Khur-le are traditional Bhutanese buckwheat pancakes from the central highlands. Thin, crepe-like, and slightly nutty in flavor, they are a staple carbohydrate in Bumthang and other buckwheat-growing regions.
Overview
Khur-le (also spelled khuli or khuley) are thin buckwheat[1] pancake[2]s traditional to the central highlands of Bhutan, particularly Bumthang district. They serve as a staple carbohydrate alternative to rice in regions where buckwheat is the primary grain crop.
Preparation
Buckwheat flour is mixed with water to create a thin batter, which is poured onto a hot griddle or flat stone and cooked into thin, crepe-like pancakes. No leavening is used — the pancakes are flat, slightly chewy, and have a distinctive nutty flavor from the buckwheat.
Serving
Khur-le are served with a variety of accompaniments: ema datshi, shamu datshi, honey and butter, or ezay. They are often eaten at breakfast[3] or as an accompaniment to meals in place of red rice.
References
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