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In Tibetan cuisine, xabbatog is a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup. [1]
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.
Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese, Nepalese and Tibetans. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. Varieties of thukpa include:
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 from neighbors. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yogurt, and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Chebureki are deep-fried turnovers with a filling of ground or minced meat and onions. They are made with a single round piece of dough folded over the filling in a crescent shape.
In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.
In Tibetan cuisine, Masen is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water.
In Tibetan cuisine, Yurla is a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.
In Tibetan cuisine, Zhoixo is a dish made with wild ginseng and yogurt.
In Tibetan cuisine, Xab Pagri is a patty, usually made of baked dough, stuffed with meat paste.
In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast, with tsampa, dry curd cheese, wild ginseng, and brown sugar. This pastry is often served during the Tibetan New Year and Losar as a starter.
Shabhalep, also known as sha phaley, is a Tibetan dish of bread stuffed with seasoned meat and cabbage, which is then fashioned into semi-circular or circular shapes and which according to regional variations is either deep fried or pan fried like pot stickers.
De-Thuk is a Tibetan cuisine soup that includes yak or sheep soup stock along with rice, different types of Tibetan cheeses and droma, a type of Tibetan root. The rice is cooked with much water or stock to reach a consistency similar to Cantonese rice congee.
Stuffed eggplants are a dish typical of many countries.
Puf Böreği is a deep-fried turnover with a filling of ground or minced meat and onions or peynir and parsley, dill.
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