Absolutely! While Tibetan food has a reputation for being quite exotic, the great majority of the most common Tibetan recipes can be made with common ingredients and kitchen utensils. There are some unusual ingredients, and it helps to have access to a good Asian foods market, but almost none of the unusual ingredients are essential [...]
Changkol Recipe: To Start Losar Morning Off Right
February 2, 2013 By 4 Comments
Try some changkol, as Tibetans do, for the first dish you eat on the first day of Losar, Tibetan New Year :-) Changkol, also sometimes called koenden, is pretty exotic from a western perspective, and may not be the most appetizing-looking dish, though we think a lot of folks who try it will like [...]
Thue: An Original Tibetan Treat
January 19, 2013 By Leave a Comment
Although Tibetan cuisine has very little on the sweet side, one special treat – thue – is a sugary, buttery, cheesy brick of goodness that is eaten at Losar and other special occasions, like weddings or the Shodon (yogurt) festival. (See the Know Your Tibetan Holidays post.) The uncooked squares, held together by vast [...]
Khapse Recipe: How to Make Tibetan Losar Pastries
December 23, 2012 By 6 Comments
As part of a series walking you through some of the traditions of Losar, Tibetan New Year, we are offering here a recipe for a simple type of khapse. See our Losar guide for celebrating Tibetan New Year >> Khapse (or khapsey) is a beloved, deep-fried pastry eaten and offered most commonly at Losar, but [...]
Tibetan Chang: How to Make Rice Beer
December 2, 2012 By 17 Comments
Tibetan chang is an alcoholic drink that is made of barley, rice or millet. Tradtionally, it is a very common part of life. Tibetans drink it at funerals and celebrations, while working and playing, and at all ages. Little kids get a little taste of chang and many elders drink it as well. Just about [...]
Tsampa: It Doesn’t Get More Tibetan Than This!
September 29, 2012 By 5 Comments
Tsampa is a hearty, nutty-tasting flour made from roasted barley. It is the most uniquely Tibetan of all foods. In fact, the grain is so integral to Tibetan culture that Tibetan people are collectively referred to as tsampa-eaters, or po mi tsamsey.* The most common way to eat tsampa is to mix it by hand [...]
