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92 relations: Ara (drink), Balep, Balti (food), Bannock (food), Barley, Beer in Tibet, Bhutanese cuisine, Blood sausage, Bomdila, Butter tea, Cellophane noodles, Cheese soup, Cheser Mog, Chetang Goiche, Chexo, Chura kampo, Chura loenpa, Concordia Language Villages, Cuisine of Corsica, Culture of Kashmir, Culture of Kathmandu, Curry, De-Thuk, Dre-si, Drokpa Katsa, Goat cheese, Gofio, Gong'a Momo, Gundain, Guthuk, Gyabrag, Gyaho, Gyatog, Gyurma, Himachal Pradesh, Index of Tibet-related articles, Jammu and Kashmir, Kashk, Kathmandu, Khapsey, Ladakh, List of Asian cuisines, List of cheeses, List of dairy products, List of pastries, List of potato dishes, List of steamed foods, List of Tibetan dishes, Little Tibet, Toronto, Lowa Khatsa, ..., Lunggoi Katsa, Majnu-ka-tilla, Manti (food), Masan (pastry), Momo (food), Nepalese cuisine, Nyi Shu Gu, Outline of Tibet, Papza Mogu, Pelmeni, Qoiri, Samkham Papleg, Sepen, Sepen (sauce), Sergem, Sha phaley, Sha Shingbee, Shab Tra, Shangri-La Beer, Shosha (cheese), Sokham Bexe, Soup, South Asian cuisine, Sweet sour and spicy vegetable gravy, Thenthuk, Thue (food), Thukpa bhatuk, Tibetan, Tibetan cheese, Tibetan cuisine, Tibetan people, Tingmo, Tsam-thuk, Tsampa, Tu (cake), Xab Momo, Xab Pagri, Xabbatog, Xogoi Momo, Yurla (dish), Zhoima Mogu, Zhoixo. Expand index (42 more) »
Ara (drink)
Ara, or Arag, (Tibetan and Dzongkha: ཨ་རག་; Wylie: a-rag; "alcohol, liquor"; ultimately from Arabic عرق) is a traditional alcoholic beverage consumed in Bhutan.
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Balep
Balep is a Tibetan bannock quickbread.
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Balti (food)
A balti or bāltī gosht (بالٹی گوشت, बाल्टी गोश्त) is a type of Lamb meat or goat meat curry served in a thin, pressed-steel wok called a "balti bowl".
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Bannock (food)
Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Beer in Tibet
The production of beer in Tibet is a relatively recent phenomenon in Tibetan cuisine.
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Bhutanese cuisine
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug-zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
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Blood sausage
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled.
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Bomdila
Bomdila is the headquarters of West Kameng district in the state of Arunachal Pradesh in India.
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Butter tea
Butter tea, also known as po cha ("Tibetan tea"), cha süma ("churned tea"), Mandarin Chinese: sūyóu chá (酥油茶) or gur gur in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India (particularly in Ladakh, Sikkim) and, most famously, Tibet.
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Cellophane noodles
Cellophane noodles, also known as glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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Cheese soup
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis.
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Cheser Mog
In Tibetan cuisine, Cheser Mog is rice, with melted yak butter, brown sugar, raisins and salt.
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Chetang Goiche
In Tibetan cuisine, chetang goiche are strips of dough, fried with rapeseed oil and brown sugar.
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Chexo
In Tibetan cuisine, Chexo is a rice dish, made with yogurt.
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Chura kampo
Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet.
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Chura loenpa
Chura loenpa is a Tibetan cheese important within the cuisine of Tibet.
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Concordia Language Villages
Concordia Language Villages (CLV), previously the International Language Villages, is a world-language and culture education program whose mission is to inspire courageous global citizens.
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Cuisine of Corsica
The cuisine of Corsica is the traditional cuisine of the island of Corsica.
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Culture of Kashmir
The culture of jammu Kashmir refers to the culture and traditions of Kashmir, a region in northern India (consisting of Jammu and Kashmir), northeast Pakistan (consisting of Azad Kashmir and Gilgit–Baltistan) and the Chinese Occupied territory of Aksai Chin.
