Yemeni Aseeda (porridge)

Recipe No.: G-17

Gulf25 minServes 4

Aseeda is one of the oldest foods of Yemen and the Arabian peninsula, made from wheat or corn flour and served in Yemen at breakfast and in Ramadan with ghee and honey. It is also eaten with broth as a savoury meal, and the method varies by region.

Ingredients for Yemeni Aseeda

• 2 cupswheat flour (or 1½ cups wheat and ½ cup corn flour)
• 3 cupswater (or 2 water and 1 yogurt)
• ½ tspsalt
• To serve
• ½ cupmelted ghee
• ½ cuphoney (Yemeni or sidr) or black treacle
• Hot lamb or chicken broth (for the savoury version)

Method

1. Bring the water and salt to a boil in a heavy pot.
2. Lower the heat, add the flour at once and beat quickly with a strong wooden spoon so it smooths out without lumps.
3. Keep beating over low heat for 8 to 10 minutes until it holds together, smooth and glossy, and no longer sticks to the pot.
4. Wet the serving bowl, turn the aseeda in and shape it into a mound with a well in the centre.
5. Fill the well with melted ghee and honey (sweet) or hot broth (savoury).
6. Serve hot, eaten with a spoon or with the fingers using bread.

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