Entree: Libya – عصيدة ➤ ʿAṣīda (A dense cooked wheat dough or porridge formed into a mound and served with butter and a savory meat stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) whole wheat flour
- 6 cups (1.4 L) water
- 1 tsp (6 g) salt
- 4 tbsp (60 g) unsalted butter or clarified butter (smen)
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 g) crushed tomatoes
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (0.5 g) ground cinnamon
- 1/2 tsp (1 g) freshly ground black pepper
- Salt to taste (for stew)
- 1 cup (240 ml) water or lamb stock for stew
- Fresh cilantro or parsley for garnish
- Honey or date syrup for serving (optional)

Instructions

1. Make the stew first: heat 2 tbsp (30 ml) olive oil in a medium pot over medium-high heat. Season the lamb cubes with a pinch of salt and brown them on all sides, 5–7 minutes.
2. Add the chopped onion and sauté until translucent, 5 minutes. Stir in the garlic, ground cumin, ground coriander, paprika, and cinnamon and cook 1 minute until fragrant.
3. Add crushed tomatoes and 1 cup (240 ml) water or stock, bring to a gentle simmer, cover, and cook until the lamb is tender, about 45–60 minutes. Adjust salt and pepper to taste and keep warm.
4. For the asida: bring 6 cups (1.4 L) water and 1 tsp (6 g) salt to a rolling boil in a large heavy pot. Reduce heat to medium-low so the water simmers.
5. Gradually add the 3 cups (360 g) whole wheat flour in a steady stream, stirring vigorously with a wooden spoon to prevent lumps. Continue stirring until the mixture thickens and pulls away from the sides into a dense, cohesive mass, about 8–12 minutes.
6. Add 4 tbsp (60 g) butter, continue stirring and kneading in the pot for 2–3 minutes until glossy and smooth. The asida should be firm but pliable; if too stiff, add up to 2 tbsp (30 ml) hot water.
7. Turn the asida out onto a large serving platter, shape it into a domed mound using a wet spatula or spoon, and make a well in the center.
8. Spoon several ladlefuls of the lamb stew into the well, pour melted butter or clarified butter over the top, and drizzle with honey or date syrup if desired. Garnish with chopped cilantro or parsley and serve immediately, tearing pieces of asida by hand and dipping into the stew.