Tsampa| How to Make & Eat Tsampa; aka roasted Tibetan barley flour|

In this tsampa recipe video, I will share:
1.How to make Tibetan tsampa; roasted barley flour?
2. How to eat tsampa?
3. And what dishes tsampa are traditionally paired with?
Subscribe to Tibetan Cooking & Culinary Heritage: / @himalayandumplings
Learn how to make the "superfood" Tsampa, roasted Tibetan barley & an ancient staple of the Tibetan cuisine. And the various ways it is eaten by Tibetans.
Tsampa is of both cultural and political symbolic significance to Tibetans. And known as the one unifying food that transcends the diverse regions, dialects and religious sects across Tibet. This is why you will also see hashtags like #tsampaeaters to refer to a Tibetan in solidarity.
About Himalayan Dumplings Channel:
I share traditional & contemporary Tibetan recipes in English so non-Tibetans can learn about Tibetan cuisine as well. In my recipe videos, I not only share step-by-step instructions, but I also like to provide cultural context & explain the “why” behind certain cooking steps, so you have a holistic understanding of the Tibetan dish.
INGREDIENTS
1 cup pearl barley grains
2 cups sand (not for consumption)
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#exploretibet #tibetancuisine #tsampa

[@HimalayanDumplings]

Thank you for watching. Your support is greatly appreciated. If you like the video, please 👍 and comment as it makes a world of a difference for my small KZbin channel. Thujeche 💛

[@wangmutenzing7268]

This brought back fond memories of my mother who passed away last year.I am a Sikkimese and my mother was a hard core Tibetan who valued all things Tibetan. This tsampa with 'labbu & shya' combination was one of her favourites.

[@HimalayanDumplings]

Thank you for sharing your sweet memory of your late amala. Indeed labhu and sha "labsha" was a favorite of my late popola too. I plan to share recipe video on how to make this stew so this traditional dish can be preserved 💛

[@katalinkardos899]

Oh my goodnes!!! I am blessed by finding You Madam! Thank You I am from Hungary / Budapest / i took the refuge since over 15 years, &, also I love tibetan teachings by my Geshe la Here in Budapest i am the member of the only Buddhist University in the EU - age dosnt metter😘everyone is wellcome Also I do donate the Shambhala of Budapest since 15 years every month🙏❤️ I would love to learn cooking as well🥰 Thank You so so much 🙏🙏🙏

[@HimalayanDumplings]

It's my pleasure and Thujeche (thank you) for your kind message & interest in Tibetan teachings & culture 💛

[@moanaroao8823]

Tenzin... This brought back so many memories of school... The late night snacks of Tsampa ... Thank you for all the recipes!

[@HimalayanDumplings]

Oh Moanaro, you are welcome. I will forever cherish those childhood memories in school💛.

[@tenzinchime2367]

Thank you for this video! I’m 37 weeks pregnant and was wondering how to make all these with some guidance. This helped a lots. ❤❤❤

[@HimalayanDumplings]

So glad to hear that and congratulations 💛

[@DextersVloguhtory]

I ate this as a kid. My grandma used make pa for me and my brother! Its so good

[@carl8568]

I live in rural Australia, if I put barley outside like this it would get devoured by parrots! I had tsampa a number of times when I travelled throughout Sichuan & Gansu.

[@HimalayanDumplings]

I was picturing parrots pecking away at the barley and it brought a smile on my face 😊 I have also dried my barley in my living room, which gets a lot of sun.

[@RosieNawojka]

@@HimalayanDumplings I am also in rural Australia, and had to dry mine on the back shelf of my car so the birds wouldn't get it. Maybe one day I will try tsampa made by a pro. :) Last time I went to a Tibetan restaurant was many years ago, before I knew what tsampa was.

[@HimalayanDumplings]

@@RosieNawojka I hope you will get to try tsampa one day 💛

[@DickeyDolrecipes]

very nice video acha keep it up 👍

[@HimalayanDumplings]

Thank you very much, bhaini 💛

[@nicobear3]

I love Tampa I had it first when I was 18 years old and loved it. Thank you for your recipe xx love Tibet always xxx

[@HimalayanDumplings]

You are welcome. Thank you for sharing your tsampa story 💛

[@krazydonna]

I got some from Sikkim every time I visit. Recently found two abandon pigeon chicks. Guess what? I fed them jhamdu! I'm just glad I eat other food also because now they like it and it's ALMOST OVER!!! Thank you for this video. Now I can make my own tsampa. Pigeons have expensive taste 😢

[@jampadamduldrungar6321]

བཀྲིས་བདེ་ལེགས་🎉ཨ་མ་ལགས་🎉ངོ་མ་ཡག་🙏👍

[@MartinBuzora]

I am so happy you posted this! Tsampa is my comfort food from Tibet and I miss the taste so much. I’m so glad I found your page! Thank you for all of your videos!

