MAIN INGREDIENTS
Amdo balep is a traditional Tibetan-Chinese flatbread and a type of balep originating from the Amdo region in the northeastern Tibet. The flatbread is usually made with a combination of flour, oil, sugar, yeast, water, and yogurt (optionally). The dough is kneaded until smooth, and it’s then flattened in a circular baking dish.
Once it doubles in size, the flatbread is baked in the oven and it’s turned so that both sides are evenly baked. Amdo balep is typically eaten warm. On special occasions with many people, locals often make a huge amdo balep so that everyone can get a piece.
MAIN INGREDIENTS
Sha balep or shapale is a traditional Tibetan dish and a type of balep flatbread. This balep variation is filled with meat and vegetables, and the dough is usually made with a combination of flour and cold water. The filling, on the other hand, is usually made with a mixture of yak meat or ground beef, cabbage, ginger, garlic, scallions, onions, oil, bouillon cube, soy sauce, coriander, and salt.
The dough is rolled and cut into circular shapes and then stuffed with the filling. Once assembled, these small meat pies are fried in oil on both sides until golden brown. Sha balep is a staple at Tibetan potluck gatherings, and it’s often eaten with rutang soup.
MAIN INGREDIENTS
Balep is a famous Tibetan flatbread prepared in a few varieties – it can be plain, deep-fried, pan-cooked, or filled with various ingredients and fried. The plain variety can be made only with flour and water, with the occasional addition of baking powder.
The dough is shaped into a flat circle, and it is then fried, usually in a pan. The puffy bread is often served on special occasions, and it should be piping hot.
VARIATIONS OF Balep korkun
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