An amazing Journey

through Traditional
Bhutanese Cuisine!

From the Mountains

to the Table
A Collection of 25 Authentic and
Bhutanese Recipes! Delicious Recipes!
Illustrated by
5,95 $ Paramte Poompuang
 Taste of Bhutan
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Dechen Wangmo

Illustrated by: Paramte Poompuang
 Introduction
Bhutan is a small country nestled in the heart of the
Himalayas, and its cuisine is as vibrant and diverse as its
people and culture. From spicy meat dishes to savory
vegetable curries, Bhutanese cuisine is known for its bold
flavors, unique ingredients, and traditional cooking
techniques.
This cookbook is your ultimate guide to cooking authentic
Bhutanese dishes in the comfort of your own kitchen.
Whether you’re a seasoned chef or a novice cook, you’ll find
something to love in these pages. From hearty stews and soups
to delicate dumplings and noodles, there’s a dish for every
palate and occasion.
In this cookbook, you’ll find recipes for some of Bhutan’s most
beloved dishes, including Ema Datshi (a spicy cheese and chili
pepper stew), Phaksha Paa (stir-fried pork with chili peppers),
and Jasha Maru (a hearty chicken and tomato stew). You’ll
also find recipes for traditional Bhutanese breads, rice dishes,
and desserts.
Each recipe is accompanied by detailed instructions and
helpful tips for preparation and cooking. You’ll also find in
formation on Bhutanese ingredients and cooking techniques,
as well as beautiful images of the finished dishes.
Whether you’re looking to expand your culinary horizons or
simply want to try something new and delicious, this
Bhutanese cookbook is the perfect place to start. Grab your
apron and get ready to embark on a culinary journey to the
land of the Thunder Dragon!
All recipes are for 4 persons
Table of contents
1.Ema Datshi 8
2.Phaksha Paa 10
3.Jasha Maroo 12
4.Kewa Datshi 14
5.Shakam Paa 16
6.Goep 18
7.Shamu Datsh 20
8.Phaksha Tshoem 22
9.Juma 24
10.Sephu Kho 26
11.Jaju Soup 28
12.Khar 30
13.Zow Shungo 32
14.Hoentay 34
15.Nyamru 36
16.Shamu Katsa 38
17.Kharang 40
18.Gyuma 42
19.Bja Sha Maroo 44
20.Puta Oma 46
21.Tshoem 48
22.Shabalay 50
23.Singye Bokum 52
24.Paa 54
25.Momos 56
 Ema Datshi
Ema Datshi is the national dish of Bhutan and is a spicy and flavorful dish made
with cheese and chili peppers. “Ema” means chili in Dzongkha, the national lan-
guage of Bhutan, and “datshi” refers to the cheese used in the dish. The dish is
known for its distinctive taste and is a staple in Bhutanese cuisine.
To prepare Ema Datshi, Bhutanese yak or cow’s milk cheese, typically made in the
form of small cubes or chunks, is used. The cheese is then cooked with green or
red chili peppers, sliced onions, tomatoes, and sometimes other vegetables such
as potatoes, mushrooms, or spinach. The dish is often cooked in butter or oil and
seasoned with Bhutanese spices such as Sichuan pepper and garlic, which gives it
a unique and spicy flavor.

8
Ingredients:
• 250g Bhutanese yak or cow’s milk cheese, cut into small cubes
• 4-6 fresh green or red chili peppers, slit lengthwise
• 1 large onion, thinly sliced
• 2 tomatoes, diced
• 2 cloves of garlic, minced
• 2 tablespoons butter or cooking oil
• 1/2 teaspoon ground Sichuan pepper (optional)
• Salt to taste

Instructions:
1. Heat a pan or wok over medium heat and add butter or oil.
2. Add the minced garlic and sliced onion to the pan and sauté until the onion
turns translucent.
3. Add the slit chili peppers to the pan and continue to sauté for a few more
minutes until the peppers are slightly softened.
4. Add the diced tomatoes to the pan and cook until they are slightly softened
and release their juices.
5. Add the cubed cheese to the pan and gently stir to coat the cheese with the
spices and vegetables.
6. Reduce the heat to low and cover the pan, allowing the cheese to melt and
the flavors to meld together for about 5-7 minutes.
7. Once the cheese has melted and the dish has a creamy consistency, season
with salt and ground Sichuan pepper (if using), to taste.
8. Serve hot with Bhutanese red or white rice, or with your favorite bread or
side dish.

9
 Phaksha Paa
Phaksha Paa is a popular Bhutanese dish made with pork cooked in a spicy red
chili paste with radish. It is a flavorful and hearty dish that is loved by Bhutanese
people and visitors alike. “Phaksha” means pork in Dzongkha, the national lan-
guage of Bhutan, and “paa” refers to the dish that is cooked with spicy red chili
paste and vegetables.
To prepare Phaksha Paa, pork meat, usually boneless and cut into bite-sized piec-
es, is cooked with a spicy red chili paste that is made from dried red chili peppers,
garlic, ginger, and other spices. The pork is first marinated in the chili paste for
some time to absorb the flavors. Then, it is stir-fried with sliced radish, onions,
and sometimes other vegetables such as spinach or cabbage. The dish is typically
cooked in oil or butter, and Bhutanese spices such as Sichuan pepper and turmer-
ic may be used to add depth of flavor.
10
Ingredients:
• 500g pork meat, boneless and cut into bite-sized pieces
• 4-6 dried red chili peppers, soaked in hot water for 15 minutes and drained
• 4 cloves of garlic, minced
• 1 inch piece of ginger, minced
• 1 medium-sized radish, peeled and thinly sliced
• 1 medium-sized onion, thinly sliced
• 2 tablespoons vegetable oil or butter
• 1/2 teaspoon ground Sichuan pepper (optional)
• 1/2 teaspoon ground turmeric
• Salt to taste

