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How to make Schabalep

Published in Unser Blog

Incredibly delicious, shapale — Tibetan “meat bread” — are hot, savory, juicy meat pies.

Like momos, shapale (also written as shapaley or sha balep) are widely loved in the Tibetan community, and will be the first to go at any Tibetan potluck gathering. Some people in Central Tibet eat them for breakfast, but they are more typically served with lunch or dinner, often with a basic rutang soup. In Tibet, the most common meat would be yak meat, which is a bit leaner and stronger tasting than beef, but in exile you will usually find them made from beef or veggies. (You can learn to make the veggie ones from our Tibetan Home Cooking.) You won’t be sorry you went to the effort to make these!

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