Asida: Difference between revisions

Asida
	Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.
Type	Pudding
Region or state	Abbasid Caliphate
Main ingredients	wheat flour, butter or honey
	Media: Asida;

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Asida (Arabic "عصيدة", Maghrebi "Ġsydë" [ˈʕæs(ˁ)iːdə]) is a common dish in the Arab world.^[1] It is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the most popular desserts and traditional dishes in many Arab countries.

Asida is particularly popular in Sudan, Morocco, Libya, Algeria, Tunisia, Yemen, Ethiopia, Eritrea, and the rest of the Middle East. Often served during religious holidays such as Mawlid and Eid, it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ‘aqīqah, the cutting of the hair of a newborn seven days after birth.^[2]

A simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.^[2]

Etymology

The word asida is an Arabic word that is derived from the root عصد (asada), meaning 'twist it'.^[3]

History

One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes).^[4]^[5] It was described as a thick pudding of dates cooked with clarified butter (samn).^[6] A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif 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.^[2] According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.^[2]

Variations

Morocco

In the old city of Fez, vendors sell squares of cold semolina pudding sprinkled with sugar and cinnamon, usually consumed by children after school.

Libya

The Libyan variation of asida is served with a sweet syrup, usually date or carob syrup (rub), but also with honey, as well as melted butter around the asida itself.

Tunisia

The Tunisian version of this dish is served with either a mixture of honey and butter or a hot chili pepper paste (harissa). The latter is more common later in the day and the former earlier. Asida is also commonly consumed with carob syrup or date syrup in southern parts of Tunisia.

Yemen

Aseedah or aseed (Arabic: عصيدة) is one of the staple dishes in Yemen and is usually served for lunch, dinner, or breakfast. Its ingredients include wholemeal wheat, boiling water, and salt as needed.

A pot of water is placed on high heat until boiling. Slowly, handfuls of wholemeal wheat are added and then mixed quickly with a large wooden spoon to avoid forming lumps. The process is repeated until the mixture is thick. Traditionally the cook lowers the pot to the floor where they hold the pot with their feet and stir vigorously. Finally, the hot, steaming dough is shaped using bare oiled hands and usually placed in a wide, wooden bowl.

Sometimes a depression is made in the middle of the shaped Aseedah into which a hot chili tomato paste can be added or Helba, a fenugreek mixture made with parsley and garlic. Lamb or a chicken stock is then poured around the Aseedah. It is then served hot.

Aseedah can also be made using white, bleached wheat. Furthermore, honey can be used instead of stock and chili/Helba. It is a meal, using only boiled water, flour, and some salt. Typically it is smothered in beef soup or chicken or even lamb.^{[citation needed]}

It is usually served to boil hot and eaten with hands or spoons. Aseed is eaten particularly at lunchtime and during Ramadan.

Eritrea

The Eritrean version of asida is called Ga’at in Tigrinya. Eritrean ghee called tesmi and berbere are poured into a hole in the middle. It is eaten after childbirth and also often eaten as breakfast. Some tribes serve it with butter and honey.

Ethiopia

The Ethiopian version of this is called Genfo in Amharic. It is served with Ethiopian ghee called niter kibbeh, berbere (an Ethiopian spice mix), yogurt, or even milk. This dish is served as a breakfast.

References

^ Nzeribe, Nympha (14 July 2022). "Aseeda". afrifoodnetwork.com/. Retrieved 31 January 2023.
^ ^a ^b ^c ^d Famous Everyday Dishes from the Medieval Arab World
^ Definition of عصيدة (in Arabic). www.almaany.com.
^ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97. ISBN 9789047423058. Retrieved 29 August 2018.
^ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (26 November 2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook. BRILL. ISBN 978-9004158672. Retrieved 29 August 2018. {{cite book}}: |website= ignored (help)
^ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97,98. ISBN 9789047423058. Retrieved 29 August 2018.

