The Dalai Lama's Favorite Breakfast is 2,000 Years Old | Ancient Recipes with Sohla

For over 2,000 years, Sherpas on Mt. Everest have been fueled by a Tibetan porridge called tsampa. Sohla cooks up a traditional version of the dish along with yak butter tea - and learns that cooking with sand is strangely satisfying, in this episode of Ancient Recipes.

THE RECIPES

For the Tsampa:
- 1 cup barley
- 3 cups sand

1. In a medium bowl, rinse barley with cold tap water, swishing and rubbing the grains with your hands to loosen the hull. Repeat two more times.
2. Add the sand to a wok and heat over high. Add the barley and cook, stirring constantly, until evenly toasted.
3. Sift to remove sand and finely grind the barley into flour in a mortar and pestle.

For the Yak Butter Tea:
- 4 cups water
- 2 tablespoon loose leaf Nepalese tea
- 1 teaspoon kosher salt
- ½ cup Yak milk
- 2 tablespoons yak butter or ghee

1. In a medium pot, bring the water to a boil. Add the tea leaves and boil for two minutes. Add the salt and stir to dissolve.
2. Remove from heat, add the milk, and strain the tea into the churn.
3. Add the butter and churn

For the Cham-dur (Tsampa Porridge):
- 4 tablespoons tsampa
- ½ cup butter tea
- 1 teaspoon yak butter or ghee
- kosher salt

1. Add Tsampa to a bowl.
2. Add the butter tea, butter & salt. Mix together.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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