Tibetan cuisine
The Tibetan cuisine is the culinary tradition of Tibet , the highest region on earth, from. There are similarities with the kitchens of the neighboring countries Nepal and Bhutan , but the Tibetan cuisine is characterized by a few peculiarities: It is characterized by the harsh climatic conditions, which limit the possibilities of agriculture and make nutritional demands on its residents.
General
Meat and dairy products ( yak and dzo , sheep , goats ) as well as barley, millet , legumes and a few types of vegetables form the basis of the kitchen .
Chopsticks are the main cutlery used in the cities , while elsewhere it is common to eat with a spoon and knife or with your hands. Most people drink from bowls.
The national drink is butter tea made with salted yak butter , but Indian chai and dairy products such as sour milk and yoghurt are also popular. In addition, alcoholic beverages, which are mostly made from barley or millet, such as the traditional beer Chhaang, are common .
The simplest Tibetan meal that is not only used as travel provisions but is also eaten for breakfast or as a snack is tsampa . Consisting of roasted barley flour mixed with hot butter tea, tsampa is formed into balls of dough or prepared as a porridge. Depending on the occasion, it is refined with jerky meat, honey or quark. Together with butter tea, it forms the preferred diet of the nomads on the Tibetan high plateau.
For larger meals, it is common to start with cold starters, followed by a main course or several dishes. Tibetan dumplings, called momos (colloquially, they are actually called shemos ), are often accompanied by a meat broth or prepared as kothay - deep-fried. Are also popular pasta dishes and Shabalay , into fat being baked meatloaf to the sometimes spicy salad , for example from Daikon - radish , will be served.
Desserts are not common in Tibetan cuisine. Tea is often drunk for dessert. Since many Tibetans live in the diaspora , a modern form of Tibetan restaurant cuisine is now developing. The Lhasa Moon in San Francisco is known for this , with creations such as the Himalayan salad ( beans , daikon radish, carrots , tomatoes , garlic and sautéed onions ). In contrast, in Tibet itself, Chinese standard dishes are increasingly being offered under Tibetan names.
Holidays and food
Losar is the Tibetan New Year festival . According to the Tibetan calendar , it falls between January and February. Various rituals are performed in the monasteries and preparations for the Losar festival begin. Dresi (a sweet rice dish with butter and raisins), Droma (rice with small potatoes) and Kapse (a deep-fried dessert in many sizes and shapes) are a fixed part of the banquet table, along with meat, bread , butter tea and tsampa. On the day before the New Year ( Guthor ), special pasta is traditionallymade, the Guthuk . They consist of nine ingredients, mainly dried cheese and cereals , the baked dough balls are eachfilledwith paprika , salt , rice , wool or coal and hidden,ifa person finds paprika in their ball it means that they are too talkative, white Salt or rice is considered to be a good sign, if a person finds charcoal in the batter, it means they have a "black heart". On Losar , the first day of the New Year, the monks of Namgyal Monastery offereda consecrated sacrificial cake to the goddess Palden Lhamocombined with prayers . The traditional greeting Tashi Delek is exchanged, and longevity pills ( Tse-ril ) are made made of fried barley dough, there is plenty of food and beer. Previously, the New Year in Tibet was celebrated for fifteen days or longer. In India , where the largest exile community lives, one celebrates three days today, in the west one day.
Shoton is the Tibetan yogurt festival. It originated in the 15th century in Drepung Monastery near Lhasa . The festival marked the end ofthe monks'summer meditation in autumn and was extended to 5 days in the 19th century. Since milk production was at its peak at this time of year, a corresponding amount of yogurt was made. Guests were entertained and the population gathered in the meadows to eat and drink, Tibetan operas were performed and thangkas were publicly exhibited. Shoton is celebrated in spring in Indian exile, but yoghurt production is no longer the focus today.
Foods and foods
Soups, stews:
- Ashom Thang - corn soup with tofu
- Churül - cheese soup
- Tentug - noodle soup
- Tsamtug - soup with tsampa
- Doluma - eggplant soup
- Thukpa - noodle stew with vegetables
- Gyatoup - noodle soup with meat
Momo - filled dumplings:
- Sha Momo - Momos with a spicy meat and vegetable filling
- Jhasha Momo - Momos with a chicken and vegetable filling
- Tsel Momo - Momos with vegetable filling
Meat dishes:
- Sha Kampo - jerky meat
- Cooked meat (prepared with salt, ginger and other spices)
- Shabalay - deep fried meat cake
- Sausage (made from meat, liver, blood or flour)
- Offal (for example, yak stomach or sheep lung)
- Gyakok - similar to the "Mongolian" fire pot
- Luksha Shamdeh - lamb curry with yogurt and herbs
- Shogok Nagopa - beef strips with potatoes, spinach, garlic and ginger
- Shaptak - beef strips with hot peppers in tomato sauce
Tsel - vegetables:
- Tsel Tofu - tofu with vegetables
- Shingbee - Green beans with potatoes, ginger, garlic and tomatoes
- Tsel Phing - noodles with vegetables
- Tsel Shogok - sauteed potatoes with spinach, peas, onions and garlic
- Tsel Sesha - sauteed mushrooms with carrots, broccoli, ginger and garlic
