Ingredients
- 1 cup butter, softened
- 2 cups semolina
- 1 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 cup milk
- Ground cinnamon, for garnish (optional)
- Chopped nuts, for garnish (optional)
Make it step by step
- In a large pot or saucepan, melt the butter over medium heat.
- 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.
- Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine.
- Gradually pour in the milk while stirring constantly to prevent lumps from forming.
- 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.
- Remove the pot from the heat and cool slightly.
- 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.
- If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.