Instructions:
1. In a blender or food processor, combine the soaked and drained red chili
peppers, minced garlic, and minced ginger to make a spicy red chili paste.
2. In a large bowl, marinate the pork pieces with the spicy red chili paste,
ground turmeric, and a pinch of salt. Let it sit for at least 30 minutes to
allow the flavors to penetrate the meat.
3. Heat a pan or wok over medium heat and add vegetable oil or butter.
4. Add the thinly sliced onions to the pan and sauté until they turn translu
cent.
5. Add the marinated pork pieces to the pan and stir-fry until they are
browned on all sides.
6. Add the sliced radish to the pan and continue to stir-fry for a few more
minutes until the radish is slightly softened.
7. Reduce the heat to low and cover the pan, allowing the pork to cook
through and the flavors to meld together for about 10-15 minutes.
8. Once the pork is cooked through and the radish is tender, season with salt
and ground Sichuan pepper (if using), to taste.
9. Serve hot with Bhutanese red or white rice, or with your favorite side dish.
11
 Jasha Maroo
Jasha Maroo is a popular Bhutanese chicken stew known for its spicy and flavorful
taste. “Jasha” means chicken in Dzongkha, the national language of Bhutan, and
“maroo” refers to the stew that is made with ginger, garlic, and red chili.
To prepare Jasha Maroo, chicken pieces, usually bone-in and skin-on for added
flavor, are cooked with a blend of spices that include ginger, garlic, red chili, and
other aromatic ingredients. The dish is typically slow-cooked in a pot or pressure
cooker, allowing the flavors to meld together and the chicken to become tender
and infused with the spices.

12
Ingredients:
• 500g chicken pieces, bone-in and skin-on for added flavor
• 4 cloves of garlic, minced
• 1 inch piece of ginger, minced
• 4-6 dried red chili peppers, soaked in hot water for 15 minutes and drained
• 1 medium-sized onion, thinly sliced
• 2 tablespoons vegetable oil or butter
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:
1. Heat a large pot or pressure cooker over medium heat and add vegetable oil
or butter.
2. Add the minced garlic and minced ginger to the pot and sauté for a minute
until fragrant.
3. Add the thinly sliced onions to the pot and sauté until they turn translucent.
4. Add the soaked and drained red chili peppers to the pot and stir-fry for
another minute.
5. Add the chicken pieces to the pot and stir-fry until they are browned on all
sides.
6. Add the ground cumin, ground coriander, ground turmeric, and a pinch of
salt to the pot and stir to coat the chicken evenly with the spices.
7. Add enough water to cover the chicken, bring to a boil, and then reduce the
heat to low.
8. Cover the pot and simmer for about 30-40 minutes, or until the chicken is
cooked through and tender. If using a pressure cooker, cook for about 10-15
minutes according to manufacturer’s instructions.
9. Once the chicken is cooked, season with additional salt to taste.
10. Serve hot, garnished with fresh coriander leaves (if using), and accompany
with Bhutanese red or white rice, or with your favorite side dish.

13
 Kewa Datshi
Kewa Datshi is a popular Bhutanese dish that features potatoes and cheese cooked
in a Bhutanese-style curry. “Kewa” refers to potatoes, and “datshi” refers to cheese
in Dzongkha, the national language of Bhutan.
To prepare Kewa Datshi, potatoes are typically boiled or fried until they are ten-
der and then combined with a cheese sauce made from Bhutanese cheese, which
is similar to Indian paneer or cottage cheese. The dish is then flavored with a
blend of spices and typically served with Bhutanese red or white rice.

14
Ingredients:
• 4 medium-sized potatoes, peeled and cut into bite-sized pieces
• 200g Bhutanese cheese (or substitute with paneer or other cheese), cut into
small cubes
• 1 medium-sized onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 1-2 dried red chili peppers, or 1/2 teaspoon red chili flakes (adjust to desired
spiciness)
• 2 tablespoons vegetable oil or butter
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:
1. Heat a large pan or pot over medium heat and add vegetable oil or butter.
2. Add the chopped onions, minced garlic, minced ginger, and dried red chili
peppers (or red chili flakes) to the pan and sauté until the onions are
translucent.
3. Add the bite-sized potato pieces to the pan and stir-fry for a few minutes
until they start to soften.
4. Add the ground turmeric and ground cumin to the pan and stir to coat the
potatoes evenly with the spices.
5. Add enough water to cover the potatoes, bring to a boil, and then reduce
the heat to low. Cover the pan and let the potatoes simmer until they are
cooked through and tender.
6. Once the potatoes are cooked, add the cubed Bhutanese cheese
(or substitute) to the pan and gently stir to combine. Let the cheese melt and
create a creamy sauce with the potatoes.
7. Season the dish with salt to taste, and simmer for a few more minutes until
the flavors meld together.
8. Remove from heat and serve hot, garnished with fresh coriander leaves
(if using), and accompany with Bhutanese red or white rice, or with your
favorite side dish.
15
 Shakam Paa
Shakam Paa is a traditional Bhutanese dish that features dried beef stewed with
spicy chili and radish. It is a flavorful and hearty dish that is popular in Bhutan,
especially during the colder months when drying beef is a common preservation
method.
To prepare Shakam Paa, thin strips of beef are first marinated with spices and
then dried in the sun or air until they become tough and chewy. The dried beef is
then rehydrated and stewed with a blend of spices and chili, creating a rich and
flavorful stew. Radish is often added to the dish, which provides a fresh and slight-
ly pungent contrast to the spiciness of the chili and the richness of the beef.
16
Ingredients:
• 400g dried beef (can be found in specialty stores or online)
• 1 medium-sized radish, peeled and cut into thin slices
• 2 medium-sized onions, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 1-2 dried red chili peppers, or 1/2 teaspoon red chili flakes (adjust to desired
spiciness)
• 2 tablespoons vegetable oil or butter
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt to taste

