Tibetan cuisine

Tibetan dish

  The Tibetan Cuisine is based not so based on crops, so it is not to similar to its neighbours, where its most important crop is barley. From barley is made dough, called tsampa which could be rolled into noodles or sometimes, put into steamed dumplings called momos.

  Their most common ingredients are meat, often dried, such as yak, goat, and mutton; vegetables; potatoes; yak products like yoghurt, butter and cheese.

  Some Tibetan foods are Balep korkun, Momos, Thenthuk, fried yak and chips, etc. Besides, some restaurants serve Sichuan in a Chinese style.

  Recipes of Tibet at asiarecipe.com and at Khandro.net