Traditional Tibetan Dishes

 Dishes

                                                             Other Tibetan foods include:

Thukpa, A Tibetan noodle dish

·         Sha Balep - a bread stuffed with seasoned beef and 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.

·         Momos - a type of steamed dumpling, a heavier version of the Chinese jiaozi.

·         Thenthuk - a type of cold-weather soup made with noodles and various vegetables.

·         Shab Tra - Stir-fried meat tossed with celery, carrots and fresh green chili.

·         Gyurma (Juema) - Tibetan blood sausages with yak or sheep's blood and roasted barley flour or rice as filler

·         De-Thuk - a type of soup that includes yak or sheep stock along with rice, different types of Tibetan cheeses and droma which is a type of tibetan root.

·         Tsam-thuk - a type of soup that uses yak or sheep stock and roasted barley flour as well as a variety of Tibetan cheeses.

·         Dre-si - Tibetan sweet dish using rice that is cooked in unsalted butter and mixed with raisins, droma (gourd shaped root found in Tibet), dates and other nuts. This dish is usually served only on Losar (Tibetan new year).

·         Khapsey - Tibetan cookies or biscuits that is deep fried and usually made during celebrations such as the Tibetan new year or weddings. Khapseys are fashioned into many different intricate shapes and textures. Some are sprinkled with powdered sugar while other shapes such as the donkey ear-shaped khapseys are used for decoration.

Others include Sokham Bexe, Drokpa Katsa, Lunggoi Katsa, Tu (cake), Masan, Xogoi Momo, Papza Mogu, Samkham Papleg, Gyabrag, Chetang Goiche, Cheser Mog, Zhoima Mogu, Yurla, Zhoixo, Chexo, Gyatog, Gyaho, Xabbatog, Gong'a Momo, Xab Momo, Xab Pagri, Gundain and Qoiri.

In larger Tibetan towns and cities many restaurants now serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.