Here is The famous and authentic Tunisian dessert recipe of the assidet zgougou. Assida prepared during the Mawlid An-Nabawi, Muslim festival which commemorates the birth of the prophet Mohamed. The celebration of the Prophet’s birthday in Tunisia is linked to the preparation of “zgougou porridge”, which is considered a Tunisian dish par excellence, which housewives can boast of. But who knows how this habit was formed. The porridge is basically a Berber food that the Tunisians inherited from the indigenous people of Ifriqiya (Tunisia). The porridge, which is also offered to the postpartum woman at birth, varies according to the type of flour used, as flour extracted from wheat is used in the north and barley flour in the south, while the tribal homeland is concerned with preparing “zgougou” porridge.
The use of “zgougou” (the fruits of the Aleppo pine) appeared in the late nineteenth and early twentieth centuries. The use of this forest material took place during the drought years that followed the revolution of Ali bin Ghadham in 1864 AD, during which famine spread. And the residents of the northwest discovered in “Zgougou” a food item similar that was used in the Mawlid porridge during those years when the grains (wheat and barley) were scarce. Due to its good flavor and great nutritional features, it has become a dish that Tunisian women masterfully prepare by adding sugar to the recipe, as well as some dry fruits.
- 2 tbsp of orange blossom water
- 2 egg yolks
- 4 tbsp of starch
- 1 packet of vanilla sugar
- 2 cups of hazelnuts
- 2 cups of pine nuts
- 2 cups of pistachios
- 1 l of water
- 1 pound of sweetened condensed milk
- 1 1/2 cups of flour
- 3 l of water
- 2 pounds of Aleppo pine seeds
- 2 tbsp of starch
- 1 pound of sugar
- For the cream:
- 1 can of 1 pound of sweetened condensed milk
- 5 tbsp of rose water
- Sort and wash the Zgougou.
- Drain the Zgougou, put it in an ovenproof tray for 10 min at 360°F/180°C.
- Let it cool down; then put the Zgougou in a blender or pestle.
- Knead it in 3 L of water and pass it two or three times through a very fine mesh sieve.
- Squeeze it well to get out all its juice.
- Collect the liquid and add the sifted flour and starch.
- Pass it through the sieve again. Put on a low heat and stir continuously with a wooden spoon or preferably a stainless steel whisk.
- As it heats up, add the sugar and rose water and keep turning until the mixture starts to thicken.
- Add the can of Nestlé sweetened condensed milk and continue to stir for a short while.
- Remove from heat and divide into cups.
- To prepare the cream:
- Dilute the can of sweetened condensed milk in 1 L of water, add the starch and the 2 egg yolks.
- Flavour with blossom water and a packet of vanilla sugar.
- Put on low heat, stir for 20 minutes to thicken the cream.
- Remove from heat, pour over Assida and let cool.
- Then garnish to taste with the pistachios, pine nuts and hazelnuts.
- Serve and enjoy your dessert!