📝 About This Recipe
Suf is a traditional Ethiopian sunflower seed beverage that is as nutritious as it is soul-warming. Often served during fasting seasons (Tsom), this milk-like drink boasts a rich, earthy flavor profile with a velvety texture that rivals the finest nut milks. It is a testament to the ingenuity of Ethiopian cuisine, turning simple seeds into a refreshing, protein-packed refreshment that is subtly sweetened and fragrant.
🥗 Ingredients
The Seeds
- 2 cups Raw Sunflower Seeds (hulled/shelled, unsalted)
The Liquid Base
- 6 cups Water (divided into 2 cups for blending and 4 cups for thinning)
- 1 cup Ice Cubes (optional, for immediate chilling)
Sweeteners and Aromatics
- 3-4 tablespoons Honey or Agave Nectar (adjust to taste preference)
- 1/4 teaspoon Salt (to balance the nuttiness)
- 3 pieces Cardamom Pods (lightly crushed)
- 1 piece Cinnamon Stick (optional, for infusion)
- 1/2 teaspoon Pure Vanilla Extract (for a modern aromatic touch)
👨🍳 Instructions
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1
Begin by sorting through the raw sunflower seeds to remove any debris or stray hulls. Rinse them thoroughly under cold running water using a fine-mesh sieve.
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2
Place a wide skillet over medium heat. Add the sunflower seeds and toast them for 5-7 minutes, stirring constantly. You are looking for a light golden hue and a fragrant, nutty aroma; do not let them turn dark brown or they will taste bitter.
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3
Remove the seeds from the heat immediately and transfer them to a plate to cool for about 5 minutes. This prevents over-toasting from the residual heat of the pan.
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4
Transfer the toasted seeds to a high-speed blender. Add 2 cups of the water and the crushed cardamom pods.
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5
Blend on high speed for 2-3 minutes until the mixture is completely smooth and looks like a thick, creamy paste.
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6
Add the remaining 4 cups of water, honey (or agave), salt, and vanilla extract to the blender.
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7
Pulse the blender a few times to incorporate the ingredients thoroughly.
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8
Prepare a large pitcher or bowl. Drape a clean cheesecloth or a nut milk bag over the opening.
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9
Slowly pour the sunflower mixture through the cloth. Gather the edges of the cloth and squeeze firmly to extract every bit of the creamy liquid, leaving the dry pulp behind.
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10
Discard the pulp (or save it for baking) and stir the liquid in the pitcher to ensure the sweetener hasn't settled.
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11
Taste the Suf. If you prefer it thinner, add a bit more water. If you want it sweeter, whisk in an extra tablespoon of honey.
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12
Chill the drink in the refrigerator for at least 30 minutes, or serve immediately over ice for a refreshing experience.
💡 Chef's Tips
Toasting the seeds is the most critical step; it transforms the flavor from 'raw and green' to 'rich and buttery.' If you don't have a high-speed blender, soak the seeds in warm water for 30 minutes before blending to ensure a smoother texture. Always strain the mixture twice if you want a commercially smooth consistency without any sediment. For a traditional twist, add a pinch of ground cloves along with the cardamom during the blending process. Store any leftovers in a sealed glass jar in the fridge for up to 3 days, shaking well before each use as natural separation occurs.
🍽️ Serving Suggestions
Serve chilled in tall glasses alongside a slice of Dabo (Ethiopian honey bread). Pair it with spicy Misir Wot (lentil stew) to provide a cooling, creamy contrast to the heat. Enjoy it as a light breakfast drink with a handful of roasted Kollo (barley and peanuts). Garnish each glass with a light dusting of cinnamon or a few whole toasted sunflower seeds for a beautiful presentation. Serve as a non-dairy alternative to milk during traditional Ethiopian Orthodox fasting periods.