@@ Line 1: / Line 1: @@
-{{Short description|Arabian and Indonesian pudding}}
+{{Short description|Arabic pudding}}
 {{for|the beetle genus|Asida (beetle)}}
 {{see also|Assidat Zgougou}}
 {{More citations needed|date=January 2021}}
 {{Infobox food
-| image            = Eating Asida.JPG
+| image = Eating Asida.JPG
-| image_size       = 250px
+| image_size = 250px
-| caption          = Libyan asida served with [[Rub (syrup)|rub]] and molten sheep [[ghee]]; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.
+| caption = Libyan asida served with [[Rub (syrup)|rub]] and molten sheep [[ghee]]; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.
-| alternate_name   =
+| alternate_name =
-| country          =
+| country =
-| region           = [[Middle East]], [[North Africa]], [[Horn of Africa]]
+| region = [[Abbasid Caliphate]]
-| creator          =
+| creator =
+| course =
+| type = [[Pudding]]
-| course           =
+| served =
-| type             = [[Pudding]]
+| main_ingredient = [[wheat flour]], [[butter]] or [[honey]]
-| served           =
+| variations =
-| main_ingredient  = [[wheat flour]], [[butter]] or [[honey]]
-| variations       =
+| calories =
-| calories         =
+| other =
-| other            =
 }}
+'''Asida''' ([[Arabic language|Arabic]] "عصيدة", [[Maghrebi Arabic|Maghrebi]] "Ġsydë" [[International Phonetic Alphabet|[ˈʕæs(ˁ)iːdə]]]) is a common dish in the [[Arab world]].<ref>{{Cite web |last=Nzeribe |first=Nympha |title=Aseeda |url=https://afrifoodnetwork.com/recipes/aseeda/|access-date=31 January 2023 |website=afrifoodnetwork.com/|date=14 July 2022}}</ref> It is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to [[fufu]], it is eaten mainly in [[Middle East]] and [[Africa|African]] countries. It is considered one of the most popular desserts and traditional dishes in many Arab countries.
-'''Asida''' ({{lang-ar|عصيدة|‘aṣīdah}}) is a dish with origins from [[Arabia]], made of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar in texture to [[gruel]], it is eaten in many [[North African]] and [[Middle East]]ern countries. The dish originated from the Oromo region in [[Ethiopia]] what they call '''Marca'''. It is considered one of the most popular desserts and traditional dishes in many Arab countries. Asida is particularly popular in [[Yemen]], [[Sudan]], [[Saudi Arabia]], [[Kuwait]], [[Algeria]], [[Libya]], [[Tunisia]], [[Ethiopia]], [[Eritrea]], and [[Indonesia]]. As most traditional foods of these countries, it is usually eaten by hand, without the use of utensils. Often served during religious holidays such as [[Mawlid]] and [[Eid ul-Fitr|Eid]], it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ''‘[[Akika|aqīqah]]'', the cutting of the hair of a newborn seven days after birth.<ref name=CAW/>
+Asida is particularly popular in [[Sudan]], [[Morocco]], [[Libya]], [[Algeria]], [[Tunisia]], [[Yemen]], [[Ethiopia]], [[Eritrea]], and the rest of the [[Middle East]]. Often served during religious holidays such as [[Mawlid]] and [[Eid ul-Fitr|Eid]], it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ''‘[[Akika|aqīqah]]'', the cutting of the hair of a newborn seven days after birth.<ref name=CAW/>
 A simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.<ref name=CAW>[http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/23/id/98/ Famous Everyday Dishes from the Medieval Arab World]</ref>
 ==Etymology==
-The word ''asida'' is an [[Arabic]] word that is derived from the root عصد (''asad''), meaning 'twist it'.<ref>Definition of [https://www.almaany.com/ar/dict/ar-ar/عصيدة/ {{lang|ar|عصيدة}}] (in Arabic). ''www.almaany.com''.</ref>
+The word ''asida'' is an [[Arabic]] word that is derived from the root عصد (''asada''), meaning 'twist it'.<ref>Definition of [https://www.almaany.com/ar/dict/ar-ar/عصيدة/ {{lang|ar|عصيدة}}] (in Arabic). ''www.almaany.com''.</ref>
 ==History==
-One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by [[Ibn Sayyar al-Warraq]] called  ''Kitab al-Ṭabīḫ'' ({{lang-ar|كتاب الطبيخ}}, ''The Book of Dishes'').<ref>{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref><ref>{{cite book |last1=Al‑Warrāq |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook |url=https://books.google.com/books?id=dUC-e-l3XM8C |website=books |date=26 November 2007 |isbn=978-9004158672 |access-date=29 August 2018}}</ref> It was described as a thick pudding of dates cooked with clarified butter (''samn'').<ref>{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97,98 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref> A recipe for asida was also mentioned in an anonymous [[Al-Andalus|Hispano-Muslim]] cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the [[Rif]] 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.<ref name="CAW" /> According to the French scholar [[Maxime Rodinson]], asida were typical foods among the [[Bedouin]] of pre-Islamic and, probably, later times.<ref name="CAW"/>
+One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by [[Ibn Sayyar al-Warraq]] called  ''Kitab al-Ṭabīḫ'' ({{langx|ar|كتاب الطبيخ}}, ''The Book of Dishes'').<ref>{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref><ref>{{cite book |last1=Al‑Warrāq |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook |url=https://books.google.com/books?id=dUC-e-l3XM8C |website=books |date=26 November 2007 |publisher=BRILL |isbn=978-9004158672 |access-date=29 August 2018}}</ref> It was described as a thick pudding of dates cooked with clarified butter (''samn'').<ref>{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97,98 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref> A recipe for asida was also mentioned in an anonymous [[Al-Andalus|Hispano-Muslim]] cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the [[Rif]] 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.<ref name="CAW" /> According to the French scholar [[Maxime Rodinson]], asida were typical foods among the [[Bedouin]] of pre-Islamic and, probably, later times.<ref name="CAW"/>
 ==Variations==
+=== Morocco ===
+In the old city of [[Fez, Morocco|Fez]], vendors sell squares of cold semolina pudding sprinkled with sugar and cinnamon, usually consumed by children after school.
 === Libya ===
-The [[Libyan]] variation of asida is served with a sweet syrup, usually date or carob syrup ([[Rub (syrup)|rub]]), but also with honey. As well as melted butter around the asida itself.
+The [[Libyan]] variation of asida is served with a sweet syrup, usually date or carob syrup ([[Rub (syrup)|rub]]), but also with honey, as well as melted butter around the asida itself.
 === Tunisia ===
@@ Line 39: / Line 43: @@
 === Yemen ===
-Aseedah or aseed ({{lang-ar|عصيدة}}) is one of the staple dishes in [[Yemen]] and is usually served for lunch, dinner, or both. Its ingredients include wholemeal wheat, boiling water, and salt as needed.
+Aseedah or aseed ({{langx|ar|عصيدة}}) is one of the staple dishes in [[Yemen]] and is usually served for lunch, dinner, or breakfast. Its ingredients include wholemeal wheat, boiling water, and salt as needed.
-On high heat a pot is placed and then boiling water is added. Slowly, handfuls of wholemeal wheat are added and then are mixed quickly with a large wooden spoon so that clumps do not form. The process is repeated until the mixture is very thick. Traditionally the cook lowers the pot to the floor where they wrap their flip-flops around the hot pot and start vigorously mixing the dough. Finally, using bare oiled hands the hot, steaming dough is shaped by the cook and usually placed in a wide, wooden bowl.
+A pot of water is placed on high heat until boiling. Slowly, handfuls of wholemeal wheat are added and then mixed quickly with a large wooden spoon to avoid forming lumps. The process is repeated until the mixture is thick. Traditionally the cook lowers the pot to the floor where they hold the pot with their feet and stir vigorously. Finally, the hot, steaming dough is shaped using bare oiled hands and usually placed in a wide, wooden bowl.
-Sometimes depression is made in the middle of the shaped Aseedah so that a hot chili tomato paste is added or Helba, a [[fenugreek]] mixture made with parsley and garlic. Lamb or a chicken [[stock (food)|stock]] is then poured around the Aseedah. It is then served hot.
+Sometimes a depression is made in the middle of the shaped Aseedah into which a hot chili tomato paste can be added or Helba, a [[fenugreek]] mixture made with parsley and garlic. Lamb or a chicken [[stock (food)|stock]] is then poured around the Aseedah. It is then served hot.
 Aseedah can also be made using white, bleached wheat. Furthermore, honey can be used instead of stock and chili/Helba. It is a meal, using only boiled water, flour, and some salt. Typically it is smothered in beef soup or chicken or even lamb.{{citation needed|date=March 2010}}
@@ Line 49: / Line 53: @@
 It is usually served to boil hot and eaten with hands or spoons. Aseed is eaten particularly at lunchtime and during [[Ramadan]].
-===Ethiopia===
+=== Eritrea ===
+{{main|Ga’at}}
-The Ethiopian version of this is called Genfo in Amharic and in Oromo, it is called Marca. It is served with Ethiopian ghee called dhadhaa or [[niter kibbeh]], [[berbere]] (an ethiopian spice mix) or it is served with yogurt, or even with milk. this dish is served as a breakfast
+The Eritrean version of asida is called [[Ga’at]] in Tigrinya. Eritrean ghee called [[tesmi]] and [[berbere]] are poured into a hole in the middle. It is eaten after childbirth and also often eaten as breakfast. Some tribes serve it with butter and honey.
+=== Ethiopia ===
+{{main|Genfo}}
+The Ethiopian version of this is called [[Genfo]] in Amharic. It is served with Ethiopian ghee called [[niter kibbeh]], [[berbere]] (an Ethiopian spice mix), yogurt, or even milk. This dish is served as a breakfast.
 ==See also==
-* [[List of Middle Eastern dishes]]
 {{Portal|Food}}
+* [[List of Middle Eastern dishes]]
 * [[Arab cuisine]]
 * [[Berber cuisine]]
 * [[Indonesian cuisine]]
 * [[List of puddings]]
-* [[Genfo]]
 * [[Kue asida]]
@@ Line 66: / Line 74: @@
 ==Further reading==
+{{commonscat|Asida (food)}}
-*{{citation |title=Eastern desert ware : traces of the inhabitants of the eastern desert in Egypt and Sudan during the 4th-6th centuries CE |last=Barnard |first=Hans |date=2008-07-04 |publisher=Faculty of Archaeology, Leiden University |hdl=1887/12929}}
+* {{citation |title=Eastern desert ware: traces of the inhabitants of the eastern desert in Egypt and Sudan during the 4th-6th centuries CE |last=Barnard |first=Hans |date=2008-07-04 |publisher=Faculty of Archaeology, Leiden University |hdl=1887/12929}}
-==External links==
-*[https://www.flickr.com/photos/eatingintranslation/1752920936/ Flickr image]
 {{Authority control}}
@@ Line 75: / Line 81: @@
 {{Puddings}}
 {{Kue}}
-{{Yemeni cuisine}}
 {{Cuisine of Tunisia}}
 {{Cuisine of Algeria}}
@@ Line 84: / Line 89: @@
 [[Category:Puddings]]
 [[Category:Arab cuisine]]
+[[Category:Emirati cuisine]]
 [[Category:Indonesian cuisine]]
 [[Category:Libyan cuisine]]

