Cookbook:Asida bil Zibda (Libyan Semolina Pudding)

Asida bil Zibda (Libyan Semolina Pudding)
CategoryDessert recipes

Cookbook | Ingredients | Recipes

Asida bil zibda is a traditional Libyan dessert that is rich, creamy, and sweet. It is made with simple ingredients and has a smooth and velvety texture. This indulgent treat is often served on special occasions or as a comforting dessert. It can be enjoyed on its own or accompanied by a drizzle of honey or a sprinkle of powdered sugar.

Ingredients edit

Equipment edit

Procedure edit

  1. In a large pot or saucepan, melt the butter over medium heat.
  2. Add the semolina to the pot and cook, stirring continuously, for about 10 minutes, or until it turns golden brown and gives off a nutty aroma.
  3. Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine.
  4. Gradually pour in the milk while stirring constantly to prevent lumps from forming.
  5. Continue to cook the mixture, stirring continuously, for about 10–15 minutes, or until it thickens and pulls away from the sides of the pot. The consistency should be smooth and creamy.
  6. Remove the pot from the heat and cool slightly.
  7. To serve, transfer the asida bil zibda to individual serving bowls or a large platter. Smooth the surface with the back of a spoon or a spatula.
  8. If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature.

Notes, tips, and variations edit

  • Asida bil zibda can be enjoyed as a dessert or even as a breakfast treat.
  • Adjust the amount of sugar according to your preference for sweetness.
  • Feel free to add a touch of rose water or orange blossom water to the mixture for a fragrant twist.
  • Stir the semolina continuously during the browning process to prevent it from burning.
  • Make sure to cook on low heat to allow the flavors to develop and prevent it from sticking to the pot.
  • Add a handful of raisins or chopped dried fruits to the mixture for added texture and sweetness.
  • For a richer flavor, substitute part of the milk with heavy cream or evaporated milk.