Laasida - Moroccan Eid Breakfast - cookingwithalia.com

[tomatich]

Wow, i would never try this, we use crushed whole barley(dchicha) of crushed whole corn. It's tastier and healthier

[umsami]

Do you also eat this for breakfast on Eid-ul-Adha or only Eid-ul-Fitr? :)

[nicoleonye]

dear alia.i used to eat this sweet moroccan joghurt calles reib they serve it in bakeries for 4 dirams,can you please give me the recept?

[mmerrkaa]

Laasida isn't a specialty of Rabat. it's from Fes.

[alrashida]

Alia:  Hello. Is semolina the same as couscous? Thanks for your answer.

[cookingwithalia]

not exactly - couscous is made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

[sylvrtika]

It looks good to me but my husband would probably call it "hot cereal" and go get the milk. Thanks for the recipe I'll probably try it anyway.

[jutron]

je n ai jamais vu lasida avec du coucous !!! je suis de fes

[sweetsousou]

It's allright! The thing i love from the morrocan cuisine is that they stick to the culture and sometimes give somes dishes a modern aspect. It's all so very various. Like the patisserie of Morocco. I think it's the best!

[sweetsousou]

It's very funny to see that the lasida of morocco is so different then the lasida from Tunisia. One thing i can't understand is that many recipies witch we see here on youtube and witch you made, are recipies from whole north africa. Why do we call it Moroccan food? It's more maghreb al watan food. Algerie, Tunisie etc.

But keep doing the good work because i love Morocco and the food!

[cookingwithalia]

Yes you are right, a lot of recipes are common in North Africa as well as culture. My intention is not to get into the geographical history of a dish, this could become very complicated, as some people take it very seriously, and dishes do differ from one region to the other even if they share the same name. So I'd rather stick with the dishes I ate in morocco in my childhood and that I know of, I have never been to Tunisia or Algeria, so I can not speak of dishes I didnt eat. cheers :-)

[pepeYjuana]

@cookingwithalia , That is a great answer/explanation. I love your videos, too, and I appreciate you sharing the food of your childhood without complicating it.

[oldklash]

we make lasida in tunisia but its not with couscous!@#$?

[Nancydah]

Yum!  When will you make me some??

[umsumaya]

very nice alternative to porridge.

thank you very much Alia

[juliayg77]

i like to comment you have potential to be on Food Network !! i hope you show your videos there very nice and very tasty recipe :D

[mopy66]

This is not laasida. This is couscous mesfouf.

You dont use couscous in Laasida but flower and a lot of muscle work. Many thanks for the video

[cookingwithalia]

Hi mopy66,

thank you for your comment. This is absolutely the recipe for Laasida, that is how we make it in Rabat and that's how it is called. You can look it up in Moroccan cooking books, online or even ask family members: Laasida is made of Semolina, hence, me using couscous. Maybe in your region you call couscous mesfouf, and lassida is named after some other dish. This is quite common in different regions of Morocco. Anyway, I hope you enjoy it :-)

cheers!

[KitchenTornado1]

I thought couscous mesfouf was couscous with karfa and sugar on top and nuts ....anywho, what is in laasida is called "smeeda" as Alia said, aka semolina. Couscous is indeed made of smeeda :) It might be easier with the smeeda that is smaller than couscous then, maybe faster? That is the way I cook it anyways but the taste would be the same!

[KitchenTornado1]

I forgot to add that some people like to add a little olive oil on top instead of the honey..it is the savory version but it is hard to choose which one you want!

[eraoul]

Wow, it reminds me of oatmeal, but it looks much yummier! :)