Telba (Ethiopian Roasted Flax Seed Drink)

Place the whole flax seeds in a small, dry skillet over medium-low heat. Toast them, shaking the pan frequently, for 3-5 minutes until they become fragrant and begin to pop rhythmically. Do not let them burn.

Transfer the toasted flax seeds to a mortar and pestle or a high-speed spice grinder. Pulse until they are coarsely ground—you want to release the oils without turning it into a paste.

Transfer the ground flax into a small bowl or cup. Stir in 150ml of warm water and the honey, whisking vigorously until the mixture emulsifies into a smooth, slightly thickened, nutty-scented slurry.

Top with crushed almonds for an added textural crunch. Serve immediately while warm, as the flax will continue to absorb liquid and thicken over time.