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!
Momos: Tibetan Dumplings
Utterly unique and delicious, Tibetan dumplings are basically the unofficial national dish of Tibet. The variations are endless – momos can be meat, veg, steamed (the most popular), fried, and cooked in soup.
Lobsang shows you how to make momos here >>
Thenthuk: “Pull Noodle” Soup
“Thenthuk” (pronounced roughly like “ten” + “too” + “k”) is a popular noodle soup that keeps the nomads warm during the long Tibetan winters. Quite fast and easy to make, thenthuk is great either as a vegetarian dish or with meat.
See the recipe here >>
Po Cha: Tibetan Butter Tea
Salty and buttered, Tibetan tea is at the same time the most typical Tibetan drink, and the one that is toughest for non-Tibetans to love.
Try butter tea for yourself >>
Balep Korkun: Tibetan Flat Bread
Tibetans make so many kinds of bread, and different areas make unique styles. This recipe shows you how to make Central Tibetan style bread, called balep korkun. Round and quite thin, it is very easy to make. You just need flour and water.
Learn to make your own balep >>
Momo Burger: Best. Burger. Ever
Like so many people, we dearly love the flavor of Tibetan dumplings — momos — and wondered how that great, unique flavor would translate to a burger. A little to our surprise, it tasted fantastic :-) Lobsang shows you how to make the juicy burgers for yourself.
Have a momo burger tonight >>
How to Cook Dal Bhat, Tibetan Style
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.
Get the recipe here >>
Tibetan Street Food — Laping Recipe and Video
This cool and spicy dish, especially refreshing in summer, comes to us from the kitchen of our dear friend and excellent cook, Dolkar. A cold jelly noodle dish — originally called liang fen in Sichuan cuisine — laping would not traditionally be made at home.
Get the recipe here >>
