Tibetan Campa with Fresh Roasted Kamut Flour

These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.

Tibetan Campa with Fresh Roasted Kamut Flour

Recipe by Lisa Turner Cuisine: Tibetan Published on June 4, 2010 Simple savory no-bake Tibetan black tea and flour balls — great for serving with vegetable dishes or with a salsa or chutney Print this recipe Flour: 1 cup of kamut or wheat berries Other ingredients: fresh brewed black tea 1/4 teaspoon sea salt, or to taste ghee or oil as needed Instructions: Rinse the kamut or wheat berries and soak in water for 8 hours or overnight. Drain and rinse, then let dry in a strainer, tossing occasionally. When the kamut or wheat berries are dry, roast in a dry unoiled pan over medium heat for 5 minutes or until the berries darken a few shades, stirring occasionally. Be sure not to overcook. Let the berries cool to room temperature and then grind to your desired consistency in a coffee grinder. Combine the flour with a teaspoon or so of black tea, salt and ghee or oil. You will want a firm dough, so gradually add the tea and oil. Roll into 1-inch balls and serve with your favorite vegetable dish or or with a spicy salsa or chutney, or refrigerate before serving. Makes about 1 dozen balls