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Telba Dipping Sauce Recipe
One of the recipes for Ethiopian flaxseeds is this dipping sauce. It can be served as a breakfast item or a snack along with Injera or bread. Here is a simple recipe that you can follow to make Telba Dipping Sauce at home.
Ingredients Required to Make Telba Dipping Sauce
- 1 cup of Telba (flaxseeds)
- 2 tbsp of olive oil
- 1 cup of water
- 1 tsp of Berbere
- 0.5 tsp of cinnamon
- 1 pinch of garlic powder
- 0.25 tsp of black pepper
- 0.25 tsp of Salt
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How to Make Telba Dipping Sauce (Step-by-Step Tutorial)
- Start by roasting the Telba seeds before grinding them into fine powder, sift the powder, and transfer it to a mid-sized bowl.
- Add the water, oil, garlic powder, cinnamon, Berbere, black pepper, and salt to the Telba powder and whisk them all together thoroughly until you get a thick and smooth consistency.
- Transfer your Flaxseeds Dipping Sauce into a container with a tight lid and store in the refrigerator. Serve cold.
Equipment Recommendations to Make Telba Dipping Sauce
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Telba Dipping Sauce Recipe
Telba Dipping Sauce Recipe
Course: CondimentsCuisine: EthiopianDifficulty: EasyOne of the recipes for Ethiopian flaxseeds is this dipping sauce. It can be served as a breakfast item or a snack along with Injera or bread. Here is a simple recipe that you can follow to make Flaxseeds Dipping Sauce at home.
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Ingredients
1 cup of Telba (flaxseeds)
2 tbsp of olive oil
1 cup of water
1 tsp of Berbere
0.5 tsp of cinnamon
1 pinch of garlic powder
0.25 tsp of black pepper
0.25 tsp of Salt
Directions
- Start by roasting the Telba seeds before grinding them into fine powder, sift the powder, and transfer it to a mid-sized bowl.
- Add the water, oil, garlic powder, cinnamon, Berbere, black pepper, and salt to the Telba powder and whisk them all together thoroughly until you get a thick and smooth consistency.
- Transfer your Flaxseeds Dipping Sauce into a container with a tight lid and store in the refrigerator. Serve cold.
Notes
- It is not necessary to roast the Telba seeds, but if you decide not to roast them, make sure they are crispy-dry.
- If you prefer a milder taste, you can replace the Berbere with 1 tbsp. of honey and 0.5 tsp. of cinnamon.
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