You might have noticed that i have kick started a month of blogging marathon since yesterday and the theme for this month's Mega marathon is A-Z International Flatbreads. Obviously after an Egyptioan bread,my today's post goes to Tibet, which is an autonomous region of China. And Tibet is a traditional and historical region of Centrel Asia. Tibet is the highest region on Earth. With Lhasa as capital, Tibet is well known for Dalai Lama, the spiritual leaders of Tibetan people. Tibet cuisine is not that much well known for me, hence i want to discover this cuisine. To kick start my culinary experience with this cuisine, i tried my hands with a flatbread. Balep Korkum is a Central Tibetan style bread which is a flatbread. Tibetans makes many kinds of bread and each areas have their own unique style of breads. But Balep Korkum is one of the easiest flatbread you can make easily at home with usual ingredients you can find in your pantry. Round and quite easy, this flatbread is definitely a simple dish to prepare if you want to make something quick as a bread to serve along with your favourite sauces or curries. In Tibet, these days, balep korkun is almost exclusively white bread. Though traditionally, in the days before more modern milling machinery, they would have been prepared with whole wheat or barley. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which ressembles quite like the concentrated sugar cane juice as much as like Indian jaggery. In my case, i sticked completely with whole wheat flour, hence my Balep korkum got the prefect rustic texture. And obviously i served this pan fried Tibetan flatbread with an Indian spicy side dish to please our tastebuds. This bread stays prefect for two days in room temperature. However we had this bread even for our breakfast with some salted butter and jam after toasting them. Recipe Source: Here 2cups Whole wheat flour 1tbsp Baking powder Water as per need Salt Take the flour, baking powder, salt in a bowl, add gradually water and knead everything as smooth and soft dough. Divide the dough into 5-6 balls and keep them aside for half an hour. Roll each ball as bit thick round discs and keep aside. Meanwhile heat a frying pan on high flame, once its hot, put the flame as medium and drop the rolled bread to the pan, cover with a lid. Cook for 10-15minutes and flip the bread, cook on the other sides until both sides of the bread turns golden brown. If you want to grease the frying pan, dont hesitate a second to add a dollop of butter or drizzle some oil for cooking the breads. Serve warm with butter, jam or else with spicy side dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
Isn't that a neat word? - heterogeneous! Meaning "different in kind, unlike, incongruous"...I thought that a good description of the photos in this post. Really, I was just wracking my brain to think of a unique name for this post and happened upon this word. Please keep us Siste
Shop Fine Art Photography created by thousands of emerging artists from around the world. Buy original art worry free with our 14 day satisfaction guarantee.
Discover captivating kitchen stone backsplash ideas to enhance your kitchen. From rustic charm to modern elegance, transform your space.
Those monks know their stuff! The sherry makes this wonderful - don't leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal.
Daikokuten is the deity associated with the kitchen, farms, and agriculture or rice. Daikokuten can be seen in the kitchen altar in temples and monasteries as well as in the dining halls and private homes of Buddhists. This print would be perfect framed in the kitchen of your home or temple! Printed on fine Japanese Kitakata paper at 5”x7”
An interesting series of podcasts with the title “Desert Spirituality for City Folks” is offered on “Ancient Faith Radio” [ beginning at: Part 1 – Introduction Part 2 Part 3—Theology of the d…
Get inspired by these charming farmhouse kitchen decor ideas. Is it possible that the charm of a traditional farmhouse kitchen can be captured in a modern home? You may have pondered this as you've admired
Zucchini-Spinach-Feta-Muffins
An insider's guide to some of the most notable Skopelos churches and monasteries - where to find them, and what they are known for.
Book your luxury stay in a converted monastery in Portugal - Pousada Mosteiro de Amares in the Peneda Geres National Park.
Description Imported from Italy by Stonewall Kitchen Established 1388 USDA Organic Produced at Monastero Di Montebello Isola Del Piano, Italy Non GMO Project Verified Italian Macaroni Product Certified Organic by MOFGA Stonewall Kitchen Family of Brands Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. It stands surrounded by rolling hills and pristine fields, land that has benefited from centuries of natural cultivation. Today, a cooperative of organic family farms continues the tradition, employing sustainable practices to maintain the integrity of both soil and crops. Here is where Montebello pasta begins, with durum wheat that's thoughtfully grown, carefully harvested and gently ground into semolina flour. Pasta, from farm to fork. To achieve pasta perfection, the skilled artisans of Montebello combine renewable energy with old-world techniques passed down from generation to generation. Working in small batches, they first bring together freshly milled flour and a sprinkling of pure water from a neighboring spring. The delicate dough is then shaped through classic bronze dies and left to gradually air-dry, a meticulous process that results in impeccable pasta with a wonderful, porous texture designed to better soak up sauce. Bite for bite, it's as delicious as homemade, delivering Italian excellence to any dish. Enjoy Montebello knowing that it's the finest Italy has to offer. Stonewall Kitchen is proud to be the exclusive importer of Montebello pastas. We search high, low and across the globe to bring you the best brands in specialty foods. Buon appetito! Suggested use Bring a large pot of water to a boil, using at least 4 quarts of water per pound of pasta. Add 1 1/2 Tbsp. of salt per pound of pasta once the water has begun boiling. Pour pasta into boiling water and stir immediately to prevent clumping. Begin testing for doneness prior to completed cook time, as tasting is the most reliable test. Drain pasta immediately into a colander. Sauce, serve and enjoy. Cooking Time: Begin testing at 4 minutes. Recommended cook time is 5-7 minutes. Other ingredients Organic durum wheat semolina. Contains: Wheat (contains gluten). May contain traces of Soy. Disclaimer While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb. Visit manufacturer's website Nutrition Facts Serving Size: 2 oz (56 g/ 1/8 package) Servings Per Container: 8 Amount Per Serving %Daily Value* Calories 200 Total Fat 1 g 1% Saturated Fat 0 g 0% Trans Fat 0 g Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 43 g 16% Dietary Fiber 2 g 7% Total Sugars 2 g Includes 0 g Added Sugars 0% Protein 6 g Vitamin D 0 mcg 0% Calcium 0 mg 0% Iron 0.6 mg 4% Potassium 140 mg 2% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Visit manufacturer's website
The Hieronymites Monastery in Belem, Lisbon. Explore on 26 October 2008, thanks for all the comments and faves! Visit my website for prints
