Instructions

1. Preparing the Date Puree

   Place the pitted dates and warm water in a blender and blend thoroughly until smooth and homogeneous, then strain the mixture through a sieve to discard any remaining skins. · 2 min
2. Toasting the Flour

   Toast the whole wheat flour in a dry, deep pot over low heat for 5 minutes until aromatic without letting its color darken significantly, then set aside to cool slightly. · 5 min
3. Heating and Seasoning the Liquid

   Pour the strained date mixture into a heavy-bottomed pot, add the pinch of salt, along with half of the cardamom and black pepper, and heat the mixture until it comes to a gentle simmer. · 3 min
4. Incorporating the Flour

   Add the flour gradually by the spoonful while whisking rapidly and continuously using a wire whisk or a sturdy wooden spoon to prevent lumps from forming. · 5 min
5. Cooking and Kneading

   Reduce the heat to very low, cover the pot, and let the asida cook while stirring vigorously every 5 minutes to ensure the flour is fully cooked and does not stick, for about 25 minutes until it thickens and becomes smooth and glossy. · 25 min
6. Serving and Garnishing

   Pour the asida into a deep serving dish, smooth the surface with a spoon greased with a little ghee while forming a well in the center, then pour the wild ghee into the well, sprinkle with the remaining cardamom and black pepper, and serve hot. · 2 min

Nutrition / serving

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