Recipe: Ema Datshi
This Bhutanese dish is commonly served with red rice. However, since it is much like a peppery goat cheese fondue, here, it's served with flatbread for dipping instead. And the peppers have been deseeded for a milder taste, but if you prefer a spicier version, use a hotter type of chili pepper, and leave the seeds and membranes intact.
2 tablespoons vegetable oil
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and finely minced
4 jalapeno chilies, deseeded and thinly sliced
1 pound feta cheese, crumbled
1 cup of water (more or less as needed)
Salt to taste
Cilantro leaves for garnish
1 package flatbread (pita, naan, etc.), cut into wedges and lightly toasted
Heat vegetable oil in a saucepan over medium heat. Add onion, garlic and chilies and stir-fry until tender and lightly browned. Reduce the heat a little, add feta cheese, and stir until the cheese melts. Add water a little at a time, until the mixture reaches a creamy consistency. Season with salt to taste. Transfer to a serving dish and garnish with cilantro leaves. Ema Datshi may be served warm or at room temperature, with flatbread for dipping. Serves 4.