If you’ve ever eaten with Tibetans, you know that it is rare to have a meal that does not involve sepen, Tibetan hot sauce. Tibetan food itself tends to be mild, but that doesn’t mean that everyone doesn’t fire up almost every dish on the plate with dollops of sepen. This can include pretty [...]
How to Cook Dal Bhat, Tibetan Style
January 20, 2012 By 21 Comments
Dal bhat is a traditional Nepali or Indian food consisting of lentil soup (dal) served with rice (bhat), which Tibetans began to cook after we came into exile. Traditionally Tibetans in Tibet don’t cook dal, but it is a very common dish of Tibetans who live outside our country, especially those who live in India [...]
Logo Momo: Pan Fried and Steamed Tibetan Bread
January 1, 2012 By Leave a Comment
« Previous Page 11 12 13 14 15 16 17 18 19 20 Next Page » Logo Momo is a very typical Tibetan bread, which is both fried and steamed, which seems to be unique to Tibet, as we’ve never seen this in any other culture’s bread. Though unusual, it is simple and easy to [...]
Balep Korkun
January 1, 2012 By Leave a Comment
« Previous Page 11 12 13 14 15 16 17 18 19 20 Next Page » Tibetans make so many kinds of bread, but these small, round breads are among the very easiest to make. This recipe is very popular in Central Tibet, where it is made at home, but also easily purchased at little [...]
Sepen: Tibetan Hot Sauce
January 1, 2012 By Leave a Comment
« Previous Page 11 12 13 14 15 16 17 18 19 20 Next Page » You would be hard pressed to have a meal in Lhasa, and in Tibetan communities in exile, without being offered a healthy serving of fiery Tibetan hot sauce. While Tibetan food itself is very rarely spicy, Tibetans love to [...]
“Pa”: Tsampa (Roasted Barley Flour) Dish
January 1, 2012 By Leave a Comment
« Previous Page 11 12 13 14 15 16 17 18 19 20 Next Page » Tsampa, the most uniquely Tibetan of all Tibetan foods, is a hearty, nutty-tasting flour made from roasted barley. The most common way to eat tsampa is to mix it by hand with butter tea, dried dri (the female of [...]
