Ingredients
- 150g durum wheat semolina
- 1 tsp salt
- 750 ml water
- Garnish Ingredients
- olive oil
- powdered sugar
Preparation
Put the water and salt in a saucepan, and pour in the semolina. Cook over high heat, stirring constantly so it does not stick, for 15 minutes.
The porridge will become thicker and thicker.
This is the desired consistency after 15 minutes of cooking; it must be quite thick.
After placing the Assida on the plate, flatten it with fingers dipped in cold water to avoid burning yourself. Do not hesitate to redip your hand in water from time to time. Hollow out a small well in the center.
Pour the olive oil into it, and pour powdered sugar around the edge of the plate or in a small bowl.
Enjoy while very hot: with a spoon (in rural Tunisia, people eat this with their fingers!), take a small ball of dough, dip it in the oil and then in the sugar which will adhere to the oil.
You can replace the oil with melted butter; this is the second version of the recipe.
