Every Tibetan home has momos, or Tibetan dumplings, which are savory, comforting snacks or meals that are frequently filled with meat or veggies.
A substantial noodle soup with vegetables, meat, or eggs, thukpa is the ultimate comfort food that warms the body, especially in Tibet's severe winters.
In Tibetan cooking, this fluffy, soft steamed bread is a mainstay. It's ideal for mopping up flavorful stews or pairing with hot sauces.
Tibetan nomads eat tsampa, a staple made from roasted barley flour. In colder climes, it's often combined with butter tea to give energy.
Shapta is a flavorful, spicy stir-fried meat dish that is typically made with yak or beef and is served with bread or noodles.
In the frigid hills of Tibet, Po Cha—a special tea brewed with yak butter and salt—is rich and creamy, providing warmth and nourishment.
The tasty treat known as "gyuma," which is made from the intestines of sheep or yaks and packed with ground beef or blood, is typically consumed during celebrations.