This recipe, made by roasting hulled pumpkin seeds blended with olive oil and salt in the oven, is a healthy and economical snack that brings the street-food flavor of çekirdek home.
Mix the pumpkin seeds with olive oil and salt so that every seed is coated with oil.
Spread the seeds in a thin layer on a baking sheet lined with parchment paper.
Roast the seeds in a preheated oven, stirring once in the middle, until lightly golden. Careful: since they're thin they brown quickly, so don't take your eyes off them in the last minutes.
Important: If you don't spread the seeds in a thin layer, they won't roast evenly, and thick clumps will stay soft inside. Allergen: Not naturally a tree nut, but those with a seed allergy should be careful.
If you dampen the seeds with a wet cloth for a few seconds right before roasting and then salt them, the salt sticks better.
Admin DadaGastro · verified in test kitchenBende biraz kurudu, muhtemelen fazla pişirdim.
Pişirme süresi fırınıma göre 10 dakika uzun sürdü. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
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