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List of Tibetan dishes

February 07, 2023

This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups.

A Tibetan cuisine meal with (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup, vegetable gravy (curry), and condiments in center from the Himalaya Restaurant, McLeod Ganj, HP, India
A simple Tibetan breakfast

The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon.[1] Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others.

The most important crop in Tibet is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet. It is eaten mostly mixed with the national beverage Butter tea. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Many Tibetans do not eat fish[2] because fish are one of the Eight Auspicious Symbols of Buddhism.

Tibetan dishes and foods

 
Chicken momo with curry
  • Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions
  • Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt[3]
  • Chexo – a rice and yogurt dish
  • Dropa Khatsa – a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt[3]
  • Koendain – a pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar.[3] This pastry is often served during the Tibetan New Year and Losar as a starter.
  • Gyabra – a pancake made with barley flour, yak butter, dry cheese curds and sugar
  • Gyagoh – In Tibetan cuisine, Gyagoh is a chafing dish in the Han Chinese style; a hot pot of vermicelli, kombu, mushrooms, meatballs, bamboo sprouts and salt. It has special significance, generally eaten by senior monks during important ceremonies.[3]
  • Gyathuk – noodles, much like those of the Han variety, made with eggs, flour and bone soup[3]
  • Gyuma – a blood sausage made with yak or sheep's blood in Tibetan cuisine. Rice or roasted barley flour can be added as filler.
  • Khapsey – cookies or biscuits that are deep fried and usually made during celebrations such as the Losar (Tibetan New Year) or weddings
  • Laphing – a spicy cold mung bean noodle dish in Tibetan and Nepalese cuisine
  • Lowa Khatsa – made of pieces of fried animal lung and spices[4]
  • Lunggoi Katsa – stewed sheep's head with curry, fennel, monosodium glutamate and salt[3]
  • Masan – a pastry made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water[3]
  • Momo – a South Asian dumpling native to Tibet, Nepal, Bhutan and India
    • Gong'a Momo – filled with meat paste
    • Sha Momo – filled with beef or mutton
    • Shoogoi Momo – prepared using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs
  • Sepen – hot sauce made with chillies as the primary ingredient and other spices depending on the recipe
  • Sergem – made from milk once the butter from the milk is extracted. It is then put in a vessel and heated and when it is about to boil, sour liquid called "chakeu" is added and this leads to the separation of sergem from that milk
  • Sha Phaley – bread stuffed with seasoned beef and cabbage
  • Sha Shingbee – a stir-fry dish of sliced mutton with green beans
  • Shab Tra – stir-fried meat tossed with celery, carrots and fresh green chili
  • Sweet sour and spicy vegetable gravy – a soup-like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread
  • Tsampa – roasted barley flour, it is a staple food
  • Xab Pagri – a patty, usually baked dough, stuffed with meat paste
  • Xabbatog – a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup
  • Yak butter – butter made from the milk of the domesticated yak (Bos grunniens). It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau.
  • Yurla – a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet[3]

Beverages

  • Ara – an alcoholic beverage[5] made from rice, maize, millet, or wheat, which may be either fermented or distilled.[a] Circa the early 1900s, ara was frequently imported from China.[7]
  • Butter tea – a drink of the people in the Himalayan regions of Nepal, Bhutan, India (particularly in Ladakh, Sikkim) and, most famously, Tibet. Traditionally, it is made from tea leaves, yak butter, water, and salt,[8] although butter made from cow's milk is increasingly used, given its wider availability and lower cost. Yak butter tea has been described as the "Tibetan national beverage."[9]
  • Chhang – traditional Tibetan beer[10]

Breads

Cheeses

Main article: Tibetan cheese
  • Chhurpi – there are two varieties of chhurpi, a soft variety (consumed as a side dish with rice) and a hard variety (chewed like a betel nut)
  • Chura kampo – made from the curds left over from boiling buttermilk, there are many possible shapes for chura kampo
  • Chura loenpa – a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk
  • Shosha – a pungent cheese and staple food that is often made from animals suited to the climate such as yak and goat

Desserts and sweets

  • Dre-si – a sweet dish made with rice that is cooked in unsalted butter and mixed with raisins, droma (gourd shaped root found in Tibet), dates and nuts. This dish is usually served only on Losar (Tibetan new year).
  • Thue – a delicacy in Tibetan cuisine made with dri cheese (or sometimes Parmesan or other hard cheeses), brown sugar (usually porang) and unsalted sweet cream butter
  • Tu – a cheese cake, made with yak butter, brown sugar and water, made into a pastry.[3]

