Doma (r) making Tibetan Khapsey. Photo by Sibylle.
To celebrate the first birthday of the “Saving Snow Leopards” blog I’m going to post a recipe from each of the 12 snow leopard countries in central Asia during the next month. The first one here is one of my favorites – Tibetan Khapseys. They are traditionally made and eaten for Losar – Tibetan New Year. A couple of years ago I spent Losar in Kathmandu with my dear friend Doma who spent days making these lovingly for her family and friends. They were absolutely delicious!
Tibetan Khapsey shapes. Photo by Sibylle.
You’ll see from the photos that Doma shapes her Khapseys beautifully, and it takes her ages. I have given the method for making them much more quickly but you can copy her shape if you like.
Ingredients
1 kg white flour / 2 g salt /Vegetable fat to fry -ghee or vegetable oil / sugar
Golden brown Khapsey after being fried. Photo by Sibylle.
Method
Knead flour with the salt and enough water to make a thick dough. Roll the dough into medium sized balls.
Heat vegetable fat or oil in a deep pot or wok until it steams. Flatten out each of the balls until they are long and slim, about 10 cm long and give each a twist just as you dip gently into the oil. Keep them submerged in the oil and fry until the edges are toasted. Strain the oil and keep separated, preferably on the kitchen paper to get rid of excess oil. When still hot sprinkle lightly with sugar. Khapseys keep for months in airtight containers.
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