Sonam’s Tsampa

Stir the tsampa well with the cold soup, add butter.

Stirring occasionally, simmer at the lowest temperature for about five minutes to a thick paste on low heat.

Sauce: finely crush garlic with butter and salt, stir in water and tsampa.

Serve with spinach leaves seasoned with cumin and dried beef.

(*) Tsampa is roasted, ground barley. In the highlands of Tibet it is the main food. It is prepared in various ways, for example, mixed with tea or milk and kneaded into balls and eaten with a spicy sauce with meat or vegetables.

Tsampa tastes just as good in Birchermüesli as well as with yogurt, fruit juice, milk or possibly curd cheese.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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