Aseed: Yemen’s Wholesome Comfort Porridge with Honey and Yogurt

Ingredient Overview & Easy Swaps

Let’s break down what goes into Aseed—and offer substitutes just in case:

1. Flour (200g)

• All-purpose flour is typical, but you can try whole wheat for more fiber and heartiness.

• Swap: For extra nutrition, use a mix of white and whole wheat, or even a bit of barley flour.

2. Water (100ml)

• Used to make the dough; a bit more may be needed, depending on flour type.

3. Salt (1 tsp)

• Enhances the flavor and balances the sweetness of the honey later on.

4. Oil (2 tbsp)

• Adds richness and prevents stickiness.

• Traditional option: Olive oil or ghee gives extra flavor.

5. Honey (100g)

• The sweet finishing touch!

• Swap: Date syrup, agave, or maple syrup can be used for different flavors or a vegan version.

6. To Serve: Plain yogurt

• Provides creaminess and tang to balance the sweetness.

• Swap: Greek yogurt for extra thickness, or a dairy-free yogurt for vegan diets.

Nutrition Facts (Per Serving)

Estimated for serving with honey and yogurt:

• Calories: 320 kcal

• Protein: 7g

• Fat: 8g

• Carbohydrates: 58g

• Fiber: 2g

• Sodium: 420mg

• Key nutrients: Calcium (from yogurt), iron (from whole wheat), and potassium

Nutrition highlights:

• Energy-boosting carbohydrates

• Contains protein and calcium

• Versatile—can be made more or less sweet or rich

Step-by-Step: How To Make Aseed at Home

1. Make the Dough-like Porridge

• In a medium saucepan over medium heat, combine 200g flour, 100ml water, and 1 tsp salt.

• Stir vigorously as it heats to prevent lumps—add more water by the tablespoon as needed, until the mixture is smooth and thick.

• Continue cooking and stirring for about 10 minutes. The dough will become stretchy, pulling away from the sides and forming a soft, elastic mound.

• Once thick, turn off the heat. Quickly shape the dough with a wet spoon or spatula into a mound (traditional) or portion into bowls.

2. Finishing Touches

• Using a spoon or your fingers, make a little dip or well in the center of the aseed.

• Drizzle the top generously with 2 tbsp oil (or more to taste), and pour 100g honey over it.

• Optionally, swirl the oil and honey into the surface with a spoon.

3. Serve with Yogurt

• Serve the aseed warm, with plain yogurt on the side or spooned around the edges.

• Dig in with a spoon—or your fingers, if you’re feeling traditional.

Tips & Tricks for Authentic Aseed

• Stir, stir, stir: Fast and steady stirring is key for smooth, lump-free aseed.

• Consistency matters: The dough should be stretchy and soft, not dry or crumbly. Add a bit more hot water if needed.

• Sweeter version: Add a dash of cinnamon or cardamom to the dough for extra aroma.

• Heartier feel: Try half whole wheat flour for more fiber and a nutty flavor.

• Enjoy together: Aseed is meant to be shared! Double the recipe for a family meal.

Creative Serving Ideas

• Classic: Aseed drizzled with honey and a side of yogurt.

• Savory spin: Top with a little aged cheese or toasted seeds, and serve with spicy chutney.

• Fruity twist: Add a handful of raisins or dates into the dough while cooking.

• Brunch platter: Pair with olives, sliced cucumber and tomato, and strong Yemeni coffee for a full breakfast.

• Dessert: Serve with a spoonful of clotted cream or a dusting of powdered sugar and nuts.

Frequently Asked Questions (FAQ)

Q: Can I make Aseed with gluten-free flour?
A: Yes, but the texture will be different—use a 1:1 gluten-free flour for best results, and expect a less elastic, more crumbly result.

Q: How do I make it richer?
A: Use a bit of ghee or butter for the drizzle, or add a spoonful directly to the dough.

Q: Can Aseed be reheated?
A: Yes! Steam gently or microwave with a splash of water to restore softness.

Q: Can I make it savory?
A: Absolutely! Skip the honey and serve with spicy sauces, herbs, or even stew for a savory meal.

Q: How do Yemenis traditionally eat aseed?
A: Usually by pinching off pieces and dipping them into sauces or toppings, often with their hands.