Best Sunflower Seed Dipping Sauce Yesuff Fitfit Recipes

Sunflower Seed Dipping Sauce (Yesuff Fitfit) image

Provided by Lynette !

Time 30m

Number Of Ingredients 13

2 c sunflower seeds
3 c water (may need more)
2 tomatoes, finely chopped
1 hot green pepper, finely chopped
2 green onions, finely choped
1 Tbsp extra-virgin olive oil
1/4 tsp garlic powder
1 Tbsp fresh lemon juice
184 tsp ginger root powder or 1 teaspoon ginger juice
1/2 tsp fresh basil, minced
salt, to taste
pepper, to taste
injera, for dipping

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.

Ethiopian Sunflower Seeds Dipping Sauce image

Provided by yewoinfamilycooking

Categories Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups sunflower seeds
3 cups water (or more)
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions (finely chopped) or 2 green onions (finely chopped)
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/4 teaspoon ginger powder or 1 teaspoon ginger juice
1/2 teaspoon fresh basil (minced)
salt and black pepper

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.