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The Tibetan cuisine offers a variety of unique recipes. The most representative Tibetan recipes are listed below:
- Sherpa Momos – made of four chicken breasts, two minced onions, garlic, diced ginger, soy sauce, salt, pepper, “garam masala” and butter;
- Kongpo Browned Beef – named “Kongpo Shaptak”, made of: beef, oil, chopped red onions, paprika, chopped garlic, ginger, “Sichuan” pepper, chopped tomatoes, “churu”- blue cheese, water and jalapeno chilies;
- Tibetan Spring Soup – made of chopped onion, chopped garlic and ginger, beef, water, chopped radish, one plain pastry, lettuce and chopped coriander;
- Tibetan Butter Chicken – named “Mar Jasha”, made of a whole chicken, a teaspoon of “tandoori masala”, cinnamon, cardamom, lime juice, cumin powder, yoghurt and salt;
- Tibetan Lamb Curry – named “Luksha Shamdeh”, made of plain yoghurt, paprika, curry powder, soy sauce, ginger, garlic, cubed boneless leg of lamb, chopped onions, oil, cinnamon sticks, star anise, cloves, bay leaves, tomatoes and potatoes;
- The Dalai Lama’s Momos – made of potatoes, olive oil, chopped onions, chopped mushrooms, grated cheese, fresh coriander, paprika, salt, pepper, plain flour, tomatoes and boiling water;
- Tibetan Noodle Stew – made of “cavatelli”-thin pasta, canola oil, sliced garlic, fresh ginger, tomatoes, vegetable stock, soy sauce, hot paprika and spinach leaves.
This category has the following 8 subcategories, out of 8 total.