Instructions:
1. Place the dried beef in a bowl of warm water and let it soak for about 30
minutes to rehydrate. Once rehydrated, drain the beef and set it aside.
2. Heat a large pan or pot over medium heat and add vegetable oil or butter.
3. Add the chopped onions, minced garlic, minced ginger, and dried red chili
peppers (or red chili flakes) to the pan and sauté until the onions are trans
lucent.
4. Add the rehydrated dried beef to the pan and stir-fry for a few minutes until
it starts to brown.
5. Add the ground turmeric and ground cumin to the pan and stir to coat the
beef evenly with the spices.
6. Add enough water to cover the beef, bring to a boil, and then reduce the
heat to low. Cover the pan and let the beef simmer for about 1-2 hours, or
until it becomes tender. You may need to add more water during cooking if
the stew becomes too dry.
7. Once the beef is tender, add the sliced radish to the pan and simmer for
another 10-15 minutes, or until the radish is cooked through but still re
tains some crunch.
8. Season the stew with salt to taste and simmer for a few more minutes to
allow the flavors to meld together.
9. Remove from heat and serve hot, accompanied with Bhutanese red or white
rice, or with your favorite side dish.
17
 Goep
Goep-Tripe curry is a flavorful and aromatic dish that originated in the Indian
subcontinent. The tripe is typically cooked slowly with a variety of spices, vegeta-
bles, and coconut milk, resulting in a rich and hearty curry.
The dish begins by thoroughly cleaning and washing the tripe to remove any im-
purities. It is then cut into small pieces and marinated in a blend of spices, which
usually includes ingredients such as turmeric, red chili powder, coriander, cum-
in, and ginger. The marinated tripe is allowed to rest for some time to absorb the
flavors of the spices.

18
Ingredients:
• 500g of tripe, cleaned and cut into small pieces
• 1 large onion, finely chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 2 medium-sized potatoes, peeled and diced
• 1 carrot, peeled and diced
• 1/2 cup of green peas
• 2-3 tablespoons of oil or butter
• 2 teaspoons of Bhutanese red chili powder (or adjust to taste)
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of cardamom powder
• 1/2 teaspoon of cinnamon powder
• 2-3 cloves
• Salt to taste
• Fresh cilantro or parsley for garnish

Instructions:
1. In a large bowl, marinate the tripe with Bhutanese red chili powder, minced
garlic, minced ginger, cumin powder, coriander powder, and a pinch of salt.
Let it sit for at least 30 minutes to allow the flavors to meld.
2. In a large pot or pan, heat the oil or butter over medium heat. Add th
e chopped onion and sauté until it turns golden brown.
3. Add the marinated tripe to the pot and cook for 5-7 minutes, stirring occa
sionally, until the tripe starts to brown.
4. Add the diced potatoes, carrots, green peas, cardamom powder, cinnamon
powder, and cloves to the pot. Stir well to coat the vegetables and tripe with
the spices.
5. Add enough water or broth to cover the ingredients, and bring the mixture
to a boil. Reduce the heat to low, cover the pot, and let it simmer for about
30-40 minutes, or until the tripe and vegetables are tender.
6. Taste the curry and adjust the seasoning with salt and additional Bhutanese
red chili powder if desired.
7. Once the Goep is cooked, garnish with fresh cilantro or parsley.
8. Serve hot with rice, Bhutanese red rice, or traditional Bhutanese bread “ema
datshi” for a complete meal.
19
 Shamu Datshi
Shamu Datshi is a popular vegetarian dish that originates from Bhutan, a small
country nestled in the eastern Himalayas. It is a flavorful and aromatic curry
made with mushrooms and cheese, which are key ingredients in Bhutanese cui-
sine.
The dish typically begins with fresh mushrooms, which are cleaned and sliced.
Bhutanese red or green chilies, garlic, and onions are then sautéed in oil or butter
until fragrant. The sliced mushrooms are added to the pan and cooked until they
start to release their moisture and soften.

20
Ingredients:
• 500g fresh mushrooms, cleaned and sliced
• 2 medium onions, finely chopped
• 4-5 cloves of garlic, minced
• 2-3 Bhutanese red or green chilies, finely chopped (adjust to taste)
• 250g Bhutanese cheese (datshi), cut into small cubes or crumbled
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt and black pepper to taste
• 2 tablespoons vegetable oil or butter
• Fresh cilantro or parsley for garnish
• Steamed rice for serving

Instructions:
1. Heat the oil or butter in a pan over medium heat. Add the chopped onions and
sauté until they turn translucent.
2. Add the minced garlic and chopped chilies to the pan and sauté for another 2-3
minutes until fragrant.
3. Add the sliced mushrooms to the pan and cook for 5-6 minutes until they start to
release their moisture and soften.
4. Add the cubed or crumbled Bhutanese cheese (datshi) to the pan and stir well.
Allow the cheese to melt and blend with the other ingredients.
5. Add the turmeric, cumin, and coriander powder to the pan and stir to coat the
mushrooms and cheese evenly. Season with salt and black pepper to taste.
6. Reduce the heat to low and let the curry simmer for another 5-7 minutes,
stirring occasionally, until the flavors meld together and the sauce thickens.
7. Once the Shamu Datshi is cooked, garnish with fresh cilantro or parsley.
8. Serve hot with steamed rice on the side.

