Assida Zgougou
Assida Zgougou is the emblematic dessert of Mawlid, the Prophet's birthday celebration, marked across Tunisia with special energy in family kitchens. Its central ingredient, zgougou, is actually the roasted and ground seed of the Aleppo pine, which grows abundantly on hillsides in the country's north, and its harvest and roasting remain a small seasonal artisanal industry. Days before the celebration, Tunisian women prepare the cream in large batches, pour it into decorative bowls, and cover it with rich layers of colorful dried fruit, creating an almost festive, mosaic-like appearance. The finished bowls are often gifted to neighbors and relatives, turning the dessert into a symbol of communal generosity specific to this time of year.
Aleppo pine powder
Ground zgougou, a roasted and pulverized pine resin, gives the dish its deep reddish-brown color and distinctive sweet-resinous aroma.
Mawlid centerpiece
Traditionally prepared for Mawlid, the Prophet's birthday celebration, in homes and pastry shops across Tunisia.
Generous topping
Poured into individual bowls and crowned with a thick layer of almonds, hazelnuts, pistachios, and candied figs.
Pudding-like texture
The long-simmered mixture thickens into a fine, creamy consistency reminiscent of a dense chocolate pudding.
Ingredients 4 servings
- 150 g zgougou powder (ground pine resin)
- 1.2 L water
- 150 g sugar
- 80 g cornstarch
- 50 g butter
- 100 g almonds (topping)
- 80 g hazelnuts (topping)
- 50 g crushed pistachios (topping)
- 80 g chopped candied figs (topping)
How to make it
- 1The zgougou powder is mixed with a little cold water to form a smooth paste.
- 2The remaining water is brought to a boil in a large heavy-bottomed pot.
- 3The zgougou paste is gradually stirred into the boiling water, whisking continuously to avoid lumps.
- 4The mixture simmers over low heat for thirty minutes, stirred often so it does not catch on the bottom.
- 5Cornstarch dissolved in cold water is poured in a thin stream, whisking briskly until the mixture thickens nicely.
- 6Sugar and butter are folded in at the end, and the mixture simmers five more minutes until velvety.
- 7The hot cream is poured into individual bowls and generously topped with almonds, hazelnuts, pistachios, and candied figs before cooling completely.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
