Flaxseeds have long been a staple in Ethiopian cuisine, valued for their natural oil, along with other seeds like those from the narrow-leaved Guizotia (noog) plant and safflower (suf). During Passover, it’s customary to prepare chelqa, a pale yellow soft drink that serves as a substitute for barley and wheat-based beverages like tella, the traditional Ethiopian beer, which is not kosher for Passover.
Chelqa is regarded as a healthy and refreshing drink, typically enjoyed cold. This recipe from Ashkelon-based Ethiopian caterer Tamar Albon can be customized with additional seeds like whole sesame seeds, salt, spices like hot paprika and garlic powder, or sweetened with honey.
Check out more Passover recipes.
Additional research by Yishalem Tagia
Ingredients
1 cup flax seeds
¼ cup noog seeds (Guizotia abyssinica, available at Ethiopian spice stores)
¼ cup safflower seeds (available in Ethiopian spice stores)
3 cups cold water
Preparation
- Grind each type of seed into a powder, separately, in a spice grinder.
- Blend the ground seeds together until smooth.
- Transfer the seed mixture to a bowl and add 1 cup of cold water. Using your hands, knead the mixture for about 3 minutes, until the aroma of the seeds is released.
- Gradually add the remaining water, stirring until the mixture is uniform. Let it sit for 15 minutes, allowing the sediment to settle. Stir lightly, then pour into a glass. You can add more water to dilute the drink if you like.