Moroccan · Dessert
Assida (Mouloud Semolina Pudding)
For Mouloud, the Prophet's birthday, many households make assida — a smooth, thick semolina or flour pudding cooked in water or milk, spread in a shallow dish and topped with a well of melted butter and honey (or argan oil in the south). Eaten communally with spoons dipped into the golden centre, it is a dish of blessing and togetherness.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 6
- Level
- Easy
Ingredients
- 250 g fine semolina
- 1 litre water or milk
- 1/2 tsp salt
- 60 g butter, to finish
- 4 tbsp honey, to finish
- 1 tbsp argan oil (optional, southern style)
Method
- 1
Make a slurry
Whisk the semolina into 300 ml of the cold liquid until completely smooth and free of lumps.
- 2
Heat the rest
Bring the remaining liquid to a gentle boil with the salt.
- 3
Cook the pudding
Pour in the slurry, whisking hard, then simmer on low for 15–20 minutes, stirring, until thick, glossy and no longer raw-tasting.
- 4
Spread
Tip the hot assida into a wide shallow dish and smooth into an even round, pressing a well in the centre.
- 5
Top and serve
Fill the well with melted butter, honey and a thread of argan oil if using, and serve at once for everyone to share from the centre.
Chef's tips
- Whisk continuously as the slurry cooks; assida turns lumpy the moment you stop stirring.
- Serve it hot and glossy — it stiffens quickly, so have your butter and honey ready before you spread it.
- In the argan-growing south, argan oil replaces or joins the butter for a nuttier, regional version.
Frequently asked questions
Can I make assida with flour instead of semolina?
Yes; a plain-flour assida is common and even smoother. Semolina gives a slightly grainier, more traditional texture in many regions.
Why is it eaten from the middle?
Sharing spoonfuls from one communal dish, dipping into the honeyed centre, expresses the togetherness and blessing of the Mouloud celebration.