21
 Phaksha Tshoem
Phaksha Tshoem is a popular Bhutanese dish that consists of tender pork cooked
with spicy sauce and vegetables. It is a flavorful and aromatic dish that is loved by
many in Bhutan, a small country located in the eastern Himalayas.
The dish starts with small cubes of pork that are typically marinated in a blend of
Bhutanese spices, such as red chili powder, garlic, ginger, and other local herbs.
The marinated pork is then pan-fried or stir-fried until it is lightly browned and
cooked through.

22
Ingredients:
• 500g pork, cut into small cubes
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green beans, cut into 1-inch pieces
• 1/2 small cabbage, thinly sliced
• 2 tbsp vegetable oil or butter
• 2 tbsp tomato paste
• 1 tbsp red chili powder
• Salt, to taste

Instructions:
1. Marinate the pork with red chili powder, minced garlic, ginger, and salt for
about 30 minutes.
2. Heat the vegetable oil or butter in a pan over medium heat. Add the sliced
onions and sauté until they are soft and translucent.
3. Add the marinated pork to the pan and cook until it is lightly browned on
all sides.
4. Add the tomato paste and stir-fry for a few minutes until it is well combined
with the pork.
5. Add the green beans and cabbage to the pan and stir-fry for another 3-4
minutes, until the vegetables are tender but still retain their crunch.
6. Adjust the seasoning with salt and additional red chili powder, if desired.
7. Serve hot with steamed rice and enjoy your delicious homemade Phaksha
Tshoem! Note: The spice level of Phaksha Tshoem can be adjusted according
to your preference. If you prefer a milder version, you can reduce the
amount of red chili powder or use a mild variety of chili powder. Addition
ally, you can add other vegetables of your choice, such as carrots or bell
peppers, to suit your taste. Enjoy experimenting with this flavorful Bhuta
nese dish in your own kitchen! Bon appétit!

23
 Juma
Juma is a popular snack in Bhutan, which are spicy buckwheat dumplings that are
typically served as a street food or a quick bite in between meals. They are small,
round dumplings made with buckwheat flour, water, and spices, and are often
filled with a flavorful minced meat mixture.
The dough for Juma is made by mixing buckwheat flour with water and kneading
it until a smooth and pliable dough is formed. The dough is then rolled out into
small circles, and a spoonful of minced meat mixture is placed in the center of
each circle. The minced meat mixture is typically seasoned with Bhutanese spices,
such as cumin, coriander, and chili powder, which gives the dumplings their char-
acteristic spicy flavor.
24
Ingredients:
• 2 cups buckwheat flour
• 1/2 tsp salt
• 1 cup water

For the minced meat filling:

• 1/2 lb minced meat (such as pork, beef, or chicken)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder (adjust to taste)
• Salt and pepper to taste

For the dipping sauce:

• 1/4 cup vinegar (such as rice vinegar or white vinegar)
• 2 cloves garlic, minced
• 1 small red chili, finely chopped
• Salt to taste

Instructions:
1. In a mixing bowl, combine the buckwheat flour and salt for the dumpling
dough. Slowly add water and knead until a smooth and pliable dough is
formed. Let the dough rest for 10 minutes.
2. In a separate bowl, mix together the minced meat, chopped onion, minced
garlic, ground cumin, ground coriander, chili powder, salt, and pepper to
make the filling.
3. After the dough has rested, divide it into small balls, about the size of a golf
ball. Roll out each ball into a small circle, about 3-4 inches in diameter.
4. Place a spoonful of the minced meat filling in the center of each dough
circle. Fold over the edges of the dough to seal the dumplings, creating a
crescent shape. Repeat with the remaining dough balls and filling.
5. Place the dumplings in a steamer basket and steam for about 10-12 minutes,
or until the dumplings are cooked through and the filling is cooked.
6. While the dumplings are steaming, prepare the dipping sauce by mixing
together vinegar, minced garlic, chopped red chili, and salt in a small bowl.
7. Once the dumplings are cooked, carefully remove them from the steamer
basket and serve hot with the dipping sauce on the side.
25
 Sephu Kho
Sephu Kho is a traditional Bhutanese dish that features spicy pork sausage cooked
with vegetables and red chili. It is known for its bold flavors and hearty, comfort-
ing nature, making it a popular dish among locals and visitors alike in Bhutan.
The dish typically starts with pork sausage, which is often made with ground pork
seasoned with a blend of spices, including cumin, coriander, and chili powder.
The sausage is then cooked in a pan with a little oil until it is browned and cooked
through.

26
Ingredients:
• 4 spicy pork sausages (you can find Bhutanese-style sausages at specialty
stores or substitute with your preferred spicy sausage)
• 1 medium onion, thinly sliced
• 1 medium bell pepper, thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 red chili, finely chopped (adjust to taste)
• 1 tablespoon oil (such as vegetable oil or sunflower oil)
• Salt and pepper to taste

Instructions:
1. Heat the oil in a pan or skillet over medium heat. Add the sliced onion, bell pep
per, and carrots, and sauté for about 5 minutes, until the vegetables are slightly
softened.
2. Add the minced garlic and chopped red chili to the pan, and sauté for another
1-2 minutes, until fragrant.
3. Add the spicy pork sausages to the pan, and cook for about 8-10 minutes, turning
occasionally, until the sausages are browned and cooked through.
4. Season with salt and pepper to taste, and adjust the amount of red chili if desired
for more or less spiciness.
5. Once the sausages are cooked, remove them from the pan and let them rest for a
few minutes before slicing them into bite-sized pieces.
6. Return the sliced sausages to the pan with the vegetables and toss everything to
gether to coat in the flavors.
7. Serve hot with rice or your preferred grain as a main course or side dish.

