Ethiopian Sunflower Seeds Juice Recipes

ETHIOPIAN SUNFLOWER SEEDS DIPPING SAUCE

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
• Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
• Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
• Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
• Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
• Serve it cold.
• Keep the sunflower sauce in fridge.

ETHIOPIAN SUNFLOWER SEEDS JUICE

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed.
• Strain and pour the sunflower juice into a container; add a branch of rue or ginger root; cover and keep it in fridge.
• For one glass of sunflower juice, add 1 teaspoon of honey or 1/2 teaspoon of sugar; mix it well and drink.
• Always shake the container to mix the sunflower juice before pouring into a glass.

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!

SUNFLOWER SEED DIPPING SAUCE (YESUFF FITFIT)

Steps:

• 1. Rinse the sunflower seeds with cold water.
• 2. In a saucepan, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• 3. Drain and place the cooked sunflower seeds in a food processor. Add 3 cups of cold water; blend until all the seeds are crushed.
• 4. Strain the sunflower sauce into a container; discard the sunflower sediments. Cover the container and keep it in the refrigerator to cool.
• 5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
• 6. Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
• 7. Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.