International Recipes and Cooking Around the World

Telba

Flax seed
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(Ethiopian flaxseed beverage)

Image Creative Commons by digiyesica

5
Average: 4.2 (19 votes)

Telba is a healthy and refreshingly creamy beverage. Be careful how much you drink, though. Telba is a mild laxative.

4 to 6 servings

Ingredients

  • Flaxseed -- 1 cup
  • Water -- 6 cups
  • Honey -- 1 to 2 tablespoons

Method

  1. Heat a cast-iron skillet over low heat. Add the flaxseed and dry roast it in the skillet, stirring, for about 5-10 minutes. Remove from heat and set aside to cool.
  2. Place the toasted flaxseed in a spice grinder and grind to a powder. Sift through a medium-mesh sieve into a bowl.
  3. Add the water to the flaxseed, stir and let set for about 10-20 minutes to allow solids to settle out.
  4. Strain into a pitcher, add honey and chill before serving.

Variations

  • Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a sidedish.
  • Toasted, unhulled barley and sunflower seeds are sometimes added to telba for additional flavor.

Comments

We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my experience....it was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.