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 hot 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. 5. Note: 6. Toasted, unhulled barley and sunflower seeds are sometimes added to telba for additional flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
