Khapse

Traditional Tibetan fried pastry

Khapse (also spelled khapsay) is a traditional Tibetan fried pastry that is commonly prepared during the Losar festival, which is the Tibetan New Year, as well as other festive occasions. These pastries are known for their intricate shapes and are often used as offerings in religious ceremonies.

Preparation

Khapse is made from a simple dough consisting of flour, eggs, butter, and sugar. The dough is kneaded until smooth and then rolled out into thin sheets. Various shapes are then cut from the dough, ranging from simple strips to more elaborate designs such as knots and braids. The shaped dough is deep-fried until golden brown, resulting in a crispy texture.

Khapse pastries arranged on a plate

The frying process is crucial to achieving the right texture, and the oil must be at the correct temperature to ensure the khapse is cooked evenly without becoming too greasy. Once fried, the pastries can be stored for several weeks, making them a convenient treat for extended celebrations.

Cultural Significance

Khapse holds significant cultural importance in Tibetan society. During Losar, families prepare large quantities of khapse to offer to guests and deities. The pastries are often arranged in elaborate stacks on altars as offerings. The different shapes of khapse have symbolic meanings; for example, the "donkey ear" shape is believed to bring good luck.

In addition to Losar, khapse is also made for weddings, birthdays, and other celebrations. It is a symbol of hospitality and is often given as a gift to friends and family.

Varieties

There are several varieties of khapse, each with its own unique shape and preparation method. Some common types include:

• Bulug: A simple, twisted strip of dough.
• Khapsey: A more elaborate design, often braided or knotted.
• Sangkhapse: A larger, more decorative version used for special occasions.

Each variety may have slight variations in ingredients or preparation, depending on regional preferences and family traditions.

Related pages

• Tibetan cuisine
• Losar
• Tibetan culture