📝 About This Recipe
Telba is a cherished traditional Ethiopian beverage known for its creamy texture, nutty profile, and incredible health benefits. Often enjoyed during fasting periods or as a restorative tonic, this drink transforms humble flaxseeds into a smooth, refreshing nectar sweetened with honey. It is a testament to the Ethiopian culinary art of coaxing deep, complex flavors from simple, wholesome ingredients.
🥗 Ingredients
The Flaxseed Base
- 1 cup Whole brown flaxseeds (cleaned and sorted to remove small stones)
- 4 cups Water (divided into 1 cup for blending and 3 cups for thinning)
Sweeteners and Aromatics
- 3-4 tablespoons Pure honey (adjust to preferred sweetness; can substitute with agave)
- 1/4 teaspoon Salt (fine sea salt to balance the flavors)
- 1/4 teaspoon Ground cinnamon (optional for a warm aromatic profile)
- 1 pinch Ground cloves (adds a subtle depth of flavor)
Optional Garnishes
- 4 sprigs Fresh mint leaves (for a refreshing finish)
- 1 handful Ice cubes (if serving chilled)
👨🍳 Instructions
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1
Begin by sorting through the flaxseeds to ensure there are no small pebbles or debris. Place them in a fine-mesh sieve and rinse quickly under cold water, then pat them dry thoroughly with a clean kitchen towel.
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2
Heat a heavy-bottomed skillet or an Ethiopian 'mitad' over medium heat. Do not add any oil; this is a dry-roasting process.
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3
Add the flaxseeds to the hot skillet. Toast them for about 5-8 minutes, stirring constantly with a wooden spoon. Listen for the 'popping' sound and watch for them to turn a shade darker and release a fragrant, nutty aroma.
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4
Once toasted, immediately remove the seeds from the pan and spread them on a plate to cool completely. This prevents over-roasting from the residual heat of the pan.
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5
Transfer the cooled, toasted flaxseeds into a high-speed blender or a spice grinder.
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6
Pulse the seeds until they form a very fine, uniform powder. If using a blender, you may need to stop and scrape down the sides to ensure every seed is pulverized.
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7
Add 1 cup of room-temperature water to the blender with the flaxseed powder. Blend on high speed for 1-2 minutes until a thick, paste-like consistency forms.
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8
Gradually pour in the remaining 3 cups of water while the blender is on a low setting. This gradual incorporation ensures a smooth, emulsified texture without lumps.
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9
Add the honey, salt, cinnamon, and cloves to the mixture. Blend for another 30 seconds to fully incorporate the flavors.
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10
For a traditional, silky-smooth finish, pour the mixture through a very fine sieve or a double layer of cheesecloth into a large pitcher. Use a spoon to press the solids to extract all the liquid.
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11
Taste the Telba. If it is too thick for your preference, whisk in a little more water. If you prefer it sweeter, stir in an extra tablespoon of honey.
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12
Chill the drink in the refrigerator for at least 30 minutes, as Telba is most refreshing when served cold.
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13
Before serving, give the pitcher a vigorous stir or shake, as the flaxseed particles naturally settle at the bottom over time.
💡 Chef's Tips
Roast the flaxseeds carefully; if they burn, the drink will have a bitter aftertaste. Use a high-quality honey like Highland Flora or Eucalyptus honey for an authentic Ethiopian flavor profile. If you prefer a thicker, more filling drink (often used as a meal replacement during fasting), skip the straining step. Always serve Telba fresh; if left for more than 24 hours, the mucilage in the flaxseeds can make the texture overly gelatinous. For a vegan version, substitute the honey with organic maple syrup or date syrup.
🍽️ Serving Suggestions
Serve in tall glass tumblers with a few ice cubes for a refreshing afternoon pick-me-up. Pair with a piece of 'Dabo' (traditional Ethiopian honey bread) for a comforting snack. Enjoy alongside a spicy Ethiopian meal to help cool the palate between bites. Garnish with a fresh sprig of mint to add a bright, herbaceous note to the nutty base. Serve as a nutritious breakfast drink to start your day with a boost of Omega-3 fatty acids.