Moroccan semolina assida (for the Mawlid)

Method

1. 1

   Dry-toast the semolina in a pan over medium heat, stirring constantly, until it turns light golden and smells fragrant.

2. 2

   Bring the water or milk to the boil in a separate pan.

3. 3

   Gradually add the toasted semolina to the hot liquid, whisking constantly to prevent any lumps.

4. 4

   Cook over very low heat, stirring continuously and adding the butter, until the mixture thickens to a smooth, firm, porridge-like assida.

5. 5

   Pour the assida into a serving dish, make a well in the centre and fill it with melted smen and honey, then scatter the ground nuts around it. Semolina assida is traditionally made in Morocco to celebrate the Mawlid, the Prophet’s birthday, and shared among neighbours and relatives, a well-established custom in many Moroccan towns.