Ingredients
Base
- 150 gwhole flaxseed, telba
- 1 litrewater
To sweeten and flavour
- sugar or honey, to taste
- a squeeze of lime, optional
- a pinch of salt
Sometimes added
- ground cardamom
- a piece of ginger
Directions
- Brown and golden flaxseed both work. Brown is the usual kind in Ethiopia. The seed should smell clean and faintly nutty. Rinse the seed and pick out any stones. Spread it on a cloth and dry it completely. Heat a heavy dry pan over a medium heat. Add the flaxseed in a single layer.
- Stir it constantly with a wooden spoon. The seeds will begin to pop after a few minutes. Keep stirring until the popping slows down. The seeds should darken slightly and smell strongly nutty.
- Tip them onto a tray and let them cool completely. Grinding them is done just before making the drink. Grind the cooled seed in a spice mill or blender. Grind it to a fine powder rather than a coarse meal.
- Grind only as much as you need at one time. Making the drink takes a few minutes of whisking. Put the ground flaxseed into a large jug.
- Pour in a little of the water and whisk it to a paste. Starting with a paste is what prevents lumps. Whisk continuously as you pour it in. Add the sugar or honey and the pinch of salt. Whisk until everything has fully dissolved.
- Add lime, cardamom or ginger now if you want them. Serving it is done cold or at room temperature. Chill it for an hour before serving if you can. Thin it with water and whisk it again if needed.
- Stir it well before pouring because it settles. Drink it within two days and keep it refrigerated.
Technique
- The Ethiopian Orthodox Tewahedo Church observes an unusually long fasting calendar, and telba is one of several plant-based staples that fill the gap during those periods.
- Shiro and nifro serve similar roles on the fasting table.
Substitutions
- Ready-ground flaxseed can be used but should be very fresh, since it goes rancid quickly.
- Sesame seed is prepared the same way in some households for a different but related drink.
Variations
- A thicker version is eaten with a spoon as a porridge rather than drunk.
- Some households add coffee or spiced tea to the mixture.
- An unsweetened savoury version with salt alone is also made.
History
A source of fat and protein during Orthodox fasting periods, when animal products are forbidden for up to 250 days a year.
Frequently asked questions
What is Telba?
Telba is a drink from Ethiopia: roasted flaxseed ground and whisked with water into a thick nutty drink. A source of fat and protein during Orthodox fasting periods, when animal products are forbidden for up to 250 days a year.
How long does Telba take to make?
Telba takes 15 minutes of preparation and 10 minutes of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Telba?
Yes, within limits. Ready-ground flaxseed can be used but should be very fresh, since it goes rancid quickly. Sesame seed is prepared the same way in some households for a different but related drink.
What is the most important thing to get right in Telba?
Tip them onto a tray and let them cool completely. Grinding them is done just before making the drink. Grind the cooled seed in a spice mill or blender. Grind it to a fine powder rather than a coarse meal.