27
 Jaju Soup
Jaju soup is a delicious and hearty lentil soup that originates from the Indian sub-
continent. It is a flavorful and aromatic soup made with lentils, which are legumes
packed with protein and fiber, and a variety of spices and vegetables. The soup is
typically vegetarian or vegan, as it does not contain any meat or animal products,
making it a nutritious option for those following a plant-based diet.

28
Ingredients:
• 1 cup lentils (red lentils, yellow lentils, or a combination)
• 1 tablespoon oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground cloves (optional)
• 1 medium onion, finely chopped
• 2-3 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 tomato, diced
• 4-5 cups vegetable broth or water
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:
1. Rinse the lentils under running water until the water runs clear.
2. In a large pot, heat the oil or ghee over medium heat.
3. Add the cumin seeds and mustard seeds to the pot and cook until they start
to sizzle and pop.
4. Add the chopped onion and minced garlic to the pot and sauté until the on
ion is translucent.
5. Add the ground coriander, turmeric, ginger, cinnamon, and cloves (if using)
to the pot and cook for another 1-2 minutes, until fragrant.
6. Add the diced carrots, potatoes, and tomato to the pot and stir well to coat
the vegetables with the spices.
7. Add the lentils to the pot along with the vegetable broth or water. Bring the
mixture to a boil.
8. Once the soup comes to a boil, reduce the heat to low and let it simmer unc]
overed for about 20-25 minutes, or until the lentils and vegetables are ten-
der and cooked through.
9. Season the soup with salt to taste.
10. Serve hot and garnish with fresh cilantro (if using) before serving.

29
 Khar
Khar is a traditional dish from Bhutan, a small country located in the eastern Hi-
malayas. It is a flavorful stew that features a unique blend of Bhutanese spices and
is typically made with vegetables, meat, or fish.
The base of Khar is typically made with fermented bamboo shoots, which gives
the dish its distinct tangy and slightly sour flavor. Other common ingredients
include onion, garlic, ginger, and tomatoes, which are sautéed in oil or butter to
create a fragrant base for the stew.

30
Ingredients:
• 1 cup fermented bamboo shoots, soaked in water for 30 minutes and
drained
• 1 pound meat (such as pork, beef, or chicken), thinly sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 2-3 red or green chili peppers, chopped (adjust to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1 cinnamon stick
• 2 tablespoons cooking oil or butter
• Salt to taste
• 4 cups water
• Chopped fresh cilantro for garnish

Instructions:
1. Heat the oil or butter in a large pot or dutch oven over medium heat.
2. Add the chopped onions and sauté until soft and translucent, about 3-4
minutes.
3. Add the minced garlic, ginger, and chopped chili peppers, and sauté for an
other 2 minutes.
4. Add the sliced meat and cook until it is lightly browned on all sides.
5. Add the chopped tomatoes, fermented bamboo shoots, ground turmeric,
ground cardamom, and cinnamon stick to the pot. Stir well to combine.
6. Add the water and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and simmer for about
30-40 minutes, or until the meat is tender and the flavors have melded to
gether.
8. Season with salt to taste.
9. Serve hot, garnished with chopped cilantro.

31
 Zow Shungo
Zow Shungo is a delicious and hearty dish that originates from Nepal. It is a mix-
ture of leftover rice, vegetables, and cheese that are cooked together with a variety
of spices to create a flavorful and satisfying meal. The name “Zow Shungo” is de-
rived from the Nepali words “zow” which means rice, and “shungo” which means
a mixture of various ingredients.

32
Ingredients:
• 2 cups cooked rice (leftover rice works great)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 cup mixed vegetables (such as peas, corn, or carrots)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (or to taste)
• Salt to taste
• 1 cup shredded cheese (such as cheddar or mozzarella)
• 2 tbsp vegetable oil
• Chopped fresh cilantro for garnish

Instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and bell pepper and sauté until softened, about 5
minutes.
3. Add the chopped tomatoes and mixed vegetables to the skillet and continue
to cook for another 5 minutes.
4. Add the cumin powder, coriander powder, turmeric powder, chili powder,
and salt to the skillet and stir to combine.
5. Add the cooked rice to the skillet and stir to combine with the vegetable
mixture.
6. Add the shredded cheese to the skillet and stir until melted and well com
bined with the other ingredients.
7. Cook for a few more minutes, stirring occasionally, until everything is heat
ed through and the cheese is melted.
8. Serve hot, garnished with chopped fresh cilantro.

33
 Hoentay
Hoentay is a popular traditional dish that originates from the Paro Valley in
Bhutan. It is a type of dumpling that is typically filled with a mixture of turnip
greens, cheese, and spices. The dumplings are then steamed or fried until cooked
through, and served with a variety of dipping sauces.
To make Hoentay, the filling is made by chopping and sautéing turnip greens with
onions, garlic, and spices such as cumin and chili powder. Cheese, typically a local
Bhutanese cheese called datshi, is added to the mixture to give it a creamy and
tangy flavor.

34
Ingredients:
• 2 cups chopped turnip greens
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp chili powder
• Salt to taste
• 1/2 cup crumbled datshi cheese (or substitute feta or another tangy cheese)

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup water

Instructions:
1. In a large skillet, sauté the chopped turnip greens, onion, and garlic over mediu
m heat until the vegetables are softened, about 5 minutes.
2. Add the cumin powder, chili powder, and salt to the skillet and stir to combine.
3. Remove the skillet from the heat and add the crumbled cheese to the mixture,
s tirring to combine.
4. In a large mixing bowl, combine the flour and salt. Gradually add the water, stirr
in
g until a dough forms.
5. Knead the dough on a floured surface for a few minutes, then roll it out into thin
circles.
6. Place a spoonful of the filling in the center of each circle.
7. Fold the dough over the filling, pinching the edges together to form a seal.
8. Steam the dumplings for about 10 minutes or fry them in a skillet with a bit of oil
until they are golden brown.
9. Serve the hoentay hot with dipping sauces of your choice.