[@HimalayanDumplings]

Thank you very much for your kind feedback and interest in Tibetan cuisine. It motivates me to keep going to shine a light on our underrepresented cuisine. Thujeche 💛

[@Suriyavanna]

Thank you 🙏🏾❤‍🔥

[@kellyjay7448]

I knew nothing about Tibetan food until I ran across a TikTok of a Tibetan girl making this........she called it champa pup. Now I'm curious and would love to try some. I'm glad I found this channel.

[@HimalayanDumplings]

Thank you for your interest in Tibetan culture and cuisine 💛 I think you might find ready to eat "tsampa" on Amazon or at local Tibetan shops.

[@ljiljanapopovic3019]

🙏 Thank you!❤❤❤

[@HimalayanDumplings]

Always 💛

[@orangebetsy]

I love the outro with you eating the meal and showing us the items

[@HimalayanDumplings]

Thank you so much 💛

[@warmheart6877]

Wow, Waiting for lapsha recipe 🙏🙏

[@HimalayanDumplings]

Definitely plan on sharing recipe for Labsha 😊

[@arunikasubba7291]

loved this video, editing, recipe, everything....your voice is so soothing too. Keep shining 😊

[@HimalayanDumplings]

Thank you so very much. As someone that is not technologically savvy and struggles with video editing, this means the world to me that people are seeing my progress. Thank you 💛

[@DeepaPrakashPhD]

Beautifully articulated and very well documented. Congrats.

[@HimalayanDumplings]

Thujeche 💛

[@efcast1]

Thank you! བཀྲ་ཤིས་བདེ་ལེགས་

[@HimalayanDumplings]

Tashi Delek 🙏 💛

[@backyardtortoise.]

Sheeeesh, this is some good stuff.

[@HimalayanDumplings]

THUJECHE 💛

[@orangebetsy]

I've been making and eating tsampa since 2020 and i love it!!!

[@HimalayanDumplings]

That is great to hear. It is such a nourishing food 💛

[@Gair95]

བཀྲིས་བདེ་ལེགས། ཨ་ཅག་ལགས། ངོ་མ་ཡག 👍so nice and greatful yummy🍲

[@HimalayanDumplings]

Katin che 💛

[@LightAvengerS171]

Hello from Singapore ! Was looking for this recipe ever since seeing this pop up in Tintin In Tibet Comic by Herge. This video was fantastic showing the Tibetan culture and recipe,for a moment towards the end I felt as though I was in Tibet.Really interesting that the entire family eats the same food❤ .I will definitely try this recipe. You have a very calming voice.

[@HimalayanDumplings]

Ah yes, Tintin in Tibet. Blistering barnacles hehe I will never forget that ☺️ Thujeche for your kind feedback 💛

[@salonpage3nawanshahar676]

Thank you 😊 achaa la

[@melgm002]

I really want to try and make these. Thank you for sharing

[@HimalayanDumplings]

You're very welcome. Feel free to ask me questions if you want to try 💛

[@nabinraii]

Thank you la

[@HimalayanDumplings]

You're welcome 💛

[@dsweedler]

Mason's Sand is very high quality washed clean sand for masons and bricklayers. You can buy it anywhere bricklaying supplies and masons supplies are sold. Even Home Depot will sell it. Please wash it well under cold running water to remove any super fine grains ans dirt before drying it in your oven before first use. There are black tea bricks sold as Caravan brick teas and some have a special imprint of the maker stamped or embossed into them at the time of pressing and drying. They sound like an Indian black tea that could be exported into Tibet using yaks or porters in the old days. Is Tibetan Purple Barley used for Tsampa? I have a question about the Chhurpi hard dried yak cheese. Is a Kraft Grated Parmesan of any use as an easy to buy in US grocery stores substitute? It is sour and salty. The only other cheese that might be close is a sheeps milk super hard tangy cheese from Greece called Mizithra. It isn't that common in the US but can be bought at a much higher price than the low cost Kraft Grated Parmesan that actually doesn't taste anything like an Italian Parma Reggiano imported cheese. Kraft Grated Parmesan is made from fermented cow's milk and is a rather tangy but bland cows milk dry granulated cheese popular for sprinkling on take out pizza and pasta. Have you tried it and does it sub for Chhurpi in a pinch when a real feremented Yak's milk cheese is not sold here.

