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North African Breakfast Dish: Asida

North African Breakfast Dish: Asida

Asida is an enticing porridge-like dish that has graced breakfast tables and festive feasts for decades. It is rich in flavour and cultural importance. In the culinary fabric of North African and Middle Eastern civilizations, Asida is valued because it represents a delicious mix of taste, tradition, and history.

Asida's roots can be found in centuries of Middle Eastern and North African history. It has become a mainstay in the diets of many different groups, with each one adding its special touches to its preparation and presentation.

In countries like Tunisia, Morocco, Algeria, Libya, and Egypt, Asida is given a unique position at the table. Even though the name and ingredients could change a little, the spirit of community and heritage never changes.

Preparation Time

40 minutes




Butter or Ghee

Honey or sugar 


Wheat flour (cornmeal or semolina)

Ground cinnamon (optional)

Nuts and dried fruits (almonds, raisins, or dates)


  • Mix the wheat flour and salt in a bowl, add water and knead the mixture until it is a smooth and slightly sticky dough.
  • Boil water in a large pot and divide the dough into small balls to make it easier to cook.
  • Drop the dough balls into the boiling water and cook for 20 minutes.
  • Once the surface rises, remove it from the boiling water with a slotted spoon and place it on a plate.
  •  Melt the butter or ghee over low heat in a separate pan.
  • Add the honey or sugar and mix well until it’s fully combined.
  • Pour both the butter and honey (or sugar) mixture over the cooked dough balls.
  • Sprinkle the chopped nut and dried fruits over it, and serve.