Dagestani Walnut and Sunflower Seed Urbech

What you need

• 200 g (2 cups) walnut halves, shelled
• 200 g (1 1/3 cups) raw sunflower seeds, hulled
• 2 tbsp honey, liquid, or to taste
• 1 pinch salt

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Spread the walnuts and sunflower seeds on separate trays, as they roast at different speeds.

3. 3

   Roast the sunflower seeds for 7-10 min, shaking the tray halfway, until pale gold and fragrant.

4. 4

   Roast the walnuts for 6-8 min, until they smell toasty. Watch them closely as walnuts burn fast and turn bitter.

5. 5

   If the walnuts have loose papery skin, rub them in a towel to remove most of it. Let everything cool for 15 min.

6. 6

   Grind the seeds first in a food processor for 3-4 min, scraping the sides down now and then, until they form a crumbly meal.

7. 7

   Add the walnuts and keep processing for 5-8 min more, until the nuts release their natural fat and the paste turns smooth, glossy and pourable.

8. 8

   Add the honey and salt and blend for 1 min to combine.

9. 9

   Spoon into a clean jar. Serve on toast or stir into tea. The natural fat may separate on top, so stir before using. Keep in the refrigerator.

Imported from 1000.menu. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.