Mille & 1 tunisie : Gastronomie Recettes Assida


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Se déclinant en plusieurs versions au gré de l’évolution des goûts, affinés par la civilisation contemporaine, l’Assida blanche ou traditionnelle résiste au passage du temps et demeure présente sur la majorité des tables tunisiennes, soit à l’occasion du mouled, soit pour fêter divers événements importants (naissance, aïd…).

Ingrédients : (pour 6 personnes)
1 kg de semoule ou de farine
1,5 litre d’eau
Une pincée de sel
Du beurre
Du miel
Préparation :
Passer la semoule ou la farine dans un tamis fin, puis, la mettre dans une grande marmite.
Ajouter le sel puis, l’eau et mélanger doucement, hors feu, pour délier les grumeaux.
Mettre sur le feu et continuer à touiller avec le « medlek » (un ustensile en bois, spécialement conçu pour l’Assida).
Laisser cuire sans jamais arrêter de remuer le mélange jusqu’à ce qu’il se transforme en une pâte homogène qui se décolle du fond de la marmite.

Verser dans un grand récipient et ajouter le beurre et le miel dessus.

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