[1] It is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey.

Asida is particularly popular in Sudan, Morocco, Libya, Algeria, Tunisia, Yemen, Ethiopia, Eritrea, and the rest of the Middle East.

[2] According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.

[2] In the old city of Fez, vendors sell squares of cold semolina pudding sprinkled with sugar and cinnamon, usually consumed by children after school.

The Tunisian version of this dish is served with either a mixture of honey and butter or a hot chili pepper paste (harissa).

Aseedah or aseed (Arabic: عصيدة) is one of the staple dishes in Yemen and is usually served for lunch, dinner, or breakfast.

Slowly, handfuls of wholemeal wheat are added and then mixed quickly with a large wooden spoon to avoid forming lumps.

Finally, the hot, steaming dough is shaped using bare oiled hands and usually placed in a wide, wooden bowl.