Wednesday, February 14, 2007

Next Stop: China (Part 6: Tibet)

The Cuisine of Tibet is quite distinct from that of its neighbours, as only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos, one of the most popular foods in Kathmandu. Momos of Buff (meat of water buffalo) are considered the best; however momos of chicken, mutton, pork, as well as of vegetables (predominantly onions and cabbage), potato, and cheese are also eaten.

Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item. Other Tibetan foods include:
Balep korkun – a central Tibetan flatbread that is made on a skillet rather than in an oven
Thenthuk – a type of cold-weather soup made with noodles and various vegetables

Common Tibetan beverages are jasmine tea and yak butter tea. Alcoholic beverages include:
Chang – a beer usually made from barley

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