(Tira’pila Thira)
(Glanvarian Version)
A savory-sweet staple of Nava’tano Vale, tira’pila’thira is often served during springtime festivals, weekend markets, and to celebrate Hilda sightings. Known for its golden crust and deeply comforting center, it uses thick yak cheese (thira’tano’kai) and herbal notes native to the Vale. Best enjoyed warm, ideally with a drizzle of honey and a local fruit compote.
Ingredients:
For the Crust
- 2 cups finely milled noko flour (or any rich whole grain)
- ½ cup chilled yak butter (or regular unsalted butter)
- 1 tsp salt
- 4–6 tbsp cold water
For the Filling
- 2½ cups grated thira’tano’kai ( yak cheese)
- ½ cup thick cream (preferably sanu’nava—yak milk)
- 1 egg (or paka’pila, as the locals call it)
- 1 tbsp chopped chive or wild herb from the Vale (like moonvine or starthistle)
- Optional: a pinch of cracked pepper or smoked salt
To Finish
- Honey or hama’ranu preserve for serving
- A ceremonial head nod in Hilda’s direction
Instructions:
- Prepare the crust
- In a large bowl, mix flour and salt. Cut in chilled butter with a fork (or your hands, if you respect the land). Add water slowly until the dough comes together. Chill while preparing filling.
- Make the filling
- Whisk cream and egg together. Fold in grated cheese and herbs until rich and thick. It should smell like comfort and defiance.
- Assemble
- Roll out the dough and press into a shallow pie tin or rustic clay dish. Fill with the cheese mixture. Optional: top with a decorative crust lattice or a carved yak motif (said to bring fortune).
- Bake
- Bake at a medium fire (or 375°F / 190°C) for 30–35 minutes, until golden and bubbling. Let rest for at least 10 minutes before slicing.
- Serve
- Spoon warm compote over the pie—or serve beside roasted root vegetables for a true Vale-style meal.
Local Note:
“If it doesn’t melt your heart or singe your tongue, it wasn’t made right.”
— Farmer Finn (on days Hilda lets him speak)
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