Tibetan Wheat


Wheat used in the making of traditional Tibetan foods such as Tsampa or Tsamba. The whole grain is roasted and then finely milled for flour. The flour is then mixed with ghee (or oil), sprinkled with salt and black tea slowly added until it is a consistency of firm dough. Walnut-sized balls or dumplings are made and eaten with any veggie dish or just as is with a cup of tea.