Tsampa "porridge"

Ingredients for 1 servings:

• 3 tbsp, heaped tsampa (roasted barley flour)
• 1 piece(s) butter, size as desired
• 1 tbsp, levelled cane sugar or as desired or 1 pinch of salt
• some milk, warm or black tea

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 4 minutes

sweet as breakfast/dessert or salty as a bread substitute

Mix the butter and sugar or salt with the warm milk or black tea. Then add the tsampa and mix everything with a spoon until it forms a firm paste. Skilled tsampa eaters also shape it with their fingers, like a kind of bread dough. “Tsampa” is flour made from roasted barley, originating in Tibet, and is traditionally prepared with butter tea. Tsampa is very easy to make at home. Roast the barley in a pan over medium heat, stirring frequently. Grind the still-warm grains in a suitable blender or whatever is suitable. Let the tsampa cool. Stored in sealable containers, it will also keep for a long time. Tibetans eat the salty version with almost every meal as a bread substitute and almost always with a bowl of butter tea. Dipped in spicy sauce or soy sauce, I like to eat it with all kinds of dishes. The sweet version is very popular with children and is also ideal for breakfast or dessert. Soy vanilla yogurt, apple sauce or compote tastes delicious with it.