Moroccan · Snack
Roasted Watermelon Seeds (Pips) Snack
Salted, roasted watermelon seeds — pipas — are one of Morocco's most characteristic tea-time and cinema nibbles, cracked between the teeth to release the small kernel inside while chatting over glasses of tea. Dried, roasted with salt and eaten by the handful, they are a slow, sociable snack that makes a bag last an evening.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Ingredients
- 200 g dried watermelon seeds
- 1 tbsp salt
- 250 ml water
- 1 tsp olive oil (optional)
- 1/2 tsp ground cumin (optional)
- Pinch of paprika (optional)
- A squeeze of lemon in the brine (optional)
Method
- 1
Brine the seeds
Dissolve the salt in the water and soak the dried seeds for 20–30 minutes so the salt flavours the shells.
- 2
Drain and dry
Drain well and pat dry, then toss with a teaspoon of oil if you like a little gloss.
- 3
Roast
Spread on a tray and roast at 160°C for 18–20 minutes, stirring, until the shells are crisp and lightly toasted.
- 4
Cool and serve
Cool fully, then serve in a bowl for cracking between the teeth alongside glasses of mint tea.
Chef's tips
- The salt-water soak seasons the shells so the flavour is there when you crack them with your teeth.
- Keep the roast gentle; overcooked seeds taste bitter and scorched.
- Serve with an empty bowl alongside for the discarded shells.
Frequently asked questions
How do you eat watermelon seeds?
You crack the shell sideways between your teeth, extract the small kernel and discard the shell. It is a slow, sociable snack meant to be eaten over conversation.
Are watermelon seeds actually nutritious?
Yes — the inner kernels are rich in protein, healthy fats and minerals like magnesium and zinc, which is part of why they have long been a valued snack.