Asida
Encyclopedia
Asida is an Arab
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 Arab and North Africa
n countries. It is usually eaten by hand, without the use of utensils. Often served during religious holidays such as Mawlid
and Eid
, it 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.
A simple yet rich dish, which is often had without other complementary dishes, it is traditionally served as a breakfast dish and is also fed to women in labor.
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.
variation of Asida is served with a sweet syrup; usually date syrup (rub), but also with honey.
A Sudanese variation on this dish is served with a savory, tomato-based sauce. Okra in the sauce gives it a somewhat slimy consistency, and the dish is eaten regularly, not only on special occasions.
Arab
Arab people, also known as Arabs , are a panethnicity primarily living in the Arab world, which is located in Western Asia and North Africa. They are identified as such on one or more of genealogical, linguistic, or cultural grounds, with tribal affiliations, and intra-tribal relationships playing...
dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel
Gruel
Gruel is a food preparation consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and need not even be cooked...
or porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
, it is eaten in many Arab and North Africa
North Africa
North Africa or Northern Africa is the northernmost region of the African continent, linked by the Sahara to Sub-Saharan Africa. Geopolitically, the United Nations definition of Northern Africa includes eight countries or territories; Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, and...
n countries. It is usually eaten by hand, without the use of utensils. Often served during religious holidays such as Mawlid
Mawlid
Mawlid or sometimes ميلاد , mīlād is a term used to refer to the observance of the birthday of the Islamic prophet Muhammad which occurs in Rabi' al-awwal,...
and Eid
Eid ul-Fitr
Eid ul-Fitr, Eid al-Fitr, Id-ul-Fitr, or Id al-Fitr , often abbreviated to Eid, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting . Eid is an Arabic word meaning "festivity," while Fiṭr means "breaking the fast"...
, it 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.
A simple yet rich dish, which is often had without other complementary dishes, it is traditionally served as a breakfast dish and is also fed to women in labor.
History
One of the earliest documented recipes for Asida is found in an anonymously authored Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the RifRif
The Rif or Riff is a mainly mountainous region of northern Morocco, with some fertile plains, stretching from Cape Spartel and Tangier in the west to Ras Kebdana and the Melwiyya River in the east, and from the Mediterranean Sea in the north to the river of Wergha in the south.It is part of the...
along the Mediterranean coast of Morocco, a flour made from lightly grilled barley
Barley
Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
was used in place of wheat flour. A recipe for Asida that adds Argan
Argan
The Argan is a species of tree endemic to the calcareous semi-desert Sous valley of southwestern Morocco and to the Algerian region of Tindouf in the western Mediterranean region. It is the sole species in the genus Argania....
seed oil was documented by Leo Africanus
Leo Africanus
Joannes Leo Africanus, was a Moorish diplomat and author who is best known for his book Descrittione dell’Africa describing the geography of North Africa.-Biography:Most of what is known about his life is gathered from autobiographical...
(c. 1465-1550), the Arab explorer known as Hasan al-Wazan in the Arab world.
Variations
The LibyanLibyan
A Libyan is a person or thing of, from, or related to Libya in North Africa.The term Libyan may also refer to:* A person from Libya, or of Libyan descent. For information about the Libyan people, see Demographics of Libya and Culture of Libya. For specific persons, see List of Libyans.* Libyan...
variation of Asida is served with a sweet syrup; usually date syrup (rub), but also with honey.
A Sudanese variation on this dish is served with a savory, tomato-based sauce. Okra in the sauce gives it a somewhat slimy consistency, and the dish is eaten regularly, not only on special occasions.