Dre-si

Dre-si (pronounced "dray-see") is a term primarily used within the Tibetan language and cultural context to refer to a specific type of traditional Tibetan bread. It is generally a fried bread, often made from barley flour (tsampa) or wheat flour. Dre-si can vary in shape and size depending on regional customs and individual preferences.

The preparation of Dre-si typically involves mixing flour with water and sometimes other ingredients such as yeast or sugar, creating a dough. This dough is then flattened or shaped and deep-fried in oil or butter. The resulting bread is usually crispy and golden brown.

Dre-si holds significance in Tibetan cuisine and is commonly consumed during special occasions, festivals, and religious ceremonies. It is also a staple food in some regions, particularly during the winter months when other food sources may be scarce. It can be eaten plain, dipped in tea (especially butter tea), or served with other dishes. The specific ingredients and methods of preparation can vary considerably across different areas of Tibet and the wider Tibetan diaspora.