v t e Kue
	Wet (basah)	Agar-agar Ape Apam Arem-arem Asida Bagea Bakcang Bakpau Bakpia Bakpia pathok Bibingka Bika ambon Bitterballen Bolen Bolu Bahulu Bolu gulung Bolu kukus Bugis Bulan Busa Cakwe Cenil Cilok Clorot Cubit Cucur Curry puff Dadar gulung Dodol Ganjel rel Geplak Gethuk Jalangkote Javanese doughnut Jemput-jemput Kamir Keranjang Klappertaart Klepon Kochi Kompia Kroket Ku Laddu Laklak Lapis Lapis legit Leker Lemper Lumpia Lumpia goreng Lumpia semarang Lupis Madumongso Makmur Martabak Mangkok Milk pie Mochi Modak Nagasari Ombusombus Onde-onde/bola wijen Pandan cake Panada Pancong Pastel Pastel de nata Pie tee Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Potato doughnut Pukis Putu Putu mangkok Putu mayang Rangi Risoles Semar mendem Serabi Seri muka Sus Talam Tapai Timphan Terang bulan Wajik Wingko
	Dry (kering)	Bangkit Corn cookie Gapit Kaak Kaasstengels Kembang goyang Lidah kucing Nastar Putri salju Samosa Satu Semprit Semprong Spekulaas Stroopwafel Sumpia Untir-untir
Category

