This is a variation from 13th-century Aleppo of an ancient recipe for an ‘asida (عصيدة), which usually denoted a gruel made of cooked wheat flour and clarified butter (سمن, samn), to which dates were often added as well. The word is derived from a verb meaning ’to twist’, ‘to turn’.
This particular variation is rather unusual in that it is made with milk and rice, with semolina sprinkled in once the rice has cooked. The texture is that of a thick pudding, which is spread out on a plate and served topped with toasted pistachios, rose-water syrup and sugar.
The most surprising ingredient, perhaps, is sheep’s tail fat (ألية, alya), which is rendered before being added when serving. It really adds a depth and richness that makes this particular dish ‘the best ‘asida there is’, to use the words of the author.
Medicinally, ‘asida was considered of lower quality than regular fat (شحم, shahm) in that it is not very nutritional and is slow to digest. However, its negative effects can be remedied with spices such as ginger, black pepper or cassia, and murri.
