Assida Boufriwa (Tunisian Hazelnut Pudding)

Assida Boufriwa (Tunisian Hazelnut Pudding)

1 cup hazelnuts

2 1/3 cup milk

1/3 cup sweetened condensed milk

1/4 cup flour 

1/4 cup sugar

1 package vanilla pudding

Ground nuts, whole nuts, sprinkles for decorating 

1. Remove the majority of the skins from hazelnuts (this can be done as lazily or thoroughly as you like).
2. In a food processor or blender grind the hazelnuts until they turn into a paste (you will need to scrap down the sides a few times)
3. Mix together hazelnut paste, milk, sweetened condensed milk, sugar and flour until totally combined.
4. Place in a pot over medium heat. Stir constantly until it begins to thicken and bubbling. Let it bubble while continuing to stir for about a minute.
5. Divide into individual serving cups. If the top is lumpy, use a wet finger to smooth.
6. While the hazelnut crème cools prepare the vanilla pudding according to the package directions. Divide on top of the hazelnut crème and allow to cool.
7. Decorate with nuts and sprinkles.

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Food is an essential part of holidays and assida is the traditional dish in Tunisia for the celebration of Mouled, the observation of Mohamed’s birthday. The two most common varieties are made with pine nuts (zagougou) and hazelnuts (boufriwa). Decorating the tops of the pudding is my favorite part. Once the puddings are decorated people exchange them with friends and family. Seeing the variety of designs is always fun.