Tsampa

To make butter tea (po cha) for mixing: brew strong black tea, add salt and yak butter (or regular butter), and churn vigorously until emulsified. Alternatively, use warm salted butter milk.

Place the roasted barley flour (tsampa) in a wide, deep bowl. Make a well in the centre.

Pour warm butter tea or warm salted butter into the well of the flour. Start with a small amount — about 100 ml.

Using your fingers, begin mixing the flour and liquid together in a circular motion, gradually incorporating more flour from the edges.

Continue adding butter tea gradually, kneading and mixing with your fingers until the mixture comes together into a stiff, dough-like consistency that can be shaped.

Knead the mixture in the bowl using your fingers and palm, pressing and folding, until it forms a smooth, cohesive ball. The traditional technique involves rolling the mixture against the side of the bowl.

Add crumbled dried cheese (chhurpi) and chopped dried apricots if using. Knead them into the tsampa ball.

Shape into small balls or a single large ball. Tsampa is eaten directly from the hand — pinch off pieces and eat.

Alternatively, tsampa can be mixed into a porridge consistency by adding more butter tea until it reaches a thick, smooth paste. Serve in bowls.

Serve immediately as a portable, energy-dense meal or snack.