Tsampa

Tibetan cuisine. Roasted barley flour, the staple of traditional food on the high plateaus. It is eaten raw, mixed with salted butter tea or another hot drink, and kneaded by hand into balls.

5 min
4 servings
Medium
Budget-friendly

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Ingredients

200 g Roasted barley flour (tsampa)
300 ml Brewed black tea
1 tbsp Clarified butter
1 pinch Salt

Spices & seasoning

Himalayan salt

Optional extras

2 tbsp Powdered milk
1 tbsp Sugar

Nutrition facts

202 kcal per serving

Protein: 6.8 g
Carbohydrates: 33.8 g
of which sugars: 0.8 g
Fat: 3.7 g
Fiber: 1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Steep the black tea for 5 minutes in 300 ml of simmering water.
Pour the barley flour into a bowl.
Add the clarified butter and a pinch of salt to the hot tea, then let it cool slightly.
Pour a little tea over the flour and knead with your fingers to form a dough.
Keep adding tea, little by little, until you get a firm but pliable ball.
Shape into small balls and serve right away.