By Akshara
May 20, 2026
Ema Datshi is the national dish of Bhutan and is surprisingly simple to prepare, relying on the quality of the chilies and the richness of the cheese. It is a bold, spicy, and deeply comforting stew that is traditionally served alongside red rice. While authentic recipes often use specific Bhutanese cheeses, a combination of feta and mozzarella provides a similar tangy and stretchy consistency that works perfectly in home kitchens.
10 to 12 green or red chilies, slit lengthwise  1 cup water  1/2 cup crumbled feta cheese and 1/2 cup shredded mozzarella  2 cloves garlic, minced  1 tbsp butter or oil
Heat the butter in a pan and sauté the garlic for a few seconds before adding the slit chilies.
Pour in the water and bring the mixture to a simmer, cooking for about 5 minutes until the chilies have softened.
Lower the heat and add the cheeses, stirring continuously until the mixture thickens into a creamy, stew-like consistency.
Continue to cook for another 2 to 3 minutes until the cheese is fully melted and coats the chilies, then serve hot with steamed rice.