Skyu
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Thumb-shaped wheat dough pieces cooked with root vegetables in a broth, often finished with milk.
Region: LadakhOccasion: Everyday winter mealTime: 45 minServes: 4Vegetarian
Ingredients
- 2 cups wheat flour
- Water to knead
- 1 potato, 1 turnip and 1 carrot, cubed
- 1 onion, chopped
- 2 garlic cloves
- 1 tbsp butter or oil
- 5 cups water
- 1 cup milk (optional)
- A handful of spinach or other greens
- Salt to taste
Method
- Knead the flour with water into a firm dough and rest it for 15 minutes.
- Pinch off small pieces and press each with the thumb on the palm to make little cup-shaped dumplings.
- Heat the butter and fry the onion and garlic. Add the vegetables, water and salt and bring to a boil.
- Drop in the dough pieces and cook for 10–15 minutes until they are soft.
- Add the greens and the milk and simmer for a few minutes more.
History
Skyu is one of the most traditional Ladakhi dishes, made with local wheat and the hardy vegetables, such as turnip and potato, that store well through winter.
Significance
A thick, nourishing stew, skyu is everyday food in winter, when fresh produce is scarce and temperatures fall far below freezing.