Vegetarian Ema Datshi (Bhutan Chili Cheese Stew) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India. Ingredients:
1/2 lb hot green chili (jalapenos, serranos, thai chilis, your choice depending on heat tolerance or use poblanos or anaheim) |
1 medium sweet onion, diced small |
3/4 cup water |
1/2 lb danish feta cheese |
2 teaspoons vegetable oil (i like olive oil) |
2 tomatoes, diced |
4 garlic cloves, chopped |
1/2 teaspoon fresh cilantro leaves, chopped |
Directions:
1. Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2 slices.
2. Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
3. Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
4. Serve with Bhutanese red rice or brown rice.
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