Dough foods

  • Chetang Goiche – strips of dough fried with rapeseed oil, topped with brown sugar[3]
  • Baktsamarkhu – a dough shaped into balls with melted butter, brown sugar, and dry curd cheese. It has a sweet and sour taste and is red in color.[3]
  • Samkham Papleg – a dough fried in yak butter or rapeseed oil
  • Sokham Bexe – fried dough with butter and minced meat

Soups and stews

 
A bowl of Thukpa
  • Dre-thuk – includes yak or sheep soup stock along with rice, different types of Tibetan cheeses and droma, a type of Tibetan root
  • Guthuk – a noodle soup in Tibetan cuisine that is eaten two days before Losar, the Tibetan New Year[b]
  • Qoiri – a stew of mutton chops, made with flour, shredded wheat, chillies, dry curd cheese, water and salt
  • Thenthuk – hand pulled noodle soup
  • Thukpa – a noodle soup that originated in the eastern part of Tibet. Thupka has been described as a "generic Tibetan word for any soup or stew combined with noodles."[13]
  • Bhakthuk – a common Tibetan cuisine noodle soup that includes small bhasta noodles[14]
  • Tsam-thuk – prepared with yak or sheep soup stock and tsampa (roasted barley flour) as well as a variety of Tibetan cheeses

See also

Notes

  1. ^ "'Ara', a distilled liquor extracted from rice or millet is used in the colder regions of the ..."[6]
  2. ^ "Guthuk is a special dish prepared for the Losar celebration. In it are dumplings that contain omens: a pebble symbolizes a long, healthy life; cayenne pepper suggests that the individual has a temperamental personality; a piece of charcoal ..."[12]

References

  1. ^ "Administrative Division". Tibet Facts & Figures 2007. China Internet Information Center. 24 April 2008. Retrieved 1 November 2010.
  2. ^ Cheung, S.; Wu, D.Y.H. (2014). The Globalisation of Chinese Food. Anthropology of Asia. Taylor & Francis. p. 81. ISBN 978-1-136-84739-4.
  3. ^ a b c d e f g h i j k Li, Tao; Jiang, Hongying (2003). Tibetan Customs. 五洲传播出版社. pp. 34–37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
  4. ^ "Foodies' delight: An epicurean walk through the lanes of Majnu Ka Teela in Delhi". Hindustan Times. November 1, 2016. Retrieved March 27, 2017.
  5. ^ Langlais, R. (2012). Road News from Tibet. Springer Berlin Heidelberg. p. 289. ISBN 978-3-642-78363-0.
  6. ^ Johri, S. (1962). Where India, China and Burma meet. Thacker Spink. p. 172.
  7. ^ The Chinese Recorder. Presbyterian Mission Press. 1909. p. 339.
  8. ^ Heiss, M.L.; Heiss, R.J. (2007). The Story of Tea: A Cultural History and Drinking Guide. Cookery, Food and Drink Series. Ten Speed Press. p. 345. ISBN 978-1-58008-745-2.
  9. ^ Marcello, P.C. (2003). The Dalai Lama: A Biography. Biography Series. Greenwood Press. p. 7. ISBN 978-0-313-32207-5. Retrieved March 27, 2017.
  10. ^ Boulton, C. (2013). Encyclopaedia of Brewing. EBL ebooks online. Wiley. p. pt226. ISBN 978-1-118-59813-9.
  11. ^ Burdett, A. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. ISBN 978-1-4761-4462-7.
  12. ^ Thompson, S.E. (2000). Holiday Symbols. Holiday Symbols & Customs. Omnigraphics. p. 321. ISBN 978-0-7808-0423-4.
  13. ^ Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.
  14. ^ "Thukpa Bhathuk Recipe". Retrieved 8 March 2014.

