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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. This is a list of Tibetan dishes and foods.
The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat , yak , mutton , dumplings , cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups.
A plate of momos from Nepal A Tibetan woman making momo in Washington, D.C., United States. The earliest Tibetan dumplings were made of highland barley flour as the outer covering, and beef and mutton as the stuffing. [18] Nowadays, a simple white-flour-and-water dough is generally preferred to make the outer covering of momos.
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes, or until the onion turns slightly translucent.
Pages in category "Tibetan cuisine" The following 44 pages are in this category, out of 44 total. This list may not reflect recent changes. ...
The traditional or mythological explanation of the Tibetan people's origin is that they are the descendants of the human Pha Trelgen Changchup Sempa and rock ogress Ma Drag Sinmo. It is thought that most of the Tibeto-Burman speakers in southwest China, including Tibetans, are direct descendants from the ancient Qiang people. [10]
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes ...
Tsampa or Tsamba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Chinese: 糌粑; pinyin: zānbā) is a Tibetan and Himalayan staple foodstuff, it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour , usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds.