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  2. List of Tibetan dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Tibetan_dishes

    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. Tibetan cuisine includes the culinary traditions and practices ...

  3. Tibetan cuisine - Wikipedia

    en.wikipedia.org/wiki/Tibetan_cuisine

    It is roasted and ground into powder to make a flour Tibetan bowls and spoons, Field Museum Examples of Tibetan cheese at the Zhongdian Market. Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences ...

  4. Category:Tibetan cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Tibetan_cuisine

    Pages in category "Tibetan cuisine" The following 44 pages are in this category, out of 44 total. This list may not reflect recent changes. ...

  5. Thenthuk - Wikipedia

    en.wikipedia.org/wiki/Thenthuk

    Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center 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.

  6. Tsampa - Wikipedia

    en.wikipedia.org/wiki/Tsampa

    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.

  7. Thukpa - Wikipedia

    en.wikipedia.org/wiki/Thukpa

    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]

  8. Ema datshi - Wikipedia

    en.wikipedia.org/wiki/Ema_datshi

    Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil [1]) is a spicy Bhutanese stew made from hot chili peppers and cheese. [2] It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country. [3]

  9. Khapse - Wikipedia

    en.wikipedia.org/wiki/Khapse

    Khapse (from Tibetan: ཁ་ཟས་), Khapsey or colloquially known as amjok (from Tibetan ཨམ་བྱོག་ (Ear)) is a deep-fried Tibetan biscuit [1] that is traditionally prepared during the Tibetan New Year or Losar.