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Translation: Bhutanese Chili-Cheese Stew
Alternate Spellings: Ema Dashi
Recipe Type: Soup
Average User Rating: 0.46 / 5
Vegetarian / Vegan: Vegetarian
The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos in place of the hot peppers.
1/2 lb. hot green chilis (jalapenos, serranos, Thai chilis - your choice depending on heat tolerance)
1 medium sweet onion, diced small
3/4 cups water
1/2 lb. Danish feta cheese
2 tsp. vegetable oil
2 tomatoes, diced
4 cloves garlic, chopped
1/2 tsp. fresh cilantro leaves, chopped
Remove seeds and ribs from chilis and cut chilis lengthwise into 4 slices each. Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes. Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir. Serve with Bhutanese red rice.
Submitted By: Chris
Prep Time: 5 minutes
Cooking Time: 15 minutes
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