2–3 tbsp
3 dl
1 leaf
1 leaf
1 tsp
1–3 tbsp
optional, 1 tsp
a pinch
a pinch
1 tsp
some
1 tsp
1–2 tbsp
3 dl
some
1–2 tbsp
- Wash and dice the pointed cabbage into thin stripes and add them to a pressure cooker. Also add a bay leaf, water and whole buckwheat. Cook on high pressure, for about 10 min.
- When done, open lid according to manual. If not all liquid is dissolved yet, strain through a sieve and make sure to set it aside, as we use it later. Put the cooked but dry buckwheat, cabbage mixture into a bowl.
- Now add flaxseed flour and one or two tablespoons buckwheat flour to the mixture. Also add the spices, black cumin oil, tamarind and salt to taste. Mix well until the ingredients combine into a compact form. Add more flour if necessary.
- Divide into two and sprinkle with some more buckwheat flour to form two equal balls and press them into patties (4-5 cm height).
- In a coated pan heat few sesame oil and fry them on low heat from both sides (keep lid closed). Also add the bay leave.
- Meanwhile mix tamarind, tapioca starch and salt with 3 dl of cold water or the remaining buckwheat water. Make sure there are no lumps.
- Now add the water mixture to the «Tätschli». Close lid and simmer for a while. The liquid should reduce and thicken. If desired, there can be stirred in white tahina to make it creamy.
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