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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.
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.
Pages in category "Tibetan cuisine" The following 44 pages are in this category, out of 44 total. This list may not reflect recent changes. ...
Thukpa bhatuk is a common Tibetan cuisine noodle soup that includes small bhatsa noodles. [1] This dish is a common soup made in the winter but is especially important for Tibetan New Year. On Nyi-Shu-Gu, the eve of Losar (Tibetan New Year), the common Tibetan soup, thukpa bhatuk is made with special ingredients to form guthuk.
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]
Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. [1] It is sometimes described as a steamed bun [2] that is similar to Chinese flower rolls, [3] with a soft and fluffy texture. [4] It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo.
Thue is a delicacy in Tibetan cuisine made with dri cheese (or sometimes parmesan or other hard cheeses), brown sugar (usually porang) and unsalted sweet cream butter.These ingredients are mixed together by hand into a smooth, slightly crumbly doughy mixture.
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.