MithoSha phaley
Sha phaley, also known as shabhalep, is a Tibetan dish of bread stuffed with seasoned meat and cabbage, which is then fashioned into semi-circular or circular shapes, and is either deep-fried or pan-fried based on regional variations.
Ingredients
- 2 1/2 cups All-purpose flour
- 3/4 cup Water, for the dough
- 400 g Buffalo mince
- 2 cups Cabbage, very finely shredded
- 1 large Onion, finely chopped
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 1/2 cup Spring onion, chopped
- 1 tbsp Soy sauce
- 1 tbsp, plus more to serve Chili sauce
- 1 tsp Cumin powder
- 1 tsp Black pepper
- 750 ml Vegetable oil, for deep frying
- to taste Salt
Steps
- Makes about 8 pies, serving 4. Knead the flour, salt and water into a soft, smooth dough and rest it 30 minutes under a damp cloth.
- Salt the shredded cabbage, leave it 10 minutes, and squeeze the water out hard; wet filling steams inside the pie and bursts the seal.
- Mix the cabbage with the buffalo mince, onion, garlic, ginger, spring onion, soy sauce, chili sauce, cumin, pepper and salt.
- Roll the dough into 6-inch discs, spread the filling over one half leaving a clear border, and fold the other half over.
- Press the edge firmly, then crimp it or trim it with a bowl into a neat half-moon. A leak here lets oil into the filling.
- Heat the oil to 160-170C, which is moderate on purpose: any hotter and the crust colours before the mince cooks.
- Fry two at a time for 5-6 minutes, turning once, until deep golden and the filling is cooked through.
- Drain on a rack and serve hot with chili sauce, or with a bowl of clear momo broth on the side.
Nutrition
| Per serving (2 pieces · deep-fried Tibetan bread) | Per 100 g |
|---|---|
| 618 kcal | 206 kcal |
| Protein: 33.3 g | 11.1 g |
| Carbs: 66.6 g | 22.2 g |
| Fat: 23.4 g | 7.8 g |
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