External links

  •   Media related to Cuisine of Tibet at Wikimedia Commons

February 07, 2023
list, tibetan, dishes, this, list, tibetan, dishes, foods, tibetan, cuisine, includes, culinary, traditions, practices, tibet, peoples, many, whom, reside, india, nepal, reflects, tibetan, landscape, mountains, plateaus, includes, influences, from, neighbors, . This is a list of Tibetan dishes and foods Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples many of whom reside in India and Nepal It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors including other countries India and Nepal It is known for its use of noodles goat yak mutton dumplings cheese often from yak or goat milk butter also from animals adapted to the Tibetan climate and soups A Tibetan cuisine meal with clockwise from top tingmo steamed bread thenthuk noodle soup momos in soup vegetable gravy curry and condiments in center from the Himalaya Restaurant McLeod Ganj HP India A simple Tibetan breakfast The cuisine of Tibet is quite distinct from that of its neighbors Tibetan crops must be able grow at the high altitudes although a few areas in Tibet are low enough to grow such crops as rice oranges bananas and lemon 1 Since only a few crops grow at such high altitudes many features of Tibetan cuisine are imported such as tea rice and others The most important crop in Tibet is barley Flour milled from roasted barley called tsampa is the staple food of Tibet It is eaten mostly mixed with the national beverage Butter tea Meat dishes are likely to be yak goat or mutton often dried or cooked into a spicy stew with potatoes Many Tibetans do not eat fish 2 because fish are one of the Eight Auspicious Symbols of Buddhism Contents 1 Tibetan dishes and foods 1 1 Beverages 1 2 Breads 1 3 Cheeses 1 4 Desserts and sweets 1 5 Dough foods 1 6 Soups and stews 2 See also 3 Notes 4 References 5 External linksTibetan dishes and foods Edit Khapse Laping Chicken momo with curry Thenthuk Chebureki a deep fried turnover with a filling of ground or minced meat and onions Cheser mog rice with melted yak butter brown sugar raisins and salt 3 Chexo a rice and yogurt dish Dropa Khatsa a dish of stewed tripe with curry fennel monosodium glutamate and salt 3 Koendain a pastry made from barley grain and yeast fermented into a light barley beer with tsampa dry curd cheese wild ginseng and brown sugar 3 This pastry is often served during the Tibetan New Year and Losar as a starter Gyabra a pancake made with barley flour yak butter dry cheese curds and sugar Gyagoh In Tibetan cuisine Gyagoh is a chafing dish in the Han Chinese style a hot pot of vermicelli kombu mushrooms meatballs bamboo sprouts and salt It has special significance generally eaten by senior monks during important ceremonies 3 Gyathuk noodles much like those of the Han variety made with eggs flour and bone soup 3 Gyuma a blood sausage made with yak or sheep s blood in Tibetan cuisine Rice or roasted barley flour can be added as filler Khapsey cookies or biscuits that are deep fried and usually made during celebrations such as the Losar Tibetan New Year or weddings Laphing a spicy cold mung bean noodle dish in Tibetan and Nepalese cuisine Lowa Khatsa made of pieces of fried animal lung and spices 4 Lunggoi Katsa stewed sheep s head with curry fennel monosodium glutamate and salt 3 Masan a pastry made with tsampa dry cubic or curd cheese yak butter brown sugar and water 3 Momo a South Asian dumpling native to Tibet Nepal Bhutan and India Gong a Momo filled with meat paste Sha Momo filled with beef or mutton Shoogoi Momo prepared using mashed potato with dough shaped into balls with a minced meat filling served with bread crumbs Sepen hot sauce made with chillies as the primary ingredient and other spices depending on the recipe Sergem made from milk once the butter from the milk is extracted It is then put in a vessel and heated and when it is about to boil sour liquid called chakeu is added and this leads to the separation of sergem from that milk Sha Phaley bread stuffed with seasoned beef and cabbage Sha Shingbee a stir fry dish of sliced mutton with green beans Shab Tra stir fried meat tossed with celery carrots and fresh green chili Sweet sour and spicy vegetable gravy a soup like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread Tsampa roasted barley flour it is a staple food Xab Pagri a patty usually baked dough stuffed with meat paste Xabbatog a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup Yak butter butter made from the milk of the domesticated yak Bos grunniens It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau Yurla a wheat pastry with butter particularly common in Nyainrong County in northern Tibet 3 Beverages Edit Ara an alcoholic beverage 5 made from rice maize millet or wheat which may be either fermented or distilled a Circa the early 1900s ara was frequently imported from China 7 Butter tea