Moroccan cuisine · Breakfast & Eggs

Assida (Semolina Porridge with Butter)

Thick semolina porridge stirred in salted water, with a well of melted butter and honey in the center.

Ingredients · for 4 servings

• 250 g soft wheat semolina
• 1 l water
• 1 tsp salt
• 100 g butter
• 5 tbsp honey
• 1/2 tsp cinnamon
• 3 tbsp sliced almonds

Instructions

1. Bring the water with the salt to a boil in a wide pot and have the semolina, butter, honey, cinnamon and almonds ready.
2. Trickle the semolina into the boiling water in a thin stream while whisking constantly so no lumps form.
3. Reduce the heat and simmer the porridge for 12–15 min., stirring often with a wooden spoon, until it falls heavy and glossy from the spoon.
4. Stir in 50 g of the butter until the porridge is silky smooth, and season again with salt.
5. Spoon the assida into shallow bowls, press a well into the center with the back of the spoon and let the remaining butter melt in it.
6. Pour honey into the pool of butter, sprinkle with cinnamon and sliced almonds and serve immediately while very hot.