Thue is a delicacy in

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

made with dri cheese (or sometimes

parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...

or other hard cheeses), brown sugar (usually porang) and unsalted sweet cream

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

. These ingredients are mixed together by hand into a smooth, slightly crumbly doughy mixture. It has a high butter content and is shaped in a ''thuedrom'', a rectangular wooden frame about the size of a small brick. Thue is often topped with representations of the moon and the sun, carved out of butter while it is in a cold state. It is one of the few sweet Tibetan dishes and is eaten as a dessert on

Losar Losar (; "new year"William D. Crump, "Losar" in ''Encyclopedia of New Year's Holidays Worldwide'' (McFarland & Co.: 2008), pp. 237-38.) also known as Tibetan New Year, is a festival in Tibetan Buddhism. The holiday is celebrated on various d ...

and other special occasions like the

Sho Dun Festival The Sho Dun Festival (; ), commonly known as the Shoton or Yogurt Festival or Banquet since "Sho" means Yogurt and "Dun" means Banquet, is an annual festival held at Norbulingka or "Jewel Park" palace in Lhasa, Tibet Autonomous Region. The festiv ...

or on weddings.

References

{{Reflist Tibetan cuisine

See also

References