Ingredients
- 1 kg of zgougou
- 600g flour
- 500g caster sugar
- Cream:
- 3 egg yolks
- 1L of milk
- 150g caster sugar
- 2 tbsp. geranium water (or orange water, or rose water, depending on your taste)
- Decor:
- whole and ground roasted dried fruits, sweets, etc.
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Preparation
Assida Zgougou is a recipe prepared in Tunisia during Mouled Aid-Nabi, the Muslim celebration of the birth of the prophet.
In the north of the country, Assida is prepared from wheat flour while in the south, its main ingredient is barley flour called Zgouhou.
In Cape Bon, there is a variant of Assida which is also prepared, in certain localities, with sorghum flour.
Carefully sort the zgougou seeds, wash them in plenty of water, drain, dry in the oven or in a pan, mix very very finely and leave to soak overnight in 3l of water.
The day before, filter the zgougou water very carefully, 2, 3 or even 4 times, in order to eliminate impurities. Add 600g of flour to this water (using a hand blender or an electric whisk to avoid lumps), put on low heat, and mix constantly for about 30 minutes, until the cream thickens.
At the end of cooking, pour in the sugar (which will darken the preparation), stir a little more, then pour into cups, leave to cool.
Meanwhile, prepare the flavored cream: beat the egg yolks with the sugar, cornstarch and a little milk to avoid lumps, then pour in the rest of the milk, and cook over a low heat, stirring constantly, until the cream thickens.
Pour a little on top of each cut of zgougou, let cool.
Decorate the top of the cuts as desired with dried fruit, and set aside in a cool place.
The assidas are ready for the next day, enjoy your meal.
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source: Moroccan-cuisine.
