The Dalai Lama’s Favorite Breakfast is 2,000 Years Old | Ancient Recipes with Sohla
history,history channel,history shows,history channel shows,the history channel,documentary history channel,history documentary,documentary,history channel full episodes,documentaries,history channel documentaries,sohla,sohla el-waylly,ancient recipes,cooking shows,cooking,cooking history,historical cooking,culinary history,recipes,kitchen,bon appetit,binging with babish,how to cook,secret,Tibetan,superfood,everest,expeditions,tsampa,sherpa,Tibet,yak butter
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.
Stay up to date on all of your favorite The HISTORY Channel shows at
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.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
#AncientRecipes
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
Learn more about The HISTORY Channel and watch full episodes on our site:
Check out exclusive The HISTORY Channel content:
History Newsletter -
Website -
Facebook -
Twitter —
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Dalai #Lamas #Favorite #Breakfast #Years #Ancient #Recipes #Sohla
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
http://histv.co/SubscribeHistoryYT
Drew Barrymore in Carmel… sohla
Bulletproof tea.
Giff rolling up with a blender seemed a lot like “I am done with your Giff-smash.”
But what if Giff-smash is your favorite part of the show?
I’m am glad the History Channel has done this series. Happy they ask Sohla. I definitely didn’t know people cooked with sand.
I love hearing Sohla laugh 😅
Tsampa is considered to be very nutritious and gives energy all day long! Thanks for this video. 😍
Love the show good laughs with History lessons and yummy recipes 😋 Sohla is amazing.
Lovs this. This is the direction you should go History Channel!
That salt is gonna fight dehydration, said the lost wanderer. The stranded tourist dived into the sea and began drinking sea water in a desperate attempt to quench his thirst. he died, the end.
The editing on these videos are SUPERB! I love the new silliness History Channel has compared to the 90’s and early 2000’s!🙋♂️🙏👏🤘💪🥰💖🤩😘
I just love Sohla and want to keep watching her.🤩🥰💪👏🙋♂️💖
I love the show idea… but could use a better spokes person….
IS SHE RELATED TO DREW BARRYMORE 😁🤔😉
Great episode! Wish List: I’d love to see some Viking recipes!
I love this heavy metal poppin’ up while they use kitchen devices <3
Sand is cheap to use but you can also use salt and it will work equally well.
Is there a food-grade sand which is used?
Big hitter, the Lama…
Production assistant lookin goooood 😍
hmmm
Can you consider doing a series on the many different Chai teas? This was a great , informative video. Thanks 🙏🏼
Would it taste the same if you toasted the barley without the sand?
What kind of sand is used?
Tsampa porridge with sweet tea very tasty as well.
🤤
Some people must be thinking that tsampa must be very expensive as many of them assuming His Holiness the Dalai Lama is living a very luxurious life. Actually Tsampa is not expensive at all and affordable by any common people. And most Tibetans and many of those living in Himalayan region are eating Tsampa everyday.
Tsampa has more soluble fiber than oats, and is actually recommended for diabetics. When the Tibetans became refugees in India and started eating white rice, many developed diabetes, sadly.
Some how she looks like Queen Latifa
I wonder where they found yak milk and butter.
Long live His Holiness Dalai Lama🙏🙏
This series is so good. Sohla is a joy. The historical information is entertaining. The ability to try some of this at home makes it more engaging. But the edits? The Doom 2016 type music playing when they bust out the blender? Killing me. It’s perfect.
I guess everyone here voted for sleepy joe
The cannabis tidbit is so funny lmao!!! “Are eggs just like ……. Chicken seeds dude???”
For me to make Tsampa i add the ground barley to the hot buttered tea and it’s very liquid tastes just like buttered popcorn, what you made is more of a tsampa gruel for a meal not the drink
Any links between tsampa and champurrado?
I ‚almost, saw my Late Grandma doing her daily chores in Sohla.….…LOVE you Granny.…
03:56 🤣🤣🤣
The Tibetan tea is called ” gha bhocha”. I remember watching my grandmother breaking bits of tea from a brick like tea cluster.
I can’t believe none of the sand sticks!
This was really fascinating. I’ve never seen anything like this before.
Thanks for sharing. Shepherd pie is delicious.
Try making a Lakota dish. ( Wojapi ) goes great with native fry bread.
Everest barista w Buddha toast bread.
I love everything about her, reminds me a lot of my sister.
Awesome episode. How about cooking something Viking? 😃
I;ve had Yak butter tea (with salt) in Bhutan when I was there in 2019
Sohla, my Grandma churned her own butter and she had strong, beautiful arms well into her 80’s. As a child I wanted to churn the butter but needless to say I didn’t have what it took to turn cream into butter. It’s no wonder our ancestors were in great shape. Bake the bread, churn the butter and Grandma even had a washboard for washing clothes which after rinsing, again by hand she would put the clothes through a wringer that she turned by hand and then hung everything on the clothesline. As a child watching her do all of this didn’t seem so remarkable but looking back, I’m now very much aware that she was one of the strongest women I’ve ever known. Strong physically, spiritually…she was a wonderful woman and I treasure my memories of my time with her.