Recipies

Ema Datshi (एमा दात्सी)

About Ema Datshi (एमा दात्सी)

Ema Datshi is considered the national dish of Bhutan. While not originally from Nepal, it's a popular dish in Nepali households, especially those with Bhutanese or Nepali-Bhutanese heritage, and can be found in some Nepali restaurants. It's appreciated for its simple preparation, spicy kick, and cheesy flavor that complements Nepali cuisine.

Picture of Ema Datshi

History

Ema Datshi's history is deeply rooted in Bhutanese culture. It primarily reflects the availability of ingredients like chilies and cheese in the Himalayan region. Its spread to Nepal has likely been through migration and cultural exchange between the two countries, especially given the close proximity and shared borders. While it doesn't have a long, independent history within Nepal, its adoption highlights Nepali interest in neighboring culinary traditions. The ease of the recipe, which requires minimal ingredients, has contributed to its popularity as well.

Fact 1

Ema Datshi literally translates to 'chili cheese' in Dzongkha, the Bhutanese national language.

How to prepare?

Green chilies - 6-8 wholeCheese - 250 grams, cubedOnion - 1 medium, chopped (Optional)Garlic - 2 cloves, minced (Optional)Tomato - 1 medium, chopped (Optional)Water - 1/2 cupCooking oil - 1 tbsp

Learn step by step to prepare Ema Datshi

  • 1
    Heat oil in a pan, add onions and garlic and saute till golden brown
  • 2
    Add the tomatoes and saute for a minute
  • 3
    Add the green chilies and cook until they soften slightly, but do not brown the chilies.
  • 4
    Add the cubed cheese and water.
  • 5
    Cover the pan and simmer until the cheese melts and the sauce thickens to your desired consistency.
  • 6
    Stir occasionally to prevent the cheese from sticking to the bottom of the pan.
  • 7
    Serve hot with rice or your choice of grain
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