Tunisian Semolina Porridge with Dates and Almonds (Assidat Zgougou-Style)

About This Recipe

This semolina porridge draws on Tunisia's broader tradition of assida-style dishes, thick, comforting puddings made from grain flours cooked slowly in liquid and traditionally sweetened for special occasions, though simpler everyday versions like this one are also common Tunisian breakfast fare. Fine semolina is simmered in milk until thick and creamy, sweetened with chopped dates that soften and melt slightly into the porridge, then finished with toasted almonds for crunch and a drizzle of honey. The technique that matters most is whisking the semolina into the milk gradually to avoid lumps, then cooking it low and slow with regular stirring so it thickens evenly without scorching on the bottom of the pot. Dates, one of Tunisia's most significant agricultural products, particularly the prized deglet nour variety, add natural sweetness and a slightly caramel-like depth that pairs beautifully with the toasted almonds. Served warm, this porridge reflects Tunisia's love of dates and semolina-based dishes, offering a simpler, everyday version of the more elaborate assida preparations traditionally reserved for celebrations like the Prophet's birthday (Mawlid).

Ingredients

Serves 3

• 0.75 cupfine semolina
• 3 cupsmilk
• 0.25 tspfine sea salt
• 0.5 cupdates(pitted and chopped)
• 0.25 tspground cinnamon
• 3 tbsphoney
• 0.33 cupsliced almonds(toasted)
• 2 tbspbutter

Instructions

1. 1

   Warm the milk

   Bring milk and salt to a gentle simmer in a heavy pot.

2. 2

   Add the semolina

   Whisking constantly, sprinkle in the semolina in a slow, steady stream to avoid lumps.

3. 3

   Cook and thicken

   Reduce heat to low and cook, stirring often, for 10-12 minutes until thick and creamy.

   Stir frequently, especially toward the end, as the porridge thickens and can stick to the bottom of the pot.

4. 4

   Add dates and cinnamon

   Stir in chopped dates, cinnamon and butter, cooking 2-3 more minutes until the dates soften slightly.

5. 5

   Serve

   Divide into bowls, drizzle with honey, and top with toasted almonds.

Variations

• •

  Use pistachios instead of, or alongside, almonds for a different texture.

• •

  Add orange blossom water for a fragrant, more traditional Tunisian touch.

• •

  Use half milk, half water for a lighter version.

Storage

Refrigerate up to 3 days. Reheat with a splash of milk to loosen, since it thickens considerably once cold.

Frequently Asked Questions