Tibetan cuisine is little known, it is very natural, healthy and light, and it is not spicy either. Animal protein is obtained mainly from lamb, yak or cow, although it is not large amounts.
Milk and its derivatives are also part of their diet.
It has three main foods: butter tea, barley, and yak meat. Barley being the largest crop in the country.
One of the most famous dishes that originated in Tibet is Thukpa, a Tibetan noodle soup, which is usually served with meat. Also Tsampa, which consists of roasted barley flour, and Tibetan tea (chas), which is butter tea made from yak milk and salt.
However, the Tibetan food scene goes much further, here are 5 delicious recipes:
1. Tibetan Momo
Momos are a kind of flour dumplings, stuffed with vegetables and / or yak or lamb meat. They are always accompanied by a delicious tomato and garlic sauce. They can be steamed, fried or boiled.
2. Sha Balep
It is a bread stuffed with meat with a semicircular or circular shape which has different variants depending on the region and is usually fried.
It is the most widely consumed alcoholic beverage in Tibet. It is made with grains of barley, millet or rice, and maintains body temperature when the weather is very cold.
Over the years, the cuisine of Tibet maintains its roots, but at the same time, it is increasingly influenced by Chinese, Nepalese or Indian cuisine.