Gyabrag

Last updated
Gyabrag
Type Pancake
Place of origin Tibet
Main ingredients Barley flour, yak butter, cheese curds, sugar

In Tibetan cuisine, gyabrag is a pancake, made with barley flour, yak butter, dry cheese curds and sugar. [1]

Tibetan cuisine cusine connected to Tibet

Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbours. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yoghurt and soups. Vegetarianism has been debated by religious practitioners since the 11th century, but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.

Pancake Thin, round cake made of eggs, milk and flour

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.

Barley flour

Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour.

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References

  1. Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 35. ISBN   978-7-5085-0254-0 . Retrieved 5 August 2011.