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Culture of Kathmandu
The ancient and refined traditional culture of Kathmandu, for that matter in the whole of Nepal, is an uninterrupted and exceptional meeting of the Hindu and Buddhist ethos practiced by its highly religious people.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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De-Thuk
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.
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Dre-si
Dre-si is a sweet dish in Tibetan cuisine made with rice that is cooked in unsalted butter and mixed with raisins, droma (gourd shaped root found in Tibet), dates and nuts.
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Drokpa Katsa
Drokpa Katsa is a Tibetan cuisine dish of stewed tripe, with curry, fennel, monosodium glutamate and salt.
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Goat cheese
Goat cheese, goats' cheese, or chèvre (or; from the French word for goat), is cheese made from goat's milk.
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Gofio
Gofio is the Canarian name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt.
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Gong'a Momo
In Tibetan cuisine, Gong'a Momo is a fried dough made with eggs and flour and stuffed with meat paste.
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Gundain
In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar.
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Guthuk
Guthuk (Tibetan: དགུ་ཐུག་, English: "nice stew") is a noodle soup in Tibetan cuisine.
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Gyabrag
In Tibetan cuisine, Gyabrag is a pancake, made with barley flour, yak butter, dry cheese curds and sugar.
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Gyaho
In Tibetan cuisine, Gyaho is a chafing dish in the Han Chinese style; a hot pot of vermicelli, kombu, mushrooms, meatballs, bamboo sprouts and salt.
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Gyatog
In Tibetan cuisine, Gyatog are noodles, much like those of the Han variety, made with eggs, flour and bone soup.
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Gyurma
Gyurma is a blood sausage made with yak or sheep's blood in Tibetan cuisine.
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Himachal Pradesh
Himachal Pradesh (literally "snow-laden province") is a Indian state located in North India.
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Index of Tibet-related articles
This is a list of topics related to Tibet.
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Jammu and Kashmir
Jammu and Kashmir (ænd) is a state in northern India, often denoted by its acronym, J&K.
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Kashk
Kashk (کشک, كشك, keşk, keş peyniri), qurut (құрт, gurt, qurt, qurut, ҡорот, курут, قروت, kurut, sürk, taş yoğurt, kurutulmuş yoğurt, қурут), chortan (չորթան), aaruul (ааруул) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples.
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Kathmandu
Kathmandu (काठमाडौं, ये:. Yei, Nepali pronunciation) is the capital city of the Federal Democratic Republic of Nepal.
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Khapsey
Khapsey are cookies or biscuits in Tibetan cuisine that are deep fried and usually made during celebrations such as the Losar (Tibetan New Year) or weddings.
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Ladakh
Ladakh ("land of high passes") is a region in the Indian state of Jammu and Kashmir that currently extends from the Kunlun mountain range to the main Great Himalayas to the south, inhabited by people of Indo-Aryan and Tibetan descent.
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List of Asian cuisines
This is a list of Asian cuisines, by region.
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List of cheeses
This is a list of cheeses by place of origin.
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List of dairy products
This is a list of dairy products.
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List of pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat.
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List of potato dishes
This is a list of potato dishes that use potato as a main ingredient.
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List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
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List of Tibetan dishes
This is a list of Tibetan dishes and foods.
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Little Tibet, Toronto
Little Tibet is an Asian ethnic enclave within the neighbourhood of Parkdale in Toronto, Ontario, Canada.
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Lowa Khatsa
Lowa Khatsa is a dish in Tibetan cuisine.
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Lunggoi Katsa
In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.
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Majnu-ka-tilla
Majnu-ka-tilla (MT) is a colony in Delhi, India that was established around 1950.
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Manti (food)
Manti (مانتا, manta, monta, мәнті, mänti, مأنتى, mantı, manti, մանթի, Tatar: манты; indicates either singular or plural) or mantu (мантуу or манты; Pashto, Persian, منتو) are dumplings popular in most Turkic cuisines, as well as in the South Caucasian, Central Asian, Chinese Islamic.
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Masan (pastry)
In Tibetan cuisine, Masen (Má sēn, 麻森)is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water.
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Momo (food)
Momo is a type of South Asian dumpling; native to Bhutan, Tibet, Nepal, and the Ladakh, Sikkim, Assam and Darjeeling regions of India.
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Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.
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Nyi Shu Gu
Nyi Shu Gu is the eve before the last day of the Tibetan year (29th).
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Outline of Tibet
The following outline is provided as an overview of and topical guide to Tibet: Tibet is a plateau region in Asia and the home to the indigenous Tibetan people.
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Papza Mogu
In Tibetan cuisine, papza mogu is a dough shaped into balls with melted butter, brown sugar, and dry curd cheese.
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Pelmeni
Pelmeni (пельме́ни — plural, пельмень — singular) are dumplings of Russian cuisine which consist of a filling wrapped in thin, unleavened dough.
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Qoiri
In Tibetan cuisine, Qoiri is a stew of mutton chops, made with flour, shredded wheat, chillies, dry curd cheese, water and salt.
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Samkham Papleg
In Tibetan cuisine, Samkham Papleg is a fried dough with yak butter or rapeseed oil.
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Sepen
Sepen may refer to.
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Sepen (sauce)
Sepen is a Tibetan cuisine hot sauce made with chillies as the primary ingredient and other spices depending on the recipe.
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Sergem
Sergem is a Tibetan food made from milk once the butter from the milk is extracted.
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Sha phaley
Shabhaley, also known as sha phaley, is a Tibetan dish of bread stuffed with seasoned beef 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.
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Sha Shingbee
Sha Shingbee is a stir-fry type dish of sliced mutton with green beans in Tibetan cuisine.
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Shab Tra
Shab Tra is a Tibetan cuisine dish of stir-fried meat tossed with celery, carrots and fresh green chili.
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Shangri-La Beer
The Shangri-la Highland Craft Brewery, which is also called Shangri-la Beer, is China's first fully licensed craft brewing company.
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Shosha (cheese)
Shosha, also known as churul or churu, is a type of cheese in Tibetan cuisine.
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Sokham Bexe
In Tibetan cuisine, Sokham Bexe is a fried dough, with butter and minced meat.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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South Asian cuisine
South Asian cuisine includes the cuisines from South Asia (also known as the Indian subcontinent) comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka and the Maldives and when included in the definition, also that of Afghanistan.
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Sweet sour and spicy vegetable gravy
A soup-like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread.
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Thenthuk
Thenthuk or hand pulled noodle soup, is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch.
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Thue (food)
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.
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Thukpa bhatuk
Thukpa bhatuk is a common Tibetan cuisine noodle soup that includes small bhasta noodles.
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Tibetan
Tibetan may mean.
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Tibetan cheese
Tibetan cheese is a food staple in Tibetan cuisine.
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Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal.
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Tibetan people
The Tibetan people are an ethnic group native to Tibet.
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Tingmo
Tingmo is a steamed bread in Tibetan cuisine.
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Tsam-thuk
Tsam-thuk is a type of Tibetan cuisine soup that uses yak or sheep soup stock and tsampa (roasted barley flour) as well as a variety of Tibetan cheeses.
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Tsampa
Tsampa or Tsamba (साम्पा) is a Tibetan and Himalayan Nepalese staple foodstuff, particularly prominent in the central part of the region.
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Tu (cake)
In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.
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Xab Momo
In Tibetan cuisine, Xab Momo is a bun, usually baked or steamed, stuffed with beef or mutton.
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Xab Pagri
In Tibetan cuisine, Xab Pagri is a patty, usually baked dough, stuffed with meat paste.
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Xabbatog
In Tibetan cuisine, Xabbatog is a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup.
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Xogoi Momo
In Tibetan cuisine, a xogoi momo is a type of momo using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs.
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Yurla (dish)
In Tibetan cuisine, Yurla is a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.
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Zhoima Mogu
In Tibetan cuisine, Zhoima Mogu is wild ginseng, with melted yak butter and sugar.
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Zhoixo
In Tibetan cuisine, Zhoixo is wild ginseng, made with yogurt.
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Redirects here:
Cuisine of Tibet, Dongmo, Phingsha, Tibetan food.
References
[1] https://en.wikipedia.org/wiki/Tibetan_cuisine
