Thukpa Bhathuk Thukpa bhathuk (or pathuk) centers on the little hand-rolled bhatsa noodles that most resemble, in their shape, Italian gnocchi, but with an extra little scoop. One of the benefits of this shape is that you get a little extra taste of the broth with every bite of bhatsa. Like other Tibetan noodle soups, [...]
Shapale — Tibetan Fried Meat Pie Recipe
August 10, 2012 By 1 Comment
Incredibly delicious, shapale — Tibetan “meat bread” — are hot, savory, juicy meat pies.1 Like momos, shapale are widely loved in the Tibetan community, and will be the first to go at any Tibetan potluck gathering. Some people in Central Tibet eat them for breakfast, but they are more typically served with lunch or [...]
Your Guide to Momos (Tibetan Dumplings)
July 14, 2012 By 6 Comments
What are Tibetan momos? Momos are dumplings stuffed with a variety of ground meat, veggies or cheese, and prepared in various ways, but usually steamed. They are the most well known and beloved of Tibetan dishes. Styles of Cooking steamed (most common) fried (Deep fried if the momos are not steamed first. [...]
How Well Do You Know Your Tibetan Food?
June 9, 2012 By 8 Comments
Eleven Sometimes Surprising Facts about Tibetan Food Test how much you really know about Tibetan cuisine with the list below. Give yourself a point for every fact in the list below you already knew, and please tell us in the comments below how well you did, or if you know any other facts [...]
Tibetan Food: A Visual Guide
April 21, 2012 By Leave a Comment
Tibetan food, which evolved to sustain a hardy people living at an average elevation of 16,000 feet, is like no other food in the world. Who else but Tibetans have a great time drinking salty tea and eating sweet rice in the same sitting? Or grow up on a steady diet of roasted barley flour [...]
Shaptse: Beef with Cabbage
January 1, 2012 By Leave a Comment
« Previous Page 21 22 23 24 25 26 Next Page » The word shaptse means literally “meat (sha) and vegetables (tsel).” In Tibet, this traditionally would have meant yak, beef or mutton meat, plus cabbage (pedzey), as cabbage was one of the few vegetables to grow in Tibet’s high altitude. Today, of course, greenhouses [...]
