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The content of Aseedah was merged into Asida on 18 December 2018. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted as long as the latter page exists. For the discussion at that location, see its talk page.
The content of Aseed was merged into Asida on 18 December 2018. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted as long as the latter page exists. For the discussion at that location, see its talk page.
Latest comment: 17 years ago1 comment1 person in discussion
عصيد is the main dish for most Yemenis, I mean they eat it everyday (unfortunately I learned about this from my own experience) Anyway, it is the same thing described in this article, but usually made with barley or whole wheat flour (some sort of brown flour). Here in the U.S., they use Jiffy mix. It looks like the one in the picture except there is a hole in the middle and it is served with a chicken or meat stew. Mashdakha is what we called the sweet version (with honey and dark clarified butter). If I were to find a source on Yemen aseed, do I add it to this article, or do I start a new one? --Falastine fee Qalby (talk) 07:02, 25 March 2009 (UTC)Reply
