It’s difficult to go past the traditional sha balep, otherwise known as the Tibetan fried meat pie. Typically filled with yak meat, beef, or vegetables, sha balep are popular at any time of the day from breakfast through to lunch or dinner. Although eaten solo as a snack, Tibetan fried meat pies are often accompanied […]
READ MOREGyuma(Tibetan sausages)
Certainly not for the faint hearted, Tibetan sausages, or Gyuma, is a traditional sausage made from yak blood. With the texture and taste enhanced by the use of rice or barley flour, gyuma are often served at special celebrations. Perhaps not a must try for the average diner, but for a foodie, well let’s just […]
READ MORETibetan yogurt(Yak milk yogurt)
Yet another staple of the Tibetan diet is yak milk yogurt. And while it is available year round, if you are traveling to Tibet during the Shoton festival, you will discover that yak yogurt is not only part of the diet of locals, but also a food that carries religious significance. Literally referred to as […]
READ MOREThukpa(Tibetan noodle soup)
As with Tibetan dumplings, Tibetan noodle soup or thukpa comes in many variations. Favored by locals for breakfast or as a snack, thukpa is a slow cooked nutrient dense broth made from yak bones that of course includes noodles. Typically, noodles are made from wheat, but the noodles may differ in shape and size. Depending […]
READ MORESha Kampo(Sha Kampo)
The yak supplies many dietary staples to the Tibetan people, so it’s hardly a surprise to discover that yak jerky holds a special place in the hearts of locals who enjoy this delicacy during Tibetan New Year celebrations. Rather than sun dried in the way that jerky is usually made, yak jerky is ‘freeze dried’ […]
READ MOREMomo(Tibetan dumplings)
A visit to Tibet would be incomplete without sampling another local culinary star: Momo, also known as Tibetan dumplings. A favorite with everyone, momo can be steamed, fried, or cooked in soup. And before you ask, “But what are Tibetan dumplings filled with?”, let’s clear up that all important question. You’ll find momo packed with […]
READ MORETsampa(Roasted barley flour)
An often repeated saying in Tibet is that the day never truly starts for a Tibetan until tsampa and butter tea has been consumed, so if you’re in Tibet, you must join locals in trying this much loved and hearty dish. Typically made from nutty tasting highland barley flour, which has been made from dried, […]
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