Aseed

Name: Aseed
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Yemen
Ingredients: 2 cups wheat flour or a mix of wheat and sorghum flour; 3 cups water; 1/2 tsp salt; 2 cups meat or vegetable stew (such as maraq) to serve; 2 tbsp ghee for drizzling; 1 tsp ground cumin (optional, for the stew)

6 servings10 min prep30 min cookEasy Yemen

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The Story Behind It

The Tale of Aseed

Aseed is a smooth, pounded wheat-flour dough eaten with savory stews, related to Sudanese aseeda and other East African and Arabian dense-starch porridges. It belongs to a broad regional tradition of everyday staple foods rather than to any single documented origin.

Ingredients

Scale:· 6 servings

2 cups wheat flour or a mix of wheat and sorghum flour
3 cups water
1/2 tsp salt
2 cups meat or vegetable stew (such as maraq) to serve
2 tbsp ghee for drizzling
1 tsp ground cumin (optional, for the stew)

Instructions

1Bring the water to a boil in a heavy pot with a pinch of salt.
2Gradually sprinkle in the flour while stirring constantly with a strong wooden spoon or dedicated stirring stick to prevent lumps.
3Continue cooking and stirring vigorously over low heat, using a folding and beating motion, until the dough becomes smooth, elastic and pulls away from the sides of the pot, about 20-25 minutes.
4Wet your hands or the spoon periodically to help shape the mixture into a smooth, round dome.
5Transfer the aseed dome to a serving plate, making a well in the center with the back of a spoon.
6Drizzle with melted ghee into the well.
7Serve with a savory meat or vegetable stew ladled around or over it, to be eaten by scooping with pieces of the aseed.

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