Skyu (Ladakhi Pasta Stew)

High in the mountains of Ladakh, families shape little dough pieces with their thumbs and cook them in a simple stew of turnips, potatoes and carrots. It is the perfect winter food – and children love shaping the 'skyu'.

Video by Zulikha’s Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 30 min
• Cook 30 min
• Vegetarian
• Famous in Ladakh

Ingredients

• For the dough: 250 g atta or wheat flour, ½ tsp salt, about 130 ml water
• 1 tbsp ghee or butter
• 1 onion, chopped
• 2 garlic cloves, 1 tbsp ginger – chopped
• 1 tomato, chopped
• 1 potato, 1 carrot, 1 turnip – diced
• 1.2 litres vegetable stock or water
• ½ tsp turmeric
• 1 tsp salt
• a handful of spinach
• 100 ml milk or yogurt (optional)
• fresh coriander

Method

1. Knead flour, salt and water to a firm dough and rest 15 minutes. Roll into thin ropes, pinch off cherry-sized pieces and press each with your thumb into a small cup shape.
2. Heat the ghee, fry onion, garlic and ginger, then the tomato until soft.
3. Add the diced vegetables, turmeric, salt and the stock and bring to a boil. Simmer for 10 minutes.
4. Drop in the skyu and cook for 10–12 minutes until tender, stirring now and then.
5. Add spinach and the milk if using, heat through and serve with coriander.

Tip: Make the skyu thin – thick ones stay doughy inside.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.