a drink of the people in the Himalayan regions of Nepal Bhutan India particularly in Ladakh Sikkim and most famously Tibet Traditionally it is made from tea leaves yak butter water and salt 8 although butter made from cow s milk is increasingly used given its wider availability and lower cost Yak butter tea has been described as the Tibetan national beverage 9 Chhang traditional Tibetan beer 10 Butter tea ChhaangBreads Edit Tingmo Balep a bannock quick bread Balep korkun a round and flat bread that is consumed mainly in central Tibet 11 Tingmo a steamed breadCheeses Edit Main article Tibetan cheese Chhurpi there are two varieties of chhurpi a soft variety consumed as a side dish with rice and a hard variety chewed like a betel nut Chura kampo made from the curds left over from boiling buttermilk there are many possible shapes for chura kampo Chura loenpa a soft cheese similar to cottage cheese made from the curds that are left over from boiling buttermilk Shosha a pungent cheese and staple food that is often made from animals suited to the climate such as yak and goat ChhurpiDesserts and sweets Edit Dre si a sweet dish made with rice that is cooked in unsalted butter and mixed with raisins droma gourd shaped root found in Tibet dates and nuts This dish is usually served only on Losar Tibetan new year Thue a delicacy in Tibetan cuisine made with dri cheese or sometimes Parmesan or other hard cheeses brown sugar usually porang and unsalted sweet cream butter Tu a cheese cake made with yak butter brown sugar and water made into a pastry 3 Dough foods Edit Chetang Goiche strips of dough fried with rapeseed oil topped with brown sugar 3 Baktsamarkhu a dough shaped into balls with melted butter brown sugar and dry curd cheese It has a sweet and sour taste and is red in color 3 Samkham Papleg a dough fried in yak butter or rapeseed oil Sokham Bexe fried dough with butter and minced meatSoups and stews Edit A bowl of Thukpa Dre thuk includes yak or sheep soup stock along with rice different types of Tibetan cheeses and droma a type of Tibetan root Guthuk a noodle soup in Tibetan cuisine that is eaten two days before Losar the Tibetan New Year b Qoiri a stew of mutton chops made with flour shredded wheat chillies dry curd cheese water and salt Thenthuk hand pulled noodle soup Thukpa a noodle soup that originated in the eastern part of Tibet Thupka has been described as a generic Tibetan word for any soup or stew combined with noodles 13 Bhakthuk a common Tibetan cuisine noodle soup that includes small bhasta noodles 14 Tsam thuk prepared with yak or sheep soup stock and tsampa roasted barley flour as well as a variety of Tibetan cheesesSee also Edit Food portal China portal Asia portalBeer in Tibet Tibetan culture Sikkimese cuisineNotes Edit Ara a distilled liquor extracted from rice or millet is used in the colder regions of the 6 Guthuk is a special dish prepared for the Losar celebration In it are dumplings that contain omens a pebble symbolizes a long healthy life cayenne pepper suggests that the individual has a temperamental personality a piece of charcoal 12 References Edit Administrative Division Tibet Facts amp Figures 2007 China Internet Information Center 24 April 2008 Retrieved 1 November 2010 Cheung S Wu D Y H 2014 The Globalisation of Chinese Food Anthropology of Asia Taylor amp Francis p 81 ISBN 978 1 136 84739 4 a b c d e f g h i j k Li Tao Jiang Hongying 2003 Tibetan Customs 五洲传播出版社 pp 34 37 ISBN 978 7 5085 0254 0 Retrieved 5 August 2011 Foodies delight An epicurean walk through the lanes of Majnu Ka Teela in Delhi Hindustan Times November 1 2016 Retrieved March 27 2017 Langlais R 2012 Road News from Tibet Springer Berlin Heidelberg p 289 ISBN 978 3 642 78363 0 Johri S 1962 Where India China and Burma meet Thacker Spink p 172 The Chinese Recorder Presbyterian Mission Press 1909 p 339 Heiss M L Heiss R J 2007 The Story of Tea A Cultural History and Drinking Guide Cookery Food and Drink Series Ten Speed Press p 345 ISBN 978 1 58008 745 2 Marcello P C 2003 The Dalai Lama A Biography Biography Series Greenwood Press p 7 ISBN 978 0 313 32207 5 Retrieved March 27 2017 Boulton C 2013 Encyclopaedia of Brewing EBL ebooks online Wiley p pt226 ISBN 978 1 118 59813 9 Burdett A Delicatessen Cookbook Burdett s Delicatessen Recipes How to make and sell Continental amp World Cuisine foods Springwood emedia ISBN 978 1 4761 4462 7 Thompson S E 2000 Holiday Symbols Holiday Symbols amp Customs Omnigraphics p 321 ISBN 978 0 7808 0423 4 Boi L G Ltd M C I P 2014 Asian Noodles EBL Schweitzer Marshall Cavendish p 163 ISBN 978 981 4634 98 4 Thukpa Bhathuk Recipe Retrieved 8 March 2014 External links Edit Media related to Cuisine of Tibet at Wikimedia Commons Retrieved from https en wikipedia org w index php title List of Tibetan dishes amp oldid 1117739943, wikipedia, wiki, book, books, library,

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