Tsampa
Description
Perfect with meals and drinks. Barley flour is rich in various vitamins and protein, and milk and clarified butter enhance these qualities and make the dish hearty. In Tibet, laypeople and Buddhist monks in monasteries eat tsampa almost every day. The dish is usually eaten by hand, tearing off small pieces. If you prepare it according to the original recipe, you will need pu-erh tea and ghee. Serve with herbs and sauce.
Instructions
- 1
Step 1
I use store-bought barley flour. But ideally, make it yourself. Roast the barley in a dry skillet until a nutty aroma develops. Then grind the grains into flour in a coffee grinder.
- 2
Step 2
In a bowl, mash the banana into a purée, add the flour, and pour in slightly warmed milk. Add nuts, honey, and dried fruit to taste. Mix everything well before eating. This is a Europeanized version of tsampa.
- 3
Step 3
In the classic recipe, brew 2 tablespoons of pu-erh tea with half a liter of boiling water, add a glass of hot milk and a spoonful of clarified butter (ghee). Then add 50 g of barley flour to the liquid and mix everything thoroughly. Tsampa can be served in lumps like this.