Moroccan · Snack
Salted Roasted Sunflower Seeds
Alongside watermelon pips, roasted salted sunflower seeds are the other great Moroccan seed-cracking snack, piled on café tables and sold from street barrows in twists of newspaper. Brined and roasted in the shell, they are cracked one by one for the small kernel — a cheap, addictive companion to tea, football and long conversations.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 250 g in-shell sunflower seeds
- 2 tbsp salt
- 400 ml water
- 1 tsp olive oil (optional)
- 1/2 tsp ground cumin (optional)
- Pinch of paprika (optional)
- 1 bay leaf in the brine (optional)
Method
- 1
Soak in brine
Dissolve the salt in the water and soak the seeds for 30 minutes so the salt penetrates the shells.
- 2
Drain
Drain thoroughly and spread on a clean towel to remove surface water.
- 3
Roast
Spread on a tray and roast at 150°C for 20–25 minutes, stirring every few minutes, until the shells are dry, crisp and lightly toasted.
- 4
Cool and store
Cool completely, then keep in a jar. Serve in a bowl with a second bowl for the shells.
Chef's tips
- A long, low roast dries the shells right through so they crack cleanly.
- Taste one after cooling to check the salt level; adjust the brine time next batch to suit you.
- Stir often near the end — the seeds at the edges toast faster than those in the middle.
Frequently asked questions
In-shell or shelled sunflower seeds?
The traditional snack uses in-shell seeds, cracked one at a time for the kernel — part of the slow, sociable appeal. Shelled kernels can be roasted the same way for eating by the spoonful.
Why brine before roasting?
Because the shell is not eaten, brining is how the salt flavour reaches the part you actually taste when you crack the seed open.