These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.
 Tibetan Campa with Fresh Roasted Kamut Flour |
Recipe by Lisa Turner
Cuisine: Tibetan
Published on June 4, 2010
Simple savory no-bake Tibetan black tea and flour balls — great for serving with vegetable dishes or with a salsa or chutney
Flour:
- 1 cup of kamut or wheat berries
Other ingredients:
- fresh brewed black tea
- 1/4 teaspoon sea salt, or to taste
- ghee or oil as needed
Instructions:
Rinse the kamut or wheat berries and soak in water for 8 hours or overnight. Drain and rinse, then let dry in a strainer, tossing occasionally. When the kamut or wheat berries are dry, roast in a dry unoiled pan over medium heat for 5 minutes or until the berries darken a few shades, stirring occasionally. Be sure not to overcook. Let the berries cool to room temperature and then grind to your desired consistency in a coffee grinder. Combine the flour with a teaspoon or so of black tea, salt and ghee or oil. You will want a firm dough, so gradually add the tea and oil. Roll into 1-inch balls and serve with your favorite vegetable dish or or with a spicy salsa or chutney, or refrigerate before serving.
Makes about 1 dozen balls |
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