Aseeda

عصيدة · ʿAṣīda

Ingredients6

• sorghum flour300 g
• water1 L
• salt1 tsp
• unsalted butter60 g
• honey3 tbsp
• black cumin seeds1 tsp

Method

1. Bring the water and salt to a boil in a heavy pot.
2. Reduce the heat and rain in the sorghum flour while stirring constantly with a wooden spoon so no lumps form.
3. Cook over medium-low heat, stirring and pressing the dough against the pot, until it pulls away from the sides and becomes thick, smooth, and elastic, about 20 minutes. Add a splash of hot water only if it sticks.
4. Wet your hands or a spoon and shape the hot aseeda into a smooth dome on a serving platter.
5. Melt the butter and pour it into a shallow well in the center, then drizzle with honey and sprinkle with black cumin seeds.
6. Serve immediately, tearing pieces from the edge and dipping them into the butter and honey.