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.