wheat semolina (fine)
- 500 mlMineral water (boiling)
- 1 pinchGray sea salt
- 50 gghee (melted)
- 100 gHoney (liquid)
- 4 pcDate (pitted)
- 50 gRobb (date syrup) (traditional date syrup)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately, Asida hardens as it cools.
