Ye’shiro Wot Be’souf

Name: Ye’shiro Wot Be’souf (A Rich Shiro Sauce with Milk from Toasted Sunflower Seeds)
Yield: Makes 3½ cups
Cuisine: Ethiopian
Ingredients: ½ teaspoon salt, plus more if desired; 6 cloves garlic, pressed or grated (1 tablespoon); 1 to 2 jalapeño chiles, veined, seeded, and halved lengthwise (optional); 1 cup water, plus more if needed; ½ red onion, diced (1 cup); ½ cup miten shiro powder; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2½ cups water; 1¾ cups shelled raw sunflower seeds; 1 to 2 jalapeño chiles, veined, seeded, and halved lengthwise (optional)

A Rich Shiro Sauce with Milk from Toasted Sunflower Seeds

Preparation info

Makes
3½ cups

Difficulty
Medium

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This recipe makes a rich and decadent shiro. It’s delicious served with a simple green salad.

Ingredients

Sunflower Seed Milk

1¾ cups shelled raw sunflower seeds
2½ cups water

Africa
Ethiopia
Main course
Gluten-free
Vegan

Method

To make the sunflower seed milk, put the sunflower seeds in a large skillet and toast over medium-high heat, stirring frequently, until light golden brown and fragrant, 10 to 12 minutes. Immediately remove from the heat and transfer to a food processor. Process until the seeds are pulverized and begin to release their oil, about 2 minutes, stopping occasionally to scrape down the sides and bott