 Khapse in the making | |
| Alternative names | Zhero |
|---|---|
| Type | Biscuit, Pastry |
| Place of origin | Tibet |
| Main ingredients | Flour, butter or oil, sugar |
Khapse (from Tibetan: ཁ་ཟས་), Khapsey or colloquially known as amjok (from Tibetan ཨམ་བྱོག་ (Ear)) is a deep-fried Tibetan biscuit [1] that is traditionally prepared during the Tibetan New Year or Losar. [2] [3] [4] [5] The dough for the khapse is usually made with flour, eggs, butter and sugar [6] and is then shaped into different shapes and sizes. Some are sprinkled with powdered sugar, while other shapes, such as the donkey ear-shaped khapseys, are decorative. [7]
See also
References
- ^ "Khapse Recipe:How to make?". Yowangdu.com. Retrieved 23 December 2012.
- ^ "A Tibetan Biscuit- Khapse". exploretibet.com. Retrieved 11 August 2014.[ unreliable source?]
- ^ "Go beyond momos, thukpas and try these 7 Tibetan dishes". Hindustan Times. 2021-06-19. Retrieved 2022-05-27.
- ^ McElveen, Lily (2023-05-20). "The Ultimate Guide To Tibetan Food". Mashed. Retrieved 2024-04-05.
- ^ "Everything you need to know about Lhosar, the Nepali Lunar New Year". SBS Language. Retrieved 2024-04-05.
- ^ "Everything you need to know about Lhosar, the Nepali Lunar New Year". SBS Language. Retrieved 2024-04-05.
- ^ Norbu, Jamyang. "Dipping a Donkey-Ear in Butter Tea". Shadow Tibet. Retrieved 3 March 2011.
- ^ "Sangha Bhaley". 18 February 2014.
- ^ "Tibetan Pastry: Tenshi-Bhakthuk". YouTube.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |
 | This Tibetan cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
Khapse in the making | |
| Alternative names | Zhero |
|---|---|
| Type | Biscuit, Pastry |
| Place of origin | Tibet |
| Main ingredients | Flour, butter or oil, sugar |
Khapse (from Tibetan: ཁ་ཟས་), Khapsey or colloquially known as amjok (from Tibetan ཨམ་བྱོག་ (Ear)) is a deep-fried Tibetan biscuit [1] that is traditionally prepared during the Tibetan New Year or Losar. [2] [3] [4] [5] The dough for the khapse is usually made with flour, eggs, butter and sugar [6] and is then shaped into different shapes and sizes. Some are sprinkled with powdered sugar, while other shapes, such as the donkey ear-shaped khapseys, are decorative. [7]
See also
References
- ^ "Khapse Recipe:How to make?". Yowangdu.com. Retrieved 23 December 2012.
- ^ "A Tibetan Biscuit- Khapse". exploretibet.com. Retrieved 11 August 2014.[ unreliable source?]
- ^ "Go beyond momos, thukpas and try these 7 Tibetan dishes". Hindustan Times. 2021-06-19. Retrieved 2022-05-27.
- ^ McElveen, Lily (2023-05-20). "The Ultimate Guide To Tibetan Food". Mashed. Retrieved 2024-04-05.
- ^ "Everything you need to know about Lhosar, the Nepali Lunar New Year". SBS Language. Retrieved 2024-04-05.
- ^ "Everything you need to know about Lhosar, the Nepali Lunar New Year". SBS Language. Retrieved 2024-04-05.
- ^ Norbu, Jamyang. "Dipping a Donkey-Ear in Butter Tea". Shadow Tibet. Retrieved 3 March 2011.
- ^ "Sangha Bhaley". 18 February 2014.
- ^ "Tibetan Pastry: Tenshi-Bhakthuk". YouTube.
|
| This dessert-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Tibetan cuisine-related article is a stub. You can help Wikipedia by expanding it. |