Appetizers & nibbles

Glibettes (roasted sunflower and pumpkin seeds)

Glibettes are roasted, salted sunflower and pumpkin seeds, snacked on in Tunisia at any time of day. They are enjoyed during evening gatherings, celebrations and long conversations with friends, cracked open one by one.

25 min
4 servings
Easy
Budget-friendly
🇹🇳 Tunisia

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Ingredients

200 g Sunflower seeds in shell
100 g Pumpkin seeds in shell
1 tbsp Coarse salt
1 tsp Orange blossom water

Spices & seasoning

Ground red chili
1 pinch Ground cumin

Optional extras

1 tbsp Extra orange blossom water

Nutrition facts

479 kcal per serving

Protein: 16 g
Carbohydrates: 7.6 g
of which sugars: 2 g
Fat: 41.7 g
of which saturated fat: 4.7 g
Fiber: 4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Quickly rinse the seeds in cold water, then drain them and spread them on a clean tea towel to dry for a few minutes.
Heat a wide pan over medium heat, without any fat, then pour in the seeds in an even layer.
Stir often with a spatula for 10 to 12 minutes, until the seeds turn golden and some start to pop slightly.
Off the heat, sprinkle with coarse salt, chili and cumin, then drizzle with orange blossom water and stir briskly to spread the seasoning.
Let them cool completely on a plate before serving, as they become crispy as they cool.

Variations and tips

Sweet version. Replace the salt and chili with 2 tablespoons of icing sugar and a pinch of cinnamon, adding the sugar while the seeds are still hot so it lightly caramelises.