35
 Nyamru
Nyamru is a hearty and delicious dish that is commonly eaten in Bhutan. It is
made with boiled potatoes, mushrooms, and cheese, which are then cooked to-
gether in butter until the cheese is melted and bubbly.
To make Nyamru, the potatoes are first boiled until they are tender, then sliced
into thin rounds. Mushrooms are sliced and sautéed in butter until they are
cooked through and slightly caramelized. The cooked potatoes are then layered
with the mushrooms and grated cheese in a baking dish.

36
Ingredients:
• 4 medium-sized potatoes, boiled and sliced into thin rounds
• 1 cup mushrooms, sliced
• 1/2 cup grated cheese (cheddar or any melting cheese of your choice)
• 1/2 cup butter
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt 1/4 cup of butter over medium heat.
3. Add the sliced mushrooms to the skillet and sauté until they are cooked
through and slightly caramelized. Season with salt and pepper to taste.
4. In a baking dish, layer the boiled and sliced potatoes with the cooked mush
rooms.
5. Sprinkle the grated cheese over the top of the potato and mushroom mix
ture.
6. Melt the remaining 1/4 cup of butter in a saucepan or in the microwave, and
pour it over the top of the cheese.
7. Cover the baking dish with aluminum foil and bake for 20 minutes.
8. Remove the aluminum foil and bake for an additional 10 minutes, or until
the cheese is melted and bubbly and the top is golden brown.
9. Serve the Nyamru hot, and enjoy the delicious combination of flavors and t
extures.

37
 Shamu Katsa
Shamu Katsa is a spicy and flavorful Bhutanese dish that features mushrooms,
chilies, and vegetables stir-fried together with spices. The dish is often served as a
main course and is a popular vegetarian option.
To make Shamu Katsa, mushrooms are sliced and sautéed in a hot skillet with
onions, garlic, and ginger. The sliced vegetables such as bell peppers, carrots, and
snow peas are then added and cooked until they are tender yet still slightly crisp.
The dish gets its heat from fresh chili peppers, which are sliced and added to the
skillet. The chili peppers are cooked until they are fragrant and slightly softened.

38
Ingredients:
• 1 pound mushrooms, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1/2 cup snow peas
• 2-3 fresh chili peppers, sliced
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 2 tablespoons soy sauce or tamari
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced onions, garlic, and ginger to the skillet and sauté until they
are soft and fragrant.
3. Add the sliced mushrooms to the skillet and cook until they are browned
and slightly caramelized.
4. Add the sliced bell pepper, carrot, and snow peas to the skillet and stir-fry
until they are cooked through but still slightly crisp.
5. Add the sliced chili peppers to the skillet and stir-fry for an additional
minute.
6. Add the cumin powder, coriander powder, and turmeric powder to the
skillet and stir to combine.
7. Add the soy sauce or tamari to the skillet and stir to coat all of the
ingredients.
8. Cook for an additional 2-3 minutes, or until the vegetables are fully cooked
and the spices are fragrant.
9. Season with salt and pepper to taste.
10. Serve the Shamu Katsa hot, and enjoy the spicy and flavorful dish with
steamed rice or noodles.

39
 Kharang
Kharang is a popular snack in Bhutan that is made by frying thin slices of pork or
beef until they are crispy and golden brown. The dish is often served as an appe-
tizer or as a side dish with a meal.
To make Kharang, thin slices of pork or beef are marinated with a mixture of
spices such as salt, pepper, and cumin. The meat is then coated with flour or corn-
starch before being fried in hot oil until it is crispy and golden brown.
Once the meat is fried, it is typically served hot and garnished with sliced onions,
green onions, or chili peppers. The dish is often accompanied by a dipping sauce
made from chili paste or tomato sauce.

40
Ingredients:
• 1 pound pork or beef, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin powder
• 1/2 cup all-purpose flour or cornstarch
• 2-3 cups vegetable oil, for frying
• 1 small onion, sliced
• 2 green onions, sliced
• 2-3 fresh chili peppers, sliced
• Chili paste or tomato sauce, for dipping

Instructions:
1. In a bowl, mix together the salt, black pepper, and cumin powder. Add the
thinly sliced pork or beef and mix well to coat the meat with the spices. Let
it marinate for at least 30 minutes.
2. Place the flour or cornstarch in a shallow dish. Dip each slice of meat into
the flour or cornstarch, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil
is hot, add the meat slices in small batches and fry until they are golden
brown and crispy, about 2-3 minutes per batch.
4. Use a slotted spoon to remove the fried meat from the skillet and place them
on a paper towel-lined plate to drain any excess oil.
5. Once all the meat is fried, transfer it to a serving plate and garnish with
sliced onions, green onions, and chili peppers.
6. Serve the Kharang hot with chili paste or tomato sauce for dipping.

41
 Gyuma
Gyuma is a traditional Bhutanese dish made with dried beef slices that are cooked
with spices and vegetables. The dish is known for its rich, savory flavor and tender
texture, and it is often served as a main course with rice or noodles.
To make Gyuma, thin slices of beef are first marinated with a mixture of spices
such as garlic, ginger, chili powder, and cumin. The beef slices are then dried in
the sun for several days until they are fully dehydrated and ready to be cooked.

