Yemenite Asid

Yemenite Asid

Asid (in Hebrew “עסיד”) is a thick flour dish served hot, sometimes with zom — a tangy dairy sauce — or alongside soup and zhug. It exists throughout the Arabian Peninsula in different versions; this is a documented Yemenite Jewish version made from flour and semolina, adapted to home cup measures and weights.

Prep time: 10 minutes · Cooking: 25 minutes · Yield: 6 servings · Difficulty: medium

Stirring in two stages

Adding liquid and flour gradually prevents lumps. The dough is ready when the mass gathers around the wooden spoon and pulls away from the side of the pot. Work in a heavy pot over medium-low heat so the bottom doesn’t scorch.

Ingredients (for 6 servings)

• 300 grams semolina
• 300 grams white flour
• 12 grams salt
• 1.1–1.3 liters water, half of it boiling
• To serve: zhug, soup or zom — not included in the calculation

Choosing ingredients and substitutes

Regular supermarket wheat semolina works. Fine semolina gives a smoother texture; coarse gives some bite. Do not substitute cornmeal, which makes a different dish. Anyone sensitive to salt can start with half.

Method

1. Mix the dry base. In a heavy pot, mix 150 grams of semolina, 150 grams of flour and the salt.
2. Make a paste. Add 300 ml of cold water and whisk to a smooth paste.
3. Start cooking. Set over medium heat and gradually add 300 ml of boiling water while stirring with a wooden spoon, about 5 minutes.
4. Add the rest. Add the remaining flour and semolina alternately with 500–700 ml of water, a little at a time.
5. Cook until glossy. Keep stirring for 12–15 minutes over low heat, until the dough is glossy, thick and pulls away from the sides. Serve immediately in a wet bowl.

Nutrition facts and calorie estimate

Zom, butter or soup add calories depending on the amount. The calculation is for the asid alone.

Variations and tips

• Small lumps can be broken up with a whisk at the start of cooking; once the mass is thick, switch to a wooden spoon.
• Asid hardens as it cools, so it is best fresh. Reheat leftovers with a little water.
• Don’t taste raw flour; cook until there is no floury taste.

Summary

Asid is simple food but demands timing and stirring. A serving without sauce is about 360 calories. For an easy Israeli way to serve it, add a little zhug and soup.