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Arabic Boiled Flour Pudding - Asida

Arabic Boiled Flour Pudding - Asida

An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries. It is particularly popular in Libya, Tunisia, Saudi Arabia, Sudan, and Yemen.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Arab
Servings: 4
Calories: 318kcal
Author: The Cook


  • 25 g butter
  • 1 teaspoon salt
  • 300 g flour
  • 1 litre boiling water

For serving

  • honey or date syrup
  • melted butter or ghee


  • Fill a deep pot with ½ litre hot water. Add 25g butter and a teaspoon of salt.
  • Leave on medium heat until the water starts to boil.
  • Sift the flour then pour it into the pan all at once then remove from heat.
  • Immediately start to stir the flour into the buttery water.
  • Press the dough against the side of the pot to remove lumps.
  • Once the dough is smooth, with the help of the wooden spoon, form it into one lump.
  • Put the pot back on the heat and add another half litre of boiling water.
  • Use the wooden spoon to form some hollows in the dough. Do not cover and leave to cook on low heat until the water is absorbed. Midway during this process, turn the lump upside down. The dough's cooking takes about 20 minutes.
  • Remove from heat. Immediately begin kneading, using a wooden spoon to smooth the asida. If you have a machine that will knead bread dough then it will handle asida fine.
  • Melt about 75 g of butter or ghee.
  • Brush a wide flat plate with butter.
  • Place the asida in the centre and begin folding in the edges to form a smooth dome.
  • Once the edges are folded in, roll the asida to even out any cracks.
  • Turn upside down and use a buttered ladle to form a hollow in the asida.
  • Pour the melted butter or ghee around the asida.
  • Pour honey or date syrup in the hollow. Serve immediately.


The Libyan variation of Asida is served with a sweet syrup; usually date syrup (rub), but also with honey.
A Sudanese variation on this dish is served with a savoury, tomato-based sauce. Okra in the sauce gives it a somewhat slimy consistency, and the dish is eaten regularly, not only on special occasions.


Serving: 0g | Calories: 318kcal | Carbohydrates: 57.24g | Protein: 7.8g | Fat: 5.8g | Saturated Fat: 3.327g | Polyunsaturated Fat: 3.827g | Monounsaturated Fat: 0g | Trans Fat: 0.205g | Cholesterol: 13mg | Sodium: 631mg | Potassium: 0mg | Fiber: 2g | Sugar: 0.21g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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