Over a long period of time, the Tibetan cuisine has been greatly enriched by incorporating that of China's Han and Hui, as well as those of India, Nepal and Bhutan. A pert of the most famous recipes is listed here:
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Sokham Bexe: a favorite recipe of Dalai Lama and Panchen Lama: Mix dough with some butter, stuff some minced meat into the flattened dough, and then fry it with butter.
Juema: i.e. blood sausage. Mix tsampa with the fresh blood of yak or sheep, salt and wild leeks, and stuff the mixture into the cleaned intestines of yak or sheep. Then stew the sausage with water.
Drokpa Katsa: Stew the tripe, slice it, and then season it with some curry, fennel, monosodium glutamate and salt Lunggoi Katsa: Stew the sheep head, separate the mutton from the bone, and then season it with some curry, fennel, monosodium glutamate and salt.
Tu. i.e. cheese cake. Mix the dry cubic cheese with some butter, brown sugar and cold drinkable water into pastry, and then slice it.
Masan: Mix Tsampa with some dry cubic or curd cheese. butter, brown sugar and cold drinkable water in to pastry, and then compact it in a cubic box.
Xogoi Momo: Xogoi' means potato, while 'momo' is similar to a bun. Boil, peel and mash the potatoes, and then mix the mashed potatoes with some dough. Shape the dough into balls, and make a hole, insert the filling, i.e. some stir-fried minced meat, and then close the hole and smooth out it by rolling it between your hands. At last roll it a whole in a bowl full of bread crumbs and fry it.
Papza Mogu: Mix flour with some water to make dough, divide and shape it into several small balls. Boil and take them out and drain off the water Mix them with melted butter, brown sugar and dry curd cheese. With a red color and sour and sweet taste, it is a common dish in Tibetan festivals.
Samkham Papleg: Mix dough with some butter, flatten it with a rolling pin and cut it into pieces. Fry it with butter or rapeseed oil.
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Gyabrag: Dry the fresh highland barley under the sun and grind it into flour. Mix the flour with a kind of sour-tasting liquid, which is residual water after extracting butter and dry cheese curds. Shape it to pancake and bake it for a while. Apply some sugar and butter on it and bake further.