Lib
Lib: roasted salted pumpkin and watermelon seeds, cracked by the handful across Egypt
Paper bags of lib are what Egyptians crack through during football matches, Ramadan nights in front of the television and long evenings on the balcony, bought by weight from the roasters (mahmasa) on almost every Cairo street. White pumpkin seeds (lib abyad) and black watermelon seeds (lib asmar) are soaked in salty water, then roasted until the shells crack between the teeth and the kernel inside is toasty. Shelling them one by one is half the pleasure. The usual mistake is roasting too hot: the shells scorch before the seeds have dried, so keep the oven moderate. Chef's tip: let them cool completely on the tray; they only turn properly crisp as they cool.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cup warm water
- 1 ½ tsp salt
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Method
0/5 doneStep 1: Heat the oven to 350°F (300°F fan).
Step 2: Stir 1 ½ tsp salt into 1 cup warm water until dissolved, add 7 oz raw pumpkin or watermelon seeds in their shells and leave to soak for 10 minutes.
10 minStep 3: Drain well and spread the seeds in a single layer on a baking tray.
Step 4: Roast, stirring every 5 minutes, until the shells are dry, lightly golden and crack easily when bitten, and the kernel inside is pale gold.
18 minStep 5: Cool completely on the tray, then store in an airtight jar for up to 2 weeks.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 10 g
- Carbs
- 10 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lib take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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