Tsampa is made from Barley and it kind of looks like flour, but unlike flour, it can be eaten raw. To make Tsampa, you need barley, miller (Stone grinders recommended) and fine sand (not recommended if you don’t have spare time).
First of all, clean your barley or wash it clean so that there won’t be dust or rocks in your barley or it wouldn’t taste nice and there is a high chance that your miller would break if it is not cleaned. Soak the barley in lukewarm water for 15 minutes.
After 15 minutes, towel-dry your barley for 15 minutes or more if you like. Then, get a big frying pan (or wok) and don’t put oil in it. Now it is your choice. If you have more time and are not lazy, put sand and your barley. Then keep stirring your barley 5- 7 minutes and also turn the heat to high. Then slowly clean the barley with sifter plenty of times until you are confident that almost all the sand are gone. Let the barley cool for about 15 minutes or more.
If you are not using the sand, put your barley in the frying pan and swiftly stir the barley with a wooden spoon and try not to burn the barley. Continue stirring it for 5-7 minutes and then, let your barley cool down for more than 15 minutes. Put your barley in the miller and set the grinder to the finest level. You have your fresh Tsampa!
The most recommended way to eat Tsampa is to mix it with your Indian tea (chai) or Tibetan butter tea ,some sugar, butter and Tibetan dry cheese (chura). It may look bad but it tastes really good if you have a sweet tooth and it’s also good for your health. Or if you don’t mind getting your hand kind of dirty, you can make Pak with Tsampa by doing the same as the previous way with slightly less tea and kneading it into small bite-sized doughs and squeezing it. Then enjoy.
Tsampa have lots of nutrients and is especially high in fibers. So it is healthy and delicious. So this is how you make your own Tsampa and it is an easy recipe for people who really like the dish.
No comments:
Post a Comment