Tibetan cuisine

Common card · No. 395585

Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet, as well as sha phaley (meat and cabbage in bread). Balep is Tibetan bread eaten for...

Read on Wikipedia · Image Ritesh Man Tamrakar, CC BY-SA 2.0