The following highlights some of the popular Traditional Tibetan Foods. If you manage to be in an Tibetan restaurant or you are visiting Tibet, I recommend the following:
1. Chebureki
It is a variation of Turkish börek. This type of börek is especially popular among the Tatar community in Turkey and all Tibetan tables. The dough is made of water, sugar, flour, oil, salt and yeast, while the filling is made of ground meat, onion, spices and (sometimes) cheese. To make it, the dough is folded over the filling and formed into a semicircle and then baked in the oven until golden brown. Chebureki are most commonly eaten with ayran or yoghurt.
2. Khapse
Khapse or also called zero is a traditional Tibetan snack. It is usually made by mixing flour, sugar, milk, oil and boiling water. The sugar is dissolved in water and then mixed with flour, milk and oil in a deep bowl to make a dough. The dough is kneaded and cut into vertical strips, then a cut is made in the middle of each strip and the ends are turned slightly to opposite sides. The Khapse is then fried in hot oil until golden brown and crispy. Serve immediately, usually with a steaming cup of coffee or tea on the side.
3. Laping
Lapping is a popular street food in Tibet and China. It uses mung bean noodles as the main ingredient and various toppings such as coriander, garlic, green onion sauce or red pepper are added. In addition to these ingredients, the noodles are always served with soy sauce. Minced meat is traditionally prepared and eaten in summer, usually served cold.
4. Tingmo
Tingmo is a type of steamed bun in India and Tibet. This is a steamed bun similar to Chinese Hanamaki. Tingmo is made with beef or chicken filling. Produced in the Tibet region of Western Tibet. Sometimes a vegetable filling is used to make this dish.
5. Gyabrag
Gyabrag basically means “pancakes”, yes! And they are also really amazing pancakes, which vary from what one can find in any chain restaurant. Slightly thinner, gyabrag is made from finely ground barley flour, rich unprocessed yak butter, sufficient sugar and cheese curd, all blended harmoniously to create this dreamy energy booster.
6. Drokpa Katsa
This dish consists of Tibetan-style spiced tripe. The tripe is prepared, screwed and chopped with curry, fennel, monosodium glutamate and salt.
7. Balep
Balep is a very traditional local hot bread originating from central Tibet that can be made with the simplest ingredients and cooked over an open fire according to the traditions of its original nomadic culture. Tibetans eat it practically every morning and it is also an important part of breakfast in all monasteries. It is somewhere between a homemade omelette and an English muffin; it is thicker than an omelette and people cook it differently. The dough is formed into a flat circle and fried, usually in a frying pan. Shortbread is often served on special occasions and should be served warm.
8. Chexo
Chexo is a dish made with rice and yoghurt. It is usually sweet when mixed with sugar or vice versa. It is a form of Indo-Tibetan cuisine that has its roots in India. It is an example of another delicious Indo-Tibetan dish.
9. Momo
Momo is one of the tastiest Tibetan dishes, delicious steamed stuffed ravioli, and there is an art to preparing it. It is made with a dough of barley flour and water for the wrapper and a variety of fillings for the inside, the most common being yak meat, vegetables, potatoes and butter. They are steamed, often over any soup, and can also be fried after steaming. They are usually served with some kind of spiced oil or flavoured dipping sauce.
10. Gyurma
The local sausages are called gyurma in Tibetan, which are blood sausages made from yak or sheep’s blood. In Tibetan areas, whether agricultural or pastoral, whenever a sheep is slaughtered, the sheep’s blood is not cooked separately, but poured into the small intestine to boil and eat. They can be stuffed with rice or roasted barley flour.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.