Summary

Ingredients

• 150 g sunflower seeds, peeled
• 300 g onion (s), very finely diced
• 1 garlic clove (s), peeled and very finely diced
• 5 tablespoon olive oil
• 150 g butter
• 1 teaspoon caraway seeds, whole
• 1 teaspoon fennel seeds
• 0.5 teaspoon ½ cumin
• 2 teaspoons oregano, dried
• 1 teaspoon salt

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Instructions

1. Roast the sunflower seeds in a pan without fat until light brown, place on a plate and allow to cool. Roast caraway seeds, cumin and fennel for the last few minutes.
2. Fry the onions and garlic in olive oil until golden. Take the pan off the hob and stir in 4 tablespoon water. Put the butter in small pieces in the pan and in the onions
3. let melt.
4. Finely chop the sunflower seeds, spices and salt with the hand blender and stir into the onion mixture. Let steep for at least 8 hours before consumption.
5. Tastes excellent with bread or potatoes!
6. The paste is easy to freeze when filled in screw-top jars.
7. Advice for everyone who otherwise doesn`t like caraway seeds and fennel:
8. a) The caraway and fennel do not taste good here!
9. b) The combination of the spices brings success here!
10. c) It is essential to use whole seeds and not the low-flavor powder!