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 [...]
Nyi-Shu-Gu Traditions: Out with the Old
November 25, 2012 By Leave a Comment
We continue our series of posts on traditions related to Losar, Tibetan New Year, with a deeper look at the rituals that take place in the closing days of the outgoing year. Two weeks ago we offered a vegetarian recipe for guthuk, the special noodle soup that is the highlight of nyi-shu-gu, the eve [...]
Vegetarian Guthuk Recipe
November 11, 2012 By Leave a Comment
We’re continuing our series of posts on traditions relating to the Tibetan New Year – Losar – with a vegetarian recipe for the very popular guthuk soup eaten on the night before Losar’s Eve. Guthuk is the only Tibetan food that is eaten only once a year, on the last day of the year, [...]
Dresil Recipe: Easy Tibetan Sweet Rice
October 20, 2012 By 2 Comments
Though we’re still months away from making the wonderful foods related to Losar, the Tibetan New Year, we wanted to begin a series of posts that slowly build up to the major Tibetan holiday, so that when Losar 2013 rolls around in February, we will all be ready. We’ll start off with a dresil [...]
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 [...]
Thukpa Bhathuk Recipe
September 1, 2012 By 6 Comments
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, [...]