[@dorianleakey]

I enjoyed jhamdu, i am not sure if i could be bothered with the work, but it was enjoyable.

[@ptsering5990]

Super : ) Thugje Che nang.

[@HimalayanDumplings]

You're welcome 💛

[@indramontes]

wow! thank you for such a great video!

[@HimalayanDumplings]

You're welcome. Thank you for your kind words 💛

[@jamphelgyatso8667]

👍👍👍❤️ yummy

[@HimalayanDumplings]

Thank you 💛

[@lajimolala7070]

Keep going acha..❤❤❤

[@HimalayanDumplings]

Katin che for the gyapgyo 💛 I appreciate it very much.

[@cherdrol]

Hello and thank you. Could you share the recipe for the meat radish stew please?

[@HimalayanDumplings]

Definitely planning on it. Please hit the 🔔 to get notification 💛

[@Strictly_Jake]

I have barley flour. Think I could just roast that in an oven and get a similar result?

[@jeniferr9980]

👍👍

[@HimalayanDumplings]

💛💛

[@tenzinsonam2358]

🙏🙏🙏💐❣️💕❤️❤️👍👍👏

[@Khandobeauty]

This is so good 😍 😻

[@HimalayanDumplings]

Thank you so much💛

[@Olhamo]

never knew that about roasting with sand. i think I would be worried that some would remaim.i have roasted barley before, but just constantly stirring. i would like to see a cideo on momo-making. i tried it once, unsing only baley to make the dough. it was a lot of work, because it does not stretch as it would with wheat flour, but I loved the flavour, and was rhinking that might have been the traditional way, before wheat.

[@Olhamo]

Sorry for the mess of many typos. i am not able to correct them at this time, being on an older device.

[@HimalayanDumplings]

Right..barley has very little gluten, which makes it hard to make dough out of it. The traditional Tibetan method of using sand to roast barley is primarily to help spread the heat to prevent the barley grains from burning. I have roasted without sand too and it comes out fine but requires a lot more stirring and monitoring to prevent it from burning😊 As for momo, please scroll down my videos, I have shared how to make juicy momo from scratch including some hacks on making wrappers and how to shape the dumpling 💛

[@HimalayanDumplings]

@@Olhamo No problem at all. I appreciate your interest in Tibetan cuisine very much 💛

[@theharmonypot_]

I came to know about a name xogoi momo. Could you please help me out to get this recipe. I am from India and a hudge fan of tibet cuisine

[@HimalayanDumplings]

Love that you are a fan of Tibetan cuisine💛. Are you referring to Shogo (potato) Momo ?

[@user-jz2bm4wz1g]

We eat this in Mongolia too! The smell of toasted barley is soooo satisfying. China might erase the languages and histories of its ethnic minorities, "reeducate" dissidents in concentration camps, etc, but they can't take away the cuisine so easily lol. Once you have a taste for it as a baby, it's yours for life.

[@HimalayanDumplings]

Indeed our Mongolian & Tibetan cultures share so much history in addition to cuisine. As I've shared elements of Tibetan clothing, rituals and foods on my Instagram stories, I've learned from the Mongolians page followers that our cultures still have so much in common 💛 And yes, CCP can try to "re-educate" our peoples all they want but we will continue representing, celebrating & preserving our culture 💛

[@mywifecalledmeapedobutshes6]

Ya,even we North East Indians eat the same

[@triggersplace]

Could you do the recipe for the meat radish stew as well?

[@longlivethetsar]

Hello, thank you for the recipes! If we can't find any chura kampo / churship, what kind of cheese here in the West would come closest to this typical Tibetan taste? PS: why not use traditional Tibetan songs instead of this... background noise?

[@HimalayanDumplings]

You're welcome💛. Toasted parmesan cheese works as a substitute. As for background song, Thujeche for your feedback. It was the best i could do then given my technical inaptitude but will try to do better ☺️

[@longlivethetsar]

@@HimalayanDumplings ཐུགས་རྗེ་ཆེ། thank you so much for your reply! I can't wait to try your tip with roasted parmesan :) ཐུགས་རྗེ་ཆེ། for your recipes, I'm addicted to tsampa. And thank you in advance for the awesome traditional Tibetan songs that you will make us discover in your future videos 🙏

[@andreanicolas9363]

What kind of sand are you using, where do you find it ?

