Assidat Zgougou (Tunisian Pine Nut and Sesame Cream for Breakfast)
The Tunisian breakfast is a moment of sharing, often hearty and fragrant. This assidat zgougou, a creamy pine nut and sesame cream, is a festive treasure (like for Mouloud) but also perfect for a chic brunch at home. Imagine the velvety texture, the sweetness of sugar mingling with the crunch of toasted pine nuts, all enhanced by a hint of orange blossom. You may wonder about the difference between Tunisian and Moroccan cuisine—Tunisia uses more chili (harissa) and fennel, but here we celebrate subtle pastry. For an authentic couscous, the key is fine semolina and seasonal vegetables. So go ahead, this comforting cream is ideal to surprise your loved ones with a unique flavor!
Ingredients
- pine nuts200 g
- sesame seeds200 g
- granulated sugar150 g
- orange blossom water2 tablespoons
- clarified butter (or smen)50 g
- date paste (optional, for garnish)100 g
- sliced almonds (for decoration)30 g
- pitted dates (to serve)6 dates
Instructions
- 1
Toast the pine nuts and sesame seeds separately in a dry pan until lightly golden and fragrant. Let cool completely.
- 2
Blend the toasted pine nuts and sesame seeds with half the sugar in a blender until you get a fine, oily powder, almost a paste.
- 3
In a saucepan, add the powder, the remaining sugar, the clarified butter, and 200 ml water. Cook over low heat, stirring constantly, until thickened (about 10 minutes). Stir in the orange blossom water.
- 4
Pour the cream into a serving dish or individual ramekins. Smooth the surface and let it cool slightly.
- 5
If using date paste, spread it in a thin layer on a plate and cut out shapes (stars, circles) to decorate the top. Sprinkle with toasted sliced almonds.
- 6
Serve the assida warm or at room temperature, accompanied by fresh dates and mint tea. An authentic treat to start the day!
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