This traditional North African dish is often served during religious holidays such as Mawlid and Eid.

Shopping list (serves 4-6):

  • 25 grams butter
  • 1 teaspoon salt
  • 300grams flour
  • 1 litre boiling water
  • Honey or date syrup
  • Melted butter or ghee

  • Step 1

    Fill a deep pot with ½ litre hot water. Add 25grams butter and a teaspoon of salt

  • Step 2

    Leave on medium heat until the water starts to boil.

  • Step 3

    Sift the flour then pour it into the pan all at once, then remove from the heat

  • Step 4

    Immediately start to stir the flour into the buttery water

  • Step 5

    Press the dough against the side of the pot to remove lumps.

  • Step 6

    Once the dough is smooth, with the help of the wooden spoon form it into one lump.

  • Step 7

    Put the pot back on the heat and add another half litre of boiling water.

  • Step 8

    Use the wooden spoon to form some hollows in the dough. Do not cover and leave on low heat until the water is absorbed. Midway during the process, turn the lump upside down. The dough’s cooking takes about 20 minutes.

  • Step 9

    Remove from heat immediately begin kneading, with a wooden spoon to smooth the asida. If you have a machine that will knead bread dough then it will handle aside.

  • Step 10

    Melt about 75grams of butter or ghee.

  • Step 11

    Brush a plate with butter.

  • Step 12

    Place the aside in the centre and begin folding the edges to form a smooth dome.

  • Step 13

    Once the edges are folden in, roll the asida to even out any cracks.

  • Step 14

    Turn upside down and use a buttered ladle to form a hollow in the aside

  • Step 15

    Pour the melted butter or ghee around the aside

  • Step 16

    Pour honey or date syrup in the hollow, serve immediately.