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RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Tibetan

   

How to Cook dishes from Tibet


Tibet is a region of Central Asia, mostly located on a high altitude plateau. It is part of the People's Republic of China, with the exception of some areas claimed as part of Tibet by China but controlled by India. The legitimacy of Chinese rule over Tibet is of course disputed, with Dalai Lama and others arguing it is illegitimate.

Tibetan cuisine is unusual since only few crops will grow at the high altitudes found in the region. The most important crop in Tibet is barley which is used to make a dough called tsampa which in turn is made into noodles or dumplings. Many dishes in Tibetan cuisine are flavored with mustard seeds.

Here are some Tibetan recipes:
  • Balep korkun - A round flatbread made in a frying pan.

  • Momos - Dumplings made from tsampa (barley dough). They can be filled with ground meat (beef, chicken, pork, turkey, water buffalo, or yak) usually combined with onions, shallot, and garlic, or with small potatoes in a tomato sauce, or with cheese. The dumplings are generally cooked by steaming over a soup, which is then eaten with the dumplings. Sometimes momos are also pan-fried or deep-fried after being steamed.

  • Thenthuk - Noodle soup usually containing yak meat or mutton.
Here are a selection of Tibetan cookbooks.


   

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Tibetan Cookbooks

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Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony

By Elizabeth Kelly

Snow Lion Publications
Paperback (152 pages)

Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony
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A wonderful Tibetan cookbook by an author who was a cook at a Tibetan monastery. Recipes are supplemented with a wealth of information on Tibetan customs and holiday celebrations.

The Lhasa Moon Tibetan Cookbook

By Tsering Wangmo

Snow Lion Publications
Paperback (150 pages)

The Lhasa Moon Tibetan Cookbook
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The Lhasa Moon is one of the finest Tibetan restaurants in the West.

The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery

By Betty Jung

Chronicle Books
Paperback (119 pages)

The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery
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Featuring a wonderful selection of recipes for appetizers, soups, rice and noodle dishes, breads, condiments, and teas, this collection of over 40 recipes from the world-renowned Kopan Monastery makes a wide variety of traditional Tibetan dishes accessible to the Western cook. Illustrated with hand-rendered drawings of Tibetan icons.

Taste of Nepal (Hippocrene Cookbook Library)

By Jyoti Pathak

Hippocrene Books
Hardcover (470 pages)

Taste of Nepal (Hippocrene Cookbook Library)
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Winner of the 2008 "Best Foreign Cuisine Book," Gourmand World Cookbook Awards

The landlocked nation of Nepal is tucked into the Himalayan Mountains between India and China (Tibet). Possessed of a varied landscape and such treasures as Mount Everest, the Nepalese are proud of their time-worn temples, sublime scenery, hiking trails, and a rich and vibrant culture. The cuisine is surprisingly diverse for such a small country, with influences from Chinese and Indian culinary methods and tastes.

One of the very few Nepali cookbooks on the market, Taste of Nepal is a thorough and comprehensive guide to this cuisine, featuring more than 350 authentic recipes, a section on well-known Nepali herbs and spices, menu planning, Nepalese kitchen equipment, and delightful illustrations. Instructions are clearly detailed and most ingredients are readily available in the United States. Complete with illustrations.

There is something for everyone in this book. For the most timid cook--Fried Rice (Baasi-Bhaat Bhutuwa) or Stir-Fried Chicken (Kukhura Taareko) are easily achievable. The adventurous home chef will be tempted to try Goat Curry (Khasi-Boka ko Maasu) and Sun-Dried Fish with Tomato Chutney (Golbheda ra Sidra Maacha).

Food in Tibetan Life

By Rinjing Dorje

Prospect Books
Hardcover (120 pages)

Food in Tibetan Life
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The author, a Tibetan story teller who has settled in the Puget Sound area, brings you the most authentic Tibetan cookbook extant. Two-fifths of the book are given over to an introduction to Tibetan culture as fascinating as the recipes.

Beyond the Great Wall: Recipes and Travels in the Other China

By Jeffrey Alford

Artisan
Hardcover (376 pages)

Beyond the Great Wall: Recipes and Travels in the Other China
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WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD

WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.

In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China.

For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.

Tibetan Cooking

Craftman Press
Paperback
 

Tibetan Cooking

By Indra Majupuria & Diki Lobsang

Arihant Press
Paperback
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Tibetan Cooking ( Introducing a Rich Variety of Foods and Beverages)

S. Devi
Paperback
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