Aseedah — Print Recipe — The Culinary Codex

A dense, warm pudding of wheat flour cooked with water and butter, traditionally shaped with a well in the center filled with melted ghee and date syrup. Deeply comforting and ancient.

Ingredients

2 cups whole wheat flour
3 cups water
3 tbsp ghee
Pinch of salt
Date syrup (dibs) for serving
Extra melted ghee for serving
1/4 tsp ground cardamom (optional)

Instructions

1 Bring water, salt, and cardamom to a rolling boil in a heavy pot.
2 Gradually stream in the flour while stirring vigorously with a wooden spoon to prevent lumps.
3 Reduce heat to low. Add ghee and continue stirring for 10-15 minutes until the mixture pulls away from the sides.
4 The aseedah is done when it forms a smooth, dense mass that holds its shape.
5 Mound onto a serving plate. Make a deep well in the center. Fill with melted ghee and date syrup.
6 Eat by pinching off pieces and dipping in the ghee and date syrup pool.

Did You Know?

In Emirati culture, aseedah is traditionally made to celebrate the birth of a baby, and the new mother eats it for energy and recovery.