The Himalayas is most well-known for its incredible landscape and the towering mountains that make up the region, often making us feel humbled just to be in the presence of them. While this breathtaking landscape is the main reason why so many people travel to this area of the world, there's one more reason that should be on everyone's list: Tibetan food.
Cooking at such a high altitude hasn't stopped the flavors of traditional Tibetan cuisine from becoming long-lasting staples of Tibet's culture. Often overlapping with Nepal cuisine, Tibet's dishes are born of its local ingredients, from meat to produce, and the flavors that have helped to shape a country. These dishes might be simple but they make an impression, with each one being even more delicious and comforting than the last. Tea is also a large part of Tibetan cuisine and culture, as is their ability to sustain a food lifestyle with locally-produced and sourced ingredients, which is all part of the magic of eating Tibetan food.
Tibetan Momo
Momo is a Tibetan version of a dumpling (nearly every country has its own version) and they can be fried, steamed, or even boiled. The exterior of this dumpling is pillow-like, with a tender, doughy outside and a filling that consists of meat or vegetables.
Both fillings are delicious and a vegetable momo is a wonderful option for those who are vegetarian or vegan. Regardless of the filling, momo is served with a spicy red sauce that's thin in texture but packs a wallop in flavor. A base of garlic, chilies, and tomatoes, this sauce is a perfect match for these pillowy, delicious dumplings.
Balep
Balep is an amazing part of Tibetan cuisine simply because it's versatility is virtually unmatched. At its very basic form, balep is puffed bread that's eaten for breakfast or lunch, but the fact that it can be eaten at different meals isn't why it's so versatile.
This bread can also be filled with meat to make a fried meat pie called sha balep, be deep-fried without a filling which is called numtrak balep, or be stuffed with vegetables and fried which is called shamey balep. Barely is a vast part of Tibetan cooking and the flour from barley wheat is what's most commonly used to make this balep bread. It's simple yet delicious, while also being filling and the perfect precursor to a larger meal such as dinner.
Tibetan Yoghurt
Just as Greece has its own version of yogurt, Tibet also has its own. As opposed to using cow's milk which is the most common dairy base for yogurt, Tibetan yoghurt is created using the milk from yaks.
This yoghurt is called sho, and it's noticeably different from regular yogurt both in appearance and in texture. the use of yak milk makes for a much creamier and thick yoghurt which makes it far more filling, adding a subtle sweetness in contrast to something like Greek yogurt. In Tibet, this yoghurt is usually served with brown sugar or warm steamed rice, making it a sweet start to the day or a sweet snack throughout.
Yak Meat
Yak meat is to Tibet as cow meat is to the US; it's the most commonly eaten and cooked meat in the region. The meat is very similar to that of cow meat, and it's used in nearly every dish that calls for protein as an ingredient.
Yak meat can be steamed, roasted, stewed, boiled, or even dried, making it highly versatile in a region that holds its traditional dishes so dear. The meat itself is tender when cooked for a long amount of time and is delicious in curry, which is another traditional Tibetan dish.
Butter Tea
Butter tea might sound like something that's a little strange but, in reality, it's absolutely delicious. Butter tea starts with a base of strong black tea and to that, ghee and salt are added to create a bold flavor that seems as though it magically warms you from the inside out. While this tea is not meant to be sweet as most teas are, it's delicious in its own right and able to stand up to the harsh temperatures that often occur in Tibet.
Usually, this tea is served with tsampa, which is also made with butter tea and also with barley flour. The dish itself is quite easy to make and quick to serve with butter tea, and the combination is the perfect way to counteract a cool winter chill.