L’assida: Moroccan Semolina Porridge
As an oatmeal lover, I know she can fall to her infamous accolades. Boring. Bland. Lifeless. If you’re in need of a morning switchup, try this Moroccan porridge that is just as filling but with a little more heft and depth than your normal bowl of oatmeal.
This porridge is often served served for breakfast on the day of Mouloud, the birth day of the Prophet Mohamed. My grandmother, Moey, would make this often for breakfast- typically prepared traditionally with a drizzle of honey alongside little dabs of softened butter.
Like so many other cultures across the Southwest Asian-North African Region and Europe, there are just some dishes that were meant to be simple, letting the ingredients used to come to fruition shine at it’s finest. Semolina’s natural nutty flavor, butter’s richness, and the comforting texture of this porridge was a throuple made in heaven to cure the most anxious of woes.
My favorite way to garnish this porridge is with an array of savory items like sauteed bell peppers, mushrooms, and my favorite fried egg. But do be afraid to go the sweet route either like fresh fruit (bananas and pomegrante seeds) with some tahini, honey and cinnamon
Green Shakshuka
Yield: about 2
Time: about 20 to 25 minutes
INGREDIENTS
L’Assida
100 grams of coarse semolina (about 1/2 cup)
2 cups water
1/2 tsp kosher salt
1 tablespoon unsalted butter
1/2 cup milk of choice
Sautéed Peppers
3 bell peppers (green, yellow, red), thinly sliced
1 packet of sazon seasoning
2 garlic cloves, minced
2 tbsp olive oil
Salt/pepper, to taste
Seared Mushrooms
4 oz mushrooms of choice
2 tbsp olive oil
Pinch of salt and pepper
Directions:
Prepare the sautéed peppers: In a cast iron, add the olive oil over medium heat. Add the sliced peppers with salt and toss to coat. Cover and cook for 5 minutes. Remove lid and add minced garlic and sazon. Continue stirring until wilted and slightly charred. Remove from heat.
Prepare Seared mushrooms: In the same pan, heat the oil. Add the mushrooms and season with salt/pepper. Toss and cook for 3 to 4 minutes until golden. Remove.
Prepare assida: Bring a pot of 2 cups water to boil. Add the butter and salt, and stir until melted. Pour in the semolina and remove from heat. Continue stirring consistently until it thickens. Stir in milk (1/4 cup at a time) until a consistency similar to grits comes to fruition. Add more milk if needed.
Plate aside in a bowl. Serve with a drizzle of honey. Garnish w/ sautéed peppers and mushrooms, a fried egg, and fresh parsley.
