Bhutan

The dish

Ema datshi is cheese-covered chilies, and it’s the national dish. I made the version with eggs. Khur-le are buckwheat crepes. I used serrano chilies and a mix of mozzarella and feta.

What we thought

I quite enjoyed the combination. The savory pancakes were great when paired with the spicy chilies. I ended up giving it a 3/5 just because it wasn’t something I’d make again. Good one-time experience, but not good enough for me to make for the family on a regular basis.

Ingredients and directions

Khur-le (Buckwheat Crepes)

Ingredients

• 1 cup buckwheat flour
• 1 egg

Enough water to make the batter thin and pourable.

• Water (approx. 1 to 1.5 cups, enough to form a thin, pourable batter)
• A pinch of salt

Butter for greasing the pan

Directions

1. Whisk the buckwheat flour, egg, and salt together while slowly adding water until you get a smooth, thin consistency. The consistency is that of crepe batter, meaning thin enough you can pour and spread across the pan.
2. Heat a skillet over medium heat and grease it with butter.
3. Pour batter into the pan, spreading the batter into a thin, round circle. It’s a crepe.
4. Cook until the surface is set. Flip it over and cook until done. I like mine a little crisp around the edges so I cook them a bit longer.

Egg Ema Datshi (Bhutanese Chili Cheese Eggs)

The number and type of chilies depends on your spice tolerance. I used serranos, but any green chili works. The heat is meant to contrast with the buckwheat crepes (khur-le) served alongside.

Ingredients

• 2–3 eggs
• 1 tbsp butter
• 3–4 garlic cloves, finely chopped
• 3–5 green chilies, chopped
• 1 small onion, sliced
• 1/2 cup water
• 1/2 cup shredded mozzarella
• 1/4 cup crumbled feta
• Salt and black pepper to taste

Directions

Melt the butter in a pan over medium-low heat. Sauté the onion for 2–3 minutes, then add the garlic and chilies. Cook about 5 minutes, until the chilies are slightly tender.

Pour in the water and bring to a gentle simmer.

Add the mozzarella and feta, cover, and cook a few minutes until melted. Stir gently into a creamy sauce. Season with salt and pepper.

Crack the eggs directly into the sauce. Cover and cook 2–3 minutes, until the whites are set but the yolks are still soft and runny.

To serve: Tear off pieces of khur-le and use them to scoop up the eggs and cheese.