{"id":20075,"date":"2024-05-10T07:35:23","date_gmt":"2024-05-10T11:35:23","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=20075"},"modified":"2024-05-10T07:35:23","modified_gmt":"2024-05-10T11:35:23","slug":"on-the-road-to-shabaley","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=20075","title":{"rendered":"On the Road to Shabaley"},"content":{"rendered":"

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\nThese Tibetan stuffed pastries are called shabaley (you might see sha phaley, shabhalep, or other spellings \u2013 sha means meat, phaley means bread) and they\u2019re tastier than you\u2019d imagine from a quick glance at their pedestrian exterior. The pockets are prepared by deep frying, shallow frying, or even steaming like dumplings.<\/p>\n

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\nShapes can be circular or semicircular, and in this case the shape and outer edge crimping identify the filling: chicken, beef, and veggie. Tibetan food generally isn\u2019t spicy, but if you don\u2019t want to walk on the mild side, they arrive accompanied by sepen, a flavorful and fiery hot sauce.<\/p>\n

Of course, you don\u2019t have to journey to Tibet to sample these! Simply join me on my Ethnic Eats in Elmhurst ethnojunket. Check it out here<\/a> and sign up to join in the fun!<\/p>\n

(And if any of you get the pun in the title of this post \u2013 which has nothing to do with Mandalay \u2013 we can be BFFs. \ud83d\ude09)
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These Tibetan stuffed pastries are called shabaley and they\u2019re tastier than you\u2019d imagine from a quick glance at their pedestrian exterior. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[119],"class_list":["post-20075","post","type-post","status-publish","format-standard","hentry","category-snacks","tag-tibetan"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20075"}],"version-history":[{"count":7,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20075\/revisions"}],"predecessor-version":[{"id":20080,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20075\/revisions\/20080"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}