Beginner
Turkish
Menemen (Turkish Scrambled Eggs)
Source: Home cook
20 min2260 kcal
VegetarianGluten-freeHalal🌶️
Photo coming soon
Intermediate
Asida
Flour stirred into boiling water and beaten until it turns into a smooth dome, served with a well of butter and date syrup in the middle — a two-ingredient dish that is entirely about technique.
Source
Recipe by Saudi home kitchens · 🏺 Traditional · One big platter set on the floor for everyone to eat from — rice, a whole joint of lamb, and a cuisine built around feeding whoever arrives.
Arabian · celebration dish — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a common dish in the Arab world, made by stirring wheat flour into boiling water, and the butter and honey served with it. Quantities and the thirds-and-beat method are this book's own.
Watch it being made · 3 videos
⏱ 35 min🍽 4 servings🔥 420 kcal🇸🇦 Saudi Arabia
HalalVegetarianNut-free
Steps
Bring the water and salt to a hard boil in a heavy pot.
Sprinkle in a third of the flour and beat it smooth with a wooden spoon. Do not add it all at once.
💡 In thirds, beating between each. All at once gives you lumps that will still be there twenty minutes later.
Turn the heat low and work in the rest of the flour in two more additions, beating hard each time.
Keep beating for 10 minutes. It will fight back and then suddenly go glossy and pull away from the pan in one mass.
Wet a bowl, press the asida into it and turn it out onto a plate as a smooth dome.
Press a deep hollow in the top with the back of a spoon and pour in the melted ghee and the date syrup.
💡 Tips
- Eat it with the fingers of one hand, pinching from the outside edge and dipping into the well. Nobody uses a spoon.
- It is served at births, at Eid and at the Prophet's birthday, and in the Gulf it is a breakfast as often as a sweet.
- Wholemeal or barley flour gives a darker, nuttier asida and is the older version.
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