A fiery, rustic condiment of fresh or dried chilies pounded with tomato, onion, garlic, and local cheese, served alongside every Bhutanese meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small stone bowl
Garnishes: cilantro leaves
Instructions
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1
Roast chilies over an open flame or dry pan until charred and blistered.
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2
Pound roasted chilies in a mortar with garlic and salt to form a rough paste.
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3
Add chopped tomatoes and onion, pound lightly to combine while keeping texture chunky.
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4
Mix in crumbled cheese and cilantro.
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5
Add water to reach desired consistency.
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6
Serve immediately as a condiment with any Bhutanese dish.
Did You Know?
Bhutanese consume more chilies per capita than any other nation. Chilies are treated as a vegetable, not a spice.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- knife
Garnishing
cilantro leaves
The Story Behind Ezay
Ezay is the universal Bhutanese condiment, as essential to the table as salt. Every region and household has its own variation, but the core elements of chili, cheese, and aromatics remain constant. It bridges every dish to the Bhutanese palate.
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