Tsampa- porridge
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 2 mins |
| Total Time | 4 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon, heaped tsampa (roasted barley flour)
- 1 piece (s) butter, size as desired
- 1 tablespoon, leveled cane sugar or as you like or a pinch salt
- some milk, warm or black tea
Print Recipe
Pin Recipe Instructions
- Mix the butter and sugar or salt with the warm milk or black tea. Then add the tsampa and use a spoon to process everything into a firmer pulp. Skilled tsampa eaters shape it with their fingers, like a kind of bread dough.
- Tsampa is flour made from roasted barley, comes from Tibet and is traditionally prepared with butter tea.
- The tsampa is very easy to make yourself. To do this, roast the barley in the pan at medium temperature while stirring several times. Grind the grains that are still warm in a suitable mixer or whatever else is suitable. Let the tsampa cool down. It also has a long shelf life when stored in lockable containers.
- The salty variant is eaten by the Tibetans with almost every meal as a bread substitute and almost always with a bowl of butter tea. I like to eat it dipped in a hot sauce or soy sauce with all kinds of dishes.
- The sweet version is very popular with children and is also ideal as breakfast or dessert. Soy vanilla yoghurt, applesauce or compote taste very delicious.
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