42
Ingredients:
• 1 pound dried beef slices
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 green pepper, thinly sliced
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 4 cups water

Instructions:
1. Soak the dried beef slices in water for several hours or overnight until they
are fully rehydrated. Drain the beef and set it aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat. Add
the sliced onions and green pepper, and sauté for 5-7 minutes or until they
are soft and translucent.
3. Add the chopped tomatoes, minced garlic, grated ginger, chili powder, cum
in powder, and salt to the pan. Stir well to combine and cook for another 5
minutes.
4. Add the rehydrated beef slices to the pan and stir to coat them with the veg
etable and spice mixture.
5. Pour the water into the pan and stir well. Bring the mixture to a boil, then
reduce the heat to low and let it simmer for 2-3 hours or until the beef is
tender and the sauce has thickened.
6. Once the Gyuma is fully cooked, serve it hot with rice or noodles and gar
nish with sliced green onions or fresh herbs.

43
 Bja Sha Maroo
Bja Sha Maroo is a popular Bhutanese dish that consists of spicy pork stir-fry
cooked with ginger, garlic, and chili. The dish is known for its bold flavors and
aromatic spices, and it is typically served as a main course with rice or noodles.
To make Bja Sha Maroo, thin slices of pork are first marinated with a mixture of
spices such as garlic, ginger, chili powder, and cumin. The pork is then stir-fried
with onions, tomatoes, and other vegetables until it is fully cooked and the flavors
have melded together.

44
Ingredients:
• 1 pound pork, thinly sliced
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 4 cups cooked rice
• Sliced green onions or fresh herbs, for garnish

Instructions:
1. In a large bowl, combine the sliced pork with the garlic, ginger, chili powder,
cumin powder, and salt. Mix well to coat the pork evenly with the spices.
2. In a large pan or wok, heat the vegetable oil over high heat. Add the sliced
onions and sauté for 5-7 minutes or until they are soft and translucent.
3. Add the marinated pork to the pan and stir-fry for 5-7 minutes or until the
pork is browned on all sides and fully cooked.
4. Add the chopped tomatoes to the pan and stir-fry for another 2-3 minutes
until they are soft and fragrant.
5. Serve the Bja Sha Maroo hot over cooked rice and garnish with sliced green
onions or fresh herbs.

45
 Puta Oma
Puta Oma is a traditional Bhutanese dish that consists of buckwheat pancakes
served with butter and honey. The pancakes are made with buckwheat flour,
which gives them a nutty flavor and a slightly chewy texture. The dish is often eat-
en for breakfast or as a snack.
To make Puta Oma, buckwheat flour is mixed with water and salt to form a thick
batter. The batter is then ladled onto a hot, greased skillet and cooked until golden
brown on both sides. The pancakes are then served hot, slathered with butter and
drizzled with honey.

46
Ingredients:
• 2 cups buckwheat flour
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter
• Honey, for serving

Instructions:
1. In a large mixing bowl, whisk together the buckwheat flour, water, and salt
until well combined. Let the batter sit for 10-15 minutes to thicken.
2. Heat a large skillet or griddle over medium-high heat. Add a small amount
of butter to the skillet and swirl it around to coat the surface.
3. Using a ladle or measuring cup, pour the batter onto the skillet to form
4-inch pancakes. Cook the pancakes for 2-3 minutes on each side, or until
golden brown and cooked through.
4. Transfer the cooked pancakes to a plate and repeat the process with the re
maining batter, adding more butter to the skillet as needed.
5. Serve the Puta Oma hot, topped with a generous pat of butter and a drizzle
of honey.

47
 Tshoem
Tshoem is a traditional Bhutanese dish that is made with spicy fish curry and a
variety of vegetables and spices. The dish typically features freshwater fish such
as trout or carp, which is cooked in a rich and flavorful curry sauce made with a
blend of spices such as cumin, coriander, turmeric, and chili powder.
To make Tshoem, the fish is first cleaned and cut into small pieces, then marinat-
ed in a mixture of spices and salt for a few minutes. Meanwhile, a flavorful base is
created by sautéing onions, garlic, ginger, and tomatoes in oil until soft and fra-
grant. Then the marinated fish is added to the pot along with chopped vegetables
such as potatoes, carrots, and green beans.

48
Ingredients:
• 500g boneless freshwater fish, cut into small pieces
• 2 onions, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 1 potato, chopped into small pieces
• 1 carrot, chopped into small pieces
• 1 cup green beans, cut into small pieces
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons chili powder (adjust to taste)
• Salt to taste
• 3 tablespoons oil
• Water as needed
• Fresh cilantro or parsley for garnish

Instructions:
1. In a bowl, mix together the fish pieces, cumin powder, coriander powder,
turmeric powder, chili powder, and salt. Marinate for 10-15 minutes.
2. Heat oil in a large pot or pan over medium heat. Add the onions and sauté
until translucent.
3. Add garlic and ginger and sauté for another minute until fragrant.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add the marinated fish pieces to the pot and stir well.
6. Add chopped vegetables and enough water to cover everything in the pot.
Bring to a boil and then reduce heat to low.
7. Cover the pot and let it simmer for about 20-25 minutes or until the fish is
fully cooked and the vegetables are tender. Add more water if needed.
8. Taste and adjust the seasoning with salt and chili powder as needed.
9. Serve hot with rice or buckwheat noodles and garnish with fresh cilantro or
parsley.

49
 Shabalay
Shabalay is a popular savory snack in Tibetan cuisine that is similar to samosas.
These deep-fried pies can be filled with a variety of ingredients, such as minced
meat or vegetables, and are often seasoned with spices like cumin, coriander, and
chili powder.
To make shabalay, a dough is first prepared from flour, water, and salt. The dough
is then rolled out into circles and filled with a mixture of cooked and seasoned
minced meat or vegetables. The edges of the dough circle are then crimped to-
gether to form a semi-circular shape, and the pies are deep-fried until golden
brown and crispy.

