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List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drokpa Katsa
''Drokpa katsa'' is a Tibetan cuisine dish of stewed tripe, with curry, fennel, monosodium glutamate and salt. See also * List of stews * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes ... References {{Tibet-cuisine-stub Tibetan stews ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chexo
In Tibetan cuisine, Chexo is a rice dish, made with yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t .... References {{Tibet-cuisine-stub Tibetan cuisine Rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yak Butter
Yak butter (also known as "Dri Butter" or "Su oil" bo, འབྲི་མར།, zh, 酥油) is butter made from the milk of the domestic yak (''Bos grunniens''). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese.Jordans, Bart (2008). ''Bhutan: A Trekker's Guide'', Cicerone Press Limitedpg. 180Levy, Patricia (2007). ''Tibet''. Marshall Cavendishpg. 122/ref> It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Production Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheser Mog
In Tibetan cuisine, ''cheser mog'' is rice, with melted yak butter, brown sugar, raisins and salt. See also * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes ... References {{Tibet-cuisine-stub Tibetan cuisine Rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Names A meat or vegetarian turnover may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chebureki
Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. They are made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is sep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Momo With Curry
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have pointed to multip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
