Asida bil Zibda (Libyan Semolina Pudding)
Photo: Wikimedia Commons, CC BY 2.0
Asida bil zibda is a Libyan semolina pudding built on a generous amount of butter and toasted grain. The semolina is browned in the melted butter until it smells nutty, which gives the finished dessert a deeper flavor than its short ingredient list suggests. Cardamom adds a gentle warmth, and slow stirring in the milk keeps the texture smooth and velvety. Serve it plain, or finish with cinnamon and nuts.
Instructions
Melt the butter in a large pot over medium heat.
Add the semolina and cook, stirring constantly, for about 10 minutes. It is ready when it turns golden brown and smells nutty.
Turn the heat down to low. Stir in the sugar and ground cardamom until evenly mixed.
Pour in the milk a little at a time, stirring constantly so no lumps form.
Keep cooking and stirring for about 10 to 15 minutes. The pudding is done when it thickens, turns smooth and creamy, and pulls away from the sides of the pot.
Take the pot off the heat and let the pudding cool slightly.
Spoon it into individual bowls or onto a large platter and smooth the top with the back of a spoon or a spatula.
Sprinkle with cinnamon and chopped nuts if you like. Serve warm or at room temperature.
Make it personal.
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