عصد

عَصِيدَةٌ ذ is well known; (K;) [as being A sort of thick gruel, consisting of ] wheat-flour moistened and stirred about with clarified butter, and cooked: (L;) one stirs it about, and turns it over, with a مِسْوَاط, [i. e. stick, or the like, ] (also called ↓ مِعْصَدٌ and ↓ مِعْصَدَةٌ, L,) so that no part of it that has not been turned over remains in the vessel; (IF, S, O, Msb; *) and hence it is thus called; (IF, Msb:) [it is also commonly made with boiling water, flour, clarified butter, and honey: ] accord. to El-Mufaddal, it is properly thus called when it is so thick that it may be chewed. (TA voce وَطِيْئَةٌ [q. v.: see also حَرِيرَةٌ.]