Bagtsha markhu(བག་ཚ་མར་ཁུ།) is a sweet Tibetan dish traditionally made with dough balls, butter, cheese, and honey.

Bagtsha is a sort of noodle shaped like a lump of dough or a curled shell. The curled shape is similar to Jin Chinese cat ear noodles or Italian cavatelli. To make it, press dough balls so they curl into a shell shape, then boil.

This vegan adaptation omits dairy and simply uses honey to sweeten bagtsha.

Recipe

Ingredients

• 2 cup all-purpose wheat flour
• ½ tsp salt
• ¾ cup water
• ½ cup honey

Directions

• combine flour, salt
• gradually add water until combined into dough
• rest dough 2 to 5 minutes
• knead dough
• rest dough 15 to 30 minutes
• shape and divide into ½ inch balls, dusting with flour to prevent sticking
• press each ball to curl into a shell shape (optional)
• boil 2 to 5 minutes
• drain
• let cool
• add honey
• serve