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  2. List of Tibetan dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Tibetan_dishes

    Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. [1] Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley.

  3. Tibetan cuisine - Wikipedia

    en.wikipedia.org/wiki/Tibetan_cuisine

    Flour milled from roasted barley, called tsampa, is the staple food of Tibet, as well as Sha phaley (meat and cabbage in bread). [3] Balep is Tibetan bread eaten for breakfast and lunch. Various other types of balep bread and fried pies are consumed.

  4. Momo (food) - Wikipedia

    en.wikipedia.org/wiki/Momo_(food)

    "Momo", as written, is a phonetic transcription of the Tibetan word མོག་མོག (Wylie: mog mog, Tibetan pronunciation: [moʔ˩˨.ˈmoʔ]). It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), [ 7 ] a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread.

  5. Tibetan Noodle Soup Recipe - AOL

    www.aol.com/food/recipes/tibetan-noodle-soup

    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 ...

  6. Laping - Wikipedia

    en.wikipedia.org/wiki/Laping

    Laphing (Tibetan: ལ་ཕིང) is a spicy cold plain flour noodle dish in Tibetan cuisine basically garnished with tsulazi (chilli oil), soy sauce, vinegar, etc,. It is made of mungbean starch. It is a street food. [1] [2] It can be eaten with red pepper chili, coriander and green onion sauce. The noodles have a slippery texture and are ...

  7. Category:Tibetan cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Tibetan_cuisine

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

  8. Liangfen - Wikipedia

    en.wikipedia.org/wiki/Liangfen

    In Tibet and Nepal it is called laping and is a common street vendor food. [7] In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu. [8] Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.

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