Love people. Cook them tasty food!
Lobsang Wangdu shares with you his personal Tibetan recipes. Tibetan food has the unique quality of being extra warming. Maybe because Tibet is so high and so often cold, Tibetan food developed this special quality. We don’t know, but in addition to tasting AMAZINGLY good, it definitely warms you up!
We’re proud to say one of our recipes — for sepen, Tibetan hot sauce — has been featured in the New York Times dining section along with an article that quoted YoWangdu’s Lobsang Wangdu talking about Tibetan food in exile.
We are always interesting in hearing about great Tibetan recipes and would love to share our readers’ original (unpublished) recipes — either written or in video form — as guest posts. If you have a recipe you would like to share, please contact us here.
See Tibetan Food Frequently Asked Questions (FAQ) >>
If you would like to explore more of the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series.
This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
You can learn how to bring joy to the people you love by making your own delicious, authentic Tibetan meals tonight.
Download the eBook and video series now — it’s genuinely a bargain at $27 :-)
These are the recipes you get in Tibetan Home Cooking, each accompanied by a step by step video:
Breads
- Tingmo: buns
- Amdo balep: Yeasted round loaf
- Logo momo: Fried/steamed bread
- Numtrak balep: Deep-fried bread
- Balep korkun: Pan bread
For Veggie Lovers
- Shamey momo: Steamed vegetable dumplings
- Shamey balep: Fried pies with vegetable filling
- Shameytse: Cabbage and shiitake mushrooms
- Shamey mothuk: Vegetable dumplings in soup
- Trang tsel: Fresh salad
For Meat Lovers
- Sha momo: Steamed beef dumplings
- Labsha: Radish and beef
- Sha balep: Fried beef pies
- Thukpa gyathuk: “Chinese” style noodles
- Shaptra: Fried beef
- Sha mothuk: Beef dumplings in soup
- Rutang: Beef-based soup
- Shaptse: Beef with cabbage
- Shamdrey: Beef + rice + potatoes
- Drothuk: Beef porridge
A Little Something for Everyone
- Thentuk: “Pull” noodle soup
- Pa: Tsampa with butter tea
- Sepen: Hot sauce
- Po cha: Tibetan (Butter) tea
- Thukpa bhathuk: Soup with small hand-made pasta
Sweets
- Dresil: Sweet rice
- Bhatsa marku: Buttered small hand-made pasta
For free, you can get the video recipes for po cha (butter tea), thenthuk (“pull” noodle soup), beef drothuk, pa (tsampa with butter tea), and sepen (hot sauce), when you sign up for our Tibetan Culture Newsletter in the box below.
