Assida zgougou

As the vast majority of the people leaving in the Maghreb are of Muslim faith, Christmas is not a traditional day of celebration. But, the "Al-mawlid al-nabaoui al-sharif" is the celebration of the day of the birth the prophet. That particular day is served the assida. So, this is why this recipe has made it to my list.

  • 1kg pine nuts or zgougous Aleppo (pine nuts from the allep tree)
  • 500 grams of sugar
  • 2 liters of water
  • 750 grams sifted flour
Rose blossom cream

  • 1 Greek style yogurt
  • 2 teaspoons rose blossom water
  • 1 table spoon of honey
  • 125 ml creme fraiche
Sort pine nuts carefully to remove all the stones, herbs, etc. Place the pine nuts in a large container and wash with water carefully to eliminate any further dirt.

Grind the gables with a chopping knife.

Mix the batter in the 2 litres of water.

Pass the mixture through a very fine sieve. Press hard on the dough to get the maximum amount of juice. It must remain a dry dough that you can discard.

Mix the sifted flour with the liquid black that you recovered previously.
On low heat, continue to stir well to prevent the formation of lumps.
Keep stirring constantly. The Assida will thicken gradually.
As soon as you feel your Assida thicken, add the sugar while continuing to stir so that your cream stays homogeneous.
As soon as it is quite thick, pour the mixture into small bowls.

Mix the yogurt, the honey, rose blossom water and creme fraiche together and serve this cream with the assida.

Vegetarian, vegan (except the cream), suitable for pregnant women.