Tunisian Assida Zgougou
A Tunisian dessert of Aleppo pine seed cream, thickened with flour and topped with milk custard and nuts.
Assida zgougou is made with ground Aleppo pine seeds, also known as zgougou. The dark base is strained, cooked with flour and sugar, and served beneath a layer of milk custard; nuts can be added as decoration. Recipes vary in their proportions and in their use of condensed milk, flour, or starch; this version follows a flour-based base with a custard of egg yolk, milk, and starch.
Ingredient allergens
Allergen listDocumented presence
-
Tree nuts
Pistachios, Hazelnuts
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Zgougou seeds, Water, Wheat flour, Sugar for the base, Egg yolk, Milk, Cornstarch, Sugar for the cream, Geranium water, Almonds.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Sort the zgougou seeds and remove any impurities. Rinse and drain them, then toast gently until fragrant; let them cool and grind them finely. Mix with the water and leave to soak for several hours or overnight.
Ready to continue when: The seeds are finely ground and the mixture has soaked for several hours or overnight.
- 02
Strain the mixture several times to remove the solids. Mix in the wheat flour thoroughly, then pass it through a fine sieve again to remove any lumps.
Ready to continue when: The liquid has no coarse solids and the flour is mixed in without visible lumps.
- 03
Transfer the mixture to a pot and cook over medium heat, stirring constantly. When it begins to thicken, lower the heat and add the sugar for the base gradually, continuing to stir. Cook until thick and smooth, then divide among 4 serving cups.
Ready to continue when: The base is thick and smooth and holds its shape when divided among the cups.
30 min - 04
Whisk the egg yolk with the cornstarch, sugar for the custard, and a little of the milk until smooth. Add the remaining milk and cook over low heat, stirring continuously, until thickened. Stir in the geranium water.
Ready to continue when: The custard is thick and smooth, with no visible lumps.
- 05
Let the base cool and set. Cover each serving with the custard and, if desired, decorate with whole or chopped pistachios, hazelnuts, and almonds. Chill until the layers are cold and set before serving.
Ready to continue when: The topping is set and cold, and the nuts, if used, are visible on the surface.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.