50
Ingredients:
Ingredients: For the dough:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 - 3/4 cup warm water

For the filling:

• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

For frying:
• Oil for deep frying

Instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add warm
water, kneading the mixture until a smooth and elastic dough is formed.
Cover and set aside.
2. In a separate bowl, mix together the ground meat, onion, garlic, ginger,
cumin, coriander, chili powder, and salt until well combined.
3. Heat the vegetable oil in a frying pan over medium heat. Add the meat mix
ture and cook until the meat is browned and cooked through, stirring occa
sionally. Remove from heat and let cool.
4. Divide the dough into 8 equal pieces and roll each piece out into a thin
circle on a lightly floured surface.
5. Place a spoonful of the cooled meat mixture in the center of each dough
circle. Fold the dough over the filling to create a half-moon shape. Pinch the
edges together to seal.
6. Heat the oil in a deep frying pan or wok until hot. Carefully add the shaba
lay to the hot oil, a few at a time, and fry until golden brown and crispy,
turning occasionally. Drain on paper towels.
7. Serve hot with your favorite dipping sauce.
51
 Singye Bokum
Singye Bokum is a spicy and flavorful dish in Bhutan cuisine that features sliced
beef, onions, and chili peppers stir-fried together with a variety of seasonings.
The dish has a unique combination of spicy, savory, and slightly sweet flavors that
make it a popular favorite among Bhutanese food enthusiasts.
To make Singye Bokum, thin slices of beef (usually sirloin or ribeye) are mari-
nated in a mixture of soy sauce, sugar, sesame oil, garlic, and ginger for at least 30
minutes. The marinated beef is then stir-fried in a hot wok or skillet with sliced
onions, chili peppers, and other seasonings like black pepper and sesame seeds.

52
Ingredients:
• 1 pound beef (sirloin or ribeye), thinly sliced
• 1 onion, sliced
• 3-4 green onions, chopped
• 2-3 red or green chili peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• Sesame seeds, for garnish

Instructions:
1. In a bowl, mix together the soy sauce, sugar, sesame oil, and black pepper.
Add the sliced beef to the bowl and marinate for at least 30 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the sliced
onions and stir-fry for 1-2 minutes until they begin to soften.
3. Add the marinated beef to the wok and stir-fry for 2-3 minutes until the
beef is browned and cooked through.
4. Add the sliced chili peppers and minced garlic to the wok and stir-fry for an
additional 1-2 minutes until the chili peppers are slightly softened.
5. Finally, add the chopped green onions to the wok and stir-fry for another
1-2 minutes until they are just wilted.
6. Serve hot with rice and garnish with sesame seeds, if desired.

53
 Paa
Paa is a traditional Bhutanese dish that is made with dried pork or beef, chili, and
vegetables, and is typically served with rice. The dish is known for its spicy and
smoky flavors, and is a popular favorite among Bhutanese people.
To make Paa, the dried pork or beef is first soaked in water for several hours to re-
hydrate it. It is then boiled until tender, and sliced into thin strips. The sliced meat
is then stir-fried with chili peppers, onions, garlic, ginger, and other spices until
the meat is crispy and flavorful.

54
Ingredients:
• 500g dried pork or beef
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 5-6 dried red chili peppers, chopped
• 1 cup chopped cabbage
• 1 cup chopped carrots
• 1 cup chopped green beans
• 2 tbsp vegetable oil
• Salt to taste
• Cooked rice, to serve

Instructions:
1. Soak the dried pork or beef in water for at least 3 hours to rehydrate it.
Drain the water and boil the meat in fresh water until tender.
2. Drain the boiled meat and slice it into thin strips.
3. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced
onions, garlic, ginger, and chopped chili peppers, and stir-fry for a minute
until fragrant.
4. Add the sliced meat to the skillet and stir-fry for 2-3 minutes until it is
slightly crispy.
5. Add the chopped vegetables (cabbage, carrots, and green beans) to the
skillet and stir-fry for an additional 2-3 minutes until they are tender and
slightly charred.
6. Add salt to taste and stir everything together.
7. Serve hot with cooked rice on the side.

55
 Momos
Momos are a type of dumpling that are a popular street food in Bhutan, Tibet, Ne-
pal, and other parts of South Asia. They are made by filling small circles of dough
with a savory mixture of meat or vegetables, and then steaming or frying them.
The dough for momos is typically made from a mixture of all-purpose flour, wa-
ter, and salt, and is rolled out into thin circles. The filling can be made with a vari-
ety of ingredients, including ground beef or pork, chicken, tofu, or vegetables like
cabbage, carrots, and onions. The filling is seasoned with spices like ginger, garlic,
cumin, and coriander, and may also include soy sauce or other flavorings.

56
Ingredients:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• Salt to taste
• Dipping sauce of your choice

Instructions:
1. In a large bowl, mix together the flour and salt. Gradually add water,
kneading the dough until it becomes smooth and pliable. Cover the dough
and let it rest for 30 minutes.
2. In a separate bowl, mix together the ground chicken, onion, garlic, ginger,
cumin powder, coriander powder, turmeric powder, black pepper, vegetable
oil, and salt.
3. Roll out the dough on a floured surface and cut out circles using a cookie
cutter or a round lid. Roll out each circle to make it slightly thinner.
4. Place a spoonful of the chicken filling in the center of each circle. Bring
the edges of the circle together to create a pouch around the filling, and seal
it by pinching the edges together.
5. Place the momos in a steamer basket and steam for about 10-12 minutes, or
until the dough is cooked through and the filling is hot.
6. Serve hot with a dipping sauce of your choice.

57
 Every week a
We find the most new cookbook
popular dishes and
present easy to cook Taste of the World
receipts for you. is a collection of
fantastic cookbooks
from all countries
All dishes are authentic in the world
from near and far away
countries.