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Hoentay is a traditional sweet buckwheat dumpling that is known have originated from Haa Valley in Bhutan.Similar to momos they are made from buckwheat dough wrapper usually combined with spinach or turnip leaves, amaranth seeds (zimtse), cottage cheese, butter, chili powder, onion and ginger. [1]
Ema datshi is a spicy dish made with large or small green or red chili peppers in a cheesy sauce (similar to chile con queso), which might be called the national dish for its ubiquity and the pride that the Bhutanese have for it. [1] Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and ...
Bhutanese national dish Ema datshi (ཨེ་མ་དར་ཚིལ།) with rice (mix of Bhutanese red rice and white rice) Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
Soba – the Japanese name for buckwheat, [7] it usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (nagano soba). Stip – a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel, it is served as buckwheat porridge with a hole containing fried bacon and a spoonful of syrup.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Kewa datshi is typically served as a side dish to complement other Bhutanese main courses. It's also part of the staple diet in Bhutanese cuisine. Shamu Datshi is usually served as a main course, accompanied by red rice or other traditional Bhutanese grains. It may be paired with side dishes like Khur-le (buckwheat pancakes) or Bhutanese salad.
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Fagopyrum tataricum, also known as Tartary buckwheat, [2] green buckwheat, [3] ku qiao, [3] Tatar buckwheat, [citation needed] or bitter buckwheat, [4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.