Tsampa: Tsampa is a staple Tibetan food made from roasted barley flour. It's mixed with water to form a doughy consistency and is a dietary mainstay in Tibet.
Thukpa: Thukpa is a popular Tibetan noodle soup made with meat (typically yak or mutton), vegetables, and a flavorful broth. It's hearty and warming, perfect for Tibet's cold climate.
Momos: Tibetan momos are dumplings filled with meat (often yak or mutton), vegetables, or cheese. They are similar to those found in neighboring regions like Nepal and India.
Yak Meat Dishes: Yak meat is a significant part of Tibetan cuisine due to the abundance of yaks in the region. You'll find dishes like yak stew, yak curry, and yak skewers.
Butter Tea (Po Cha): Butter tea is a traditional Tibetan beverage made from tea leaves, yak butter, and salt. It's known for its high calorie content, providing warmth and energy in the harsh Tibetan climate.
Shabalep: Shabalep are Tibetan pan-fried meat or vegetable pastries, often enjoyed as a snack or side dish. They have a crispy, flaky texture.
Gyathuk: Gyathuk is a Tibetan noodle dish similar to thukpa but typically contains more vegetables and is less brothy. It's seasoned with spices and can be customized to your taste.
Yak Cheese and Butter: Yak cheese and butter are integral components of Tibetan cuisine. Yak butter is used in cooking and in making butter tea, while yak cheese is eaten on its own or used in various dishes.