u/Ok_Watercress_7801

I feel like I’m just raw dogging sunflower seeds sigh the shell on. Am I missing something? They’re rarely sold unhulled. Tasty, but as much fiber as a wicker swing set.

Tonight, I ground a few to garnish my ful medames & it’s quite tasty, but I keep coming up with nothing when it comes to using them, esp traditional preparations.

Northern Africa/Middle East/Indian Subcontinent… Y’all got any recommendations on this subject?

Please and thank you. 🤗