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Other Tibetan foods include: Sha Phaley - bread stuffed with seasoned beef and cabbage, which is then fashioned into semi-circular or circular shapes and which, according to regional variations, is either deep fried or pan fried like pot stickers. Balep korkun - a central Tibetan flatbread cooked on a skillet rather than in an oven.
It reflects the Tibetan landscape of mountains and plateaus. 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. The cuisine of Tibet is quite distinct from that of its neighbors.
[3] [4] The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi. [5] [6] Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be used in soup, as in jhol momo and mokthuk.
Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup , is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. [3]
A bowl of unprepared tsampa, served on the table of a Tibetan restaurant in Chengdu, China. As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared ...
Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥 油 茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, Cha Su-kan or "gur gur cha" in the Ladakhi language and Su Chya or Phe Chya in the Sherpa language ...
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/) is a Tibetan noodle soup, which originated in the eastern part of Tibet. [1] Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. [2]
Various dumplings for guthuk that serve as symbols. Guthuk (Tibetan: དགུ་ཐུག་, English: 'Gu= 9, Thuk= stew soup ' or 29 date of Bot calendar celebrate so called Guthuk) [1] is a stew soup in Sherpa or Tibetan cuisine, made with various ingredients like beans, vegetables, meat, or left over harvested grains. [2]