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Aseeda

Aseeda
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Aseed is an absolutely true Yemeni dish .A dish that you could find in the table of rich or poor equally sharing it with pride with their guests without the awkwardness of thinking of giving you an extra plate or spoon to yourself. You simply dig in with your fingers, communally sharing it with the rest. 


Ingredients

Sour Hilba
The Chicken broth:
Aseeda:

Nutritional

Calories (kcal)
602.0
Saturated Fat (g)
10.0
Trans Fat (g)
0.7
Total Fat (g)
21.6
Cholesterol (mg)
112.6
Sodium (mg)
251.7
Dietary Fiber (g)
3.4
Sugars (g)
1.4
Protein (g)
38.0
Vitamin A (RAE)
116.1
Vitamin C (mg)
0.3
Calcium (mg)
40.8
Iron (mg)
6.8
Vitamin D (μg)
0.3
Vitamin E (mg)
0.9
Thiamin (mg)
0.6
Riboflavin (B2) (mg)
0.5
Niacin (NE)
21.3
Vitamin B6 (mg)
0.5
Vitamin B12 (mg)
0.3
Folate (DFE)
273.7
Potassium (mg)
402.3
Total Carbohydrate (g)
61.2

Step by Step method

The Chicken broth:

  1. In a deep pot, saute onion with oil until golden.
  2. Add garlic and spices, mix well.
  3. Add potato. Stir.
  4. Add the chicken, stir, add water. cook until tender.

Sour Hilba:

  1. Remove the water and start whisking it quickly with a wooden spoon. until it gets foamy and white.
  2. Add salt, and vinegar, whisk well. Set aside.

The Aseeda:

  1. In a large pot, bring water to a boil.
  2. Add salt and butter.
  3. Add the flours while stirring.
  4. Turn off the heat and keep stirring the flours until they are all combined.
  5. Remove from stove and knead the dough until smooth. This can be done by hand using a large wooden spoon and holding the pot steady on the ground, anchored by a wall or with your knees or feet.
  6. Pull the dough toward you with the stick in a strong quick motion pushing it against the side of the pot so it becomes smooth. Alternatively, and much less work, you can use a dough hook and a mixer to knead the dough smooth. This takes about 10-15 minutes of kneading. There should be no lumps.
  7. Bring to boil 1 1/2 cup of water in the same large pot and break the dough into small-ish pieces.
  8. Boil on medium-low heat for 20-25 minutes. Water should be evaporated and the dough still thick.
  9. Return to kneading the dough as in step four, either by hand or with the mixer for about 10-15 minutes. It should become smooth again, more so than the first time and it will be very sticky and hot.
  10. When the dough is smooth, Place it on greesed plategrease your hands too (or wear gloves as the dough is hot and hard to handle)
  11. Begin to fold over the dough with your hands from the outside to the inside, thus smoothing the dough, Turn and fold around all sides, forming a ball.
  12. Flip the dough over and it should be smooth on top with no lumps.
  13. Form a hole in the center by using a large ladle or by pressing your thumb in the center of the dough and your other fingers holding steady on the side of the dough, turn the plate. This will make an even circle in the middle.
  14. Pour chicken broth in the  hole and over the dough.
  15. Serve hot with sour hilba.

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