[@HimalayanDumplings]

Just regular sand. I bought a bag from the gardening store. You can also roast the barley without sand but have to pay close attention and toss it frequently (to prevent it from burning). Hope that helps 💛

[@andreanicolas9363]

@@HimalayanDumplings yes thank you

[@jinjiwillingham9474]

What was the name of the cheese-like ingredient made from Yak's milk? Is it possible to order that here in the US (e.g., as I have been able to order the brick of Tibetan tea), and, if not, is there a decent substitute? Thanks so much for this great video! I've been curious about Tibetan butter tea for the last few years. _()_

[@HimalayanDumplings]

So glad you enjoyed the video 💛The cheese like bits are called Chusip in Tibetan and essentially are dehydrated cheese bits dried to a crisp. As for a relatively close substitute, I would recommend toasted Parmesan crisps that are available at Costco etc.

[@jinjiwillingham9474]

@@HimalayanDumplings Thank you. I'll make butter tea and tsampa for my sangha for Losar. Your video is very helpful. 🙏🏼

[@tyroneyeshi6380]

💘 😻 💜 💛 💚 🧡 💘

[@HimalayanDumplings]

💛💛

[@cecilgregg9646]

Can you use almond flour instead of barley flour?

[@HimalayanDumplings]

In theory, you should be able to but personally, I have never tried ☺️

[@youtubelak4080]

wow! May I share it...

[@HimalayanDumplings]

Yes absolutely 💛

[@HimalayanDumplings]

@@youtubelak4080 Yinda yin.

[@LenkaSaratoga]

May I ask a question? Why roasting is done in the sand? Historically it’s done this way.... I wonder why sand? And do you continue using this technique in your private home cooking? Would you put soaked grain in a warm oven for roasting?

[@HimalayanDumplings]

Roasting is traditionally done with sand to help distribute heat and prevent the barley grains from burning on the high heat. But it is not mandatory. I have roasted without sand but you have to be extra careful in constantly tossing it. As for oven, I have not tried that yet. Hope that helps 💛

[@LenkaSaratoga]

@@HimalayanDumplings thank you for detailed answer. Heat distribution by using sand 👍 Another question - have you considere buying malted barley used for beer brewing?

[@HimalayanDumplings]

@@LenkaSaratoga You're welcome. Yes, in fact, barley is one of the traditional methods to make Chang (fermented Tibetan beer). I shared a recipe on how to make fermented beer with rice, which is another way Tibetans make Chang.

[@LenkaSaratoga]

@@HimalayanDumplings how interesting - seems like people all over the globe, even in places where fermentation is not all that quick due to weather and lack of sweet fruit such ad grapes, found a way to produce some kind of booze 😉👍 What I meant when I asked about store-sold malted barley, is this. Did you try to buy ready made malted barley in beer supply store? They sell malted barley to people who brew their own beer. I thought that may malted barley beer supply stores sell could be used for your ethnic cooking

[@jelyongjelyong]

Where do you buy the sand and the tea? Thank you

[@HimalayanDumplings]

I bought the sand from a local nursery and if you cannot get it, it is possible to roast the barley without sand as long as you pay close attention to the heat and lots of tossings. As for tea, I bought it from a Tibetan shop in Kathmandu. If you are in US, there are some shops in NY that ship (DM me on Instagram and I can find the name for you). Alternatively, you can make Tibetan Butter Tea with black tea. Look at my newer videos, I just shared a recipe video on how to make Bhocha both the traditional and contemporary way.

[@mach2262]

There is too much commentary and needless wasted time between activities. Need additional editing to make the video shorter! Good bontent though 🤩🥰🙏🏻

[@cenaculum1]

rap music in the background is disturbing.

[@jeantea7109]

Did you say sand?

[@HimalayanDumplings]

Indeed :) Helps disperse the heat evenly. Quite common to see people roast raw peanuts using sand in a wok in areas of India and Nepal too ☺️

[@qmbikerider4583]

Love the introduction to Tibetan food, your presentation is lovely. The music in the background, however, is awful, jarring, distracting and unnecessary.

[@HimalayanDumplings]

Thank you for your feedback 💛

[@WaMo721]

Kha tsum...

[@HimalayanDumplings]

Stop trolling my channel 🙌

[@Phjghh]

I am from India. I eat wheat tsampa with peanut butter added for extra calorie..I am thin guy. Barley tsampa is available from nearby shop but I dislike the taste and also pricey.

[@HimalayanDumplings]

Yes, tsampa is a long process to make so it will be more expensive than the more common flour but peanut butter with it sounds like a winning combo 👌

[@annasimsons2705]

why the h... do you play rap music if your aim is to be soooo "traditional" CRAZY !