Bhutan
Bhutanese Ema Datshi
Bhutanese chiles simmered until tender and folded into a simple cheese sauce, served with plenty of rice.
About this dish
Ema datshi centers chiles as the vegetable rather than merely a seasoning. Bhutanese cheese differs from common U.S. supermarket cheeses, so this home version uses a mild farmer’s cheese with a little feta for salt and tang. Heat level can be adjusted by mixing hot and mild green chiles.
Ingredients & method
Ingredients
- 10–12 long green chiles, a mix of mild and hot, slit lengthwise
- 1 small onion, thinly sliced
- 2 garlic cloves, sliced
- 1 small tomato, chopped, optional
- 1 1/2 cups water
- 8 oz farmer’s cheese, crumbled
- 2 oz feta, crumbled
- 1 tbsp butter
- Kosher salt, only if needed
- Steamed red or white rice, for serving
Method
- 1. Combine chiles, onion, garlic, tomato if using and water in a wide pan. Simmer 8–10 minutes until the chiles are tender.
- 2. Lower the heat and add farmer’s cheese, feta and butter.
- 3. Warm gently without hard boiling, nudging the cheese into the liquid until a loose sauce forms.
- 4. Taste before adding salt because the feta may be enough.
- 5. Serve immediately with steamed rice.
Build the dish from its components
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.