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Tunisian

Assidat Zgougou

A traditional Tunisian Mouled pudding made by extracting the deep, nutty flavor of Aleppo pine seeds, then layering it with orange blossom-scented pastry cream. It is served chilled in small bowls, richly garnished with almonds, pistachios, and pine nuts.

Assidat Zgougou — Tunisian — ChefSnap
45 minsPrep
25 minsCook
6Serves
MediumDifficulty
520 kcal per serving11g protein 62g carbs 27g fat

Ingredients

Method

  1. Rinse the zgougou several times in cold water, rubbing the seeds between your hands, then drain very well.
  2. Grind the zgougou in a food processor or mortar until it becomes a dark, oily paste.
  3. Place the paste in a bowl and knead it with 400ml of the water for several minutes to draw out the flavor and color.
  4. Strain the mixture through a very fine sieve or cheesecloth into a saucepan, pressing hard on the solids.
  5. Return the solids to the bowl, knead with the remaining 250ml water, and strain again into the same saucepan; discard the spent solids.
  6. Whisk the flour and 55g sugar into the zgougou liquid until completely smooth.
  7. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens into a glossy pudding that holds soft folds.
  8. Divide the hot zgougou pudding between 2 serving bowls, filling each about two-thirds full, then let it cool until set.
  9. For the pastry cream, whisk the egg yolk, cornstarch, and 30g sugar in a small saucepan until smooth.
  10. Whisk in the milk gradually, then cook over medium-low heat, stirring constantly, until thick and creamy.
  11. Remove the pastry cream from the heat and stir in the orange blossom water or geranium water.
  12. Spoon the warm pastry cream over the set zgougou layer and smooth the surface.
  13. Chill the bowls for at least 1 hour, then garnish with toasted almonds, chopped pistachios, and toasted pine nuts before serving.

Common questions

Can I substitute the zgougou (Aleppo pine seeds) if I can't find them?

There’s no true match for zgougou’s flavor, but in a pinch you can make a nutty-seeded dessert with a mix of ground pine nuts and sesame, or use ground almonds for texture. The taste will be different, though.

How long does Assidat Zgougou take from start to finish?

Plan on about 1.5 to 2 hours total. The most time goes into rinsing, grinding, straining, and constant stirring while the pudding cooks. Let it cool fully before topping and serving, which adds another 1 to 2 hours.

What are the most common mistakes when making Assidat Zgougou?

The biggest mistakes are not straining well, which leaves grit, and not stirring constantly, which causes lumps or scorching. Also avoid adding the flour directly to hot liquid; whisk it in first until completely smooth.

How should I store leftovers, and how long do they keep?

Cover the dessert tightly and refrigerate for up to 3 days. Keep the pastry cream and nuts separate until serving if possible, so the top stays neat. Stirring isn’t needed before serving, but let it sit a few minutes to soften.

What’s the best way to serve Assidat Zgougou?

Serve it chilled or at cool room temperature in bowls, with a layer of pastry cream on top and a generous garnish of almonds, pistachios, and pine nuts. A light drizzle of orange blossom water adds a traditional floral finish.