Skyu – Traditional Stew of Ladakh
Skyu is one of Ladakh’s most traditional and nourishing dishes. This hearty stew is typically made with hand-rolled wheat dough balls, root vegetables like potatoes and carrots, and sometimes meat such as mutton or yak. It’s slow-cooked for hours, making it rich in flavor and ideal for Ladakh’s cold climate.
Main Ingredients:
- Wheat flour (for dough)
- Carrots, potatoes, turnips, and other local vegetables
- Mutton or yak meat (optional)
- Onion, garlic, and ginger
- Salt, turmeric, and local Himalayan spices
- Oil or ghee
Preparation:
The process begins by preparing small dough balls or thumb-pressed pasta from wheat flour. These are added to a stew pot filled with sautéed onions, garlic, and vegetables. Water and spices are added, and the mixture is left to simmer for hours until everything becomes tender and flavorful.
Skyu is often enjoyed with Tingmo (steamed bread) or simply on its own as a warm, filling meal. It reflects the self-sustaining mountain lifestyle of Ladakhi communities.