Jumping right into the soup;
Collecting watermelon seed from
watermelon we eat is the first process.
Dark coloured watermelon seeds
should be preferred.
These collected seeds shall be
washed well, removing any pulpy matter and then dried for about 15 hours.
These dried seeds should be fried
with some oil (olive oil) over mild heat.
Keep stirring the seeds till they
look completely roasted.
Add some salted water to this pan,
and keep heating the seeds till the water is evaporated and seeds are
completely dried.
Avoid overheating the seeds as you
do not want the nutrients especially vitamins to be demaged and enjoy
completely the health benefits of watermelon seeds.
These salted, tasty watermelon
seeds can be stored and enjoyed as munching snack. Roasted and salted
watermelon seeds remains as one of the traditional Egyptian snacks.
These seeds
can also be ground into cereal and used to make bread or used in stews and
soups.
LINK
TO THIS POST | COPY BELOW
https://nwg-works.blogspot.com/2012/10/how-to-make-roasted-watermelon-seeds.html
