Photograph of the finished Aseed

Middle East · Bột mì quấy đặc rưới mật chà là

Aseed

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Date honey Date honey 1 ½ cups
  • Photograph of Unsalted butter Unsalted butter 11.3 oz
  • Photograph of Honey Honey ⅔ cup
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Pistachios Pistachios 4.9 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black sesame Black sesame 2.1 oz

Method

  1. 1 Toast the flour in a dry pan for 10 minutes until it turns light yellow and has a fragrant nutty aroma.
  2. 2 Roasting the flour beforehand is the key difference between the savory version, which is eaten with meat broth, and the sweet version, which requires fragrant flour.
  3. 3 Boil water, then sprinkle in the roasted flour and stir continuously with a wooden pestle for 15 minutes.
  4. 4 Stir until the dough becomes pliable and separates from the sides of the pot.
  5. 5 Shape the clay into a cone and then press a deep indentation at the top.
  6. 6 Pour melted butter, date syrup, and honey into the hollow, then sprinkle with cardamom, pistachios, and sesame seeds.

With an appliance

  • Microwave 38 min

    Replace steps 3–4: mix the roasted flour with boiling water in a deep bowl, then microwave at 700W for four 2-minute cycles, stirring vigorously between each cycle; the dough will cook until pliable in 8 minutes instead of 15 minutes, and there's no need to stand and stir constantly. The first roasting step is still done in the pan to give the flour a nutty aroma, then toss and drizzle with honey as in steps 5–6.

Start cooking