The Shaphaley (ཤ་བག་ལེབ་), also known as shabhaley, shabaley or sha phaley, is a traditional Tibetan dish: a kind of fried calzone filled with spiced meat and vegetables.
“Shya” means meat, while “phaley” means bread: meat wrapped in bread – bread!
Popular among Tibetan exile communities and Nepal’s Sherpas, it is especially appreciated for its crispy exterior and juicy filling.
A pastry filled with minced meat (beef, pork, or chicken) and cabbage, shaped into semicircular or circular forms, and then pan-fried or deep-fried, depending on regional variations.
In Tibet, yak meat is traditional, but elsewhere beef is commonly used.
Often, other ingredients are added, such as onions, ginger, garlic, spices, and sometimes corn.
Shaphaley is often served with a tomato and garlic-based sauce, like Bhyattal in Nepal, or with momo or mint chutney.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs flour
- 3 cups water
- 1 pinch salt
- 2 lbs ground beef (or yak, or chicken, or pork)
- 7 oz cabbage (chopped)
- to taste fresh ginger (chopped)
- to taste Sichuan pepper
- 3 cloves garlic (chopped)
- 2 green onions
- 1 tbsp soy sauce
- to taste cilantro
- to taste salt
- to taste vegetable oil
Steps
Dough:
Mix flour and water until a smooth and pliable dough forms.
Knead for at least 5 minutes.
Cover and let rest for at least 2 hours at room temperature.
Filling:
In a large bowl, combine ground meat with all chopped vegetables and spices.
Add soy sauce, and adjust salt.
Mix well until you get a homogeneous mixture.Assembly:
Divide the dough into balls and roll them into discs about 3 inches in diameter.
Place a generous tablespoon of filling on a disc and cover with another disc, sealing the edges well.
For a decorative edge, pinch and fold the sealed edges.
Heat oil in a large pan.
Fry the shaphaley over medium heat until golden on both sides (about 6-7 minutes per side).
Ensure the meat is fully cooked.Alternatively, pan-fry with little oil, turning several times.
Other Similar Dishes
It closely resembles the national dish of Crimean Tatar cuisine, the Chebureki, with the only addition of cabbage filling in shaphaley.
A similar dish is also eaten in Brazil, called Pastel, a very popular fast food dish. Although it is somewhat similar to shaphaley, the pastel can also have a sweet filling.
FAQ (Questions and Answers)
Can Shaphale be baked or air-fried?
Baking
Bake the Shaphaley on the middle rack of the oven for 20 minutes at 350 °F until golden. Let them rest for 10 minutes before consuming.
Air Frying
Lightly grease the air fryer basket, place the Shaphaley spaced apart. Air fry for 15 minutes at 350 °F.
You can also purchase the air fryer directly on the COSORI website with a 25% discountWhat is the recipe for the accompanying Bhyatal sauce?
Bhyatal is a traditional Nepalese tomato-based sauce, known for its sweet and sour, slightly spicy flavor.
It is often served at weddings, festivals, and other special occasions, accompanying dishes such as Yomari, rice, bread, or flattened rice (chiura).
🌶️ Traditional Recipe for Bhyatal Sauce (Nepalese Tomato Curry)
Ingredients:
4–5 ripe tomatoes
1–2 green chilies (adjust to taste)
1 tsp fenugreek seeds (methi)
1 tsp cumin seeds
2 tbsp mustard oil (or vegetable oil)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp sugar (optional, to balance acidity)
Salt to taste
Juice of ½ lemon (optional)
Roast the tomatoes and chilies over a direct flame or in a hot pan until the skin blackens and the flesh softens.
In a pan, heat the oil and add fenugreek and cumin seeds. Fry until they turn golden and aromatic.
Add turmeric and coriander powder, mixing well.
Combine the roasted tomatoes and chilies, mashing them to a sauce-like consistency.
Cook over medium heat for 5–7 minutes, adding salt and sugar to taste.
Add lemon juice if desired, mix well, and serve warm or at room temperature.