v t e Cuisine of Tunisia
Breads, dishes, and soups	Baghrir Brik Bsisa Chakhchoukha Chorba Couscous Fricasse Ftair Harira Kabkabou Kamounia Lablabi Méchoui Merguez Mesfouf Msemen Msoki Mulukhiyah Shakshouka Mechouia salad Tajine Usban
Ingredients	Baklouti pepper Chermoula Harissa Matbukha Mint sauce Orange flower water Preserved lemon Qâlat daqqa Rigouta Semolina Smen Tabil
Beverages	Boga Boukha Cedratine Leben Maghrebi mint tea Tea with pine nuts Orgeat syrup Palm wine Sidi Brahim Tunisian wine
Desserts and pastries	Asida Assidat Zgougou Baklava Bambalouni Ftair Ghoriba Makroudh
Related	Algerian cuisine Berber cuisine Moroccan cuisine
Category

v t e Algerian cuisine
Dishes	Aftir oukessoul Bourek Chakhchoukha Chtitha Couscous Gaspacho Oranais Karantika Kesra Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Soups	Chorba Harira
Brochettes	Kebab
Ingredients	Chermoula Dates Harissa Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	Baklawa Baghrir Créponné Mbesses Makroudh Mouna Polvorón Khfaf Tamina
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
Category

v t e African cuisine
National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of the Congo Djibouti Egypt Equatorial Guinea Eritrea Eswatini (Swaziland) Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa South Sudan Sudan Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe
Ethnic and regional cuisines	Arab Berber Jewish Ethiopian Mizrahi Sephardi Maghrebi Mediterranean West African Zanzibar
Lists	List of African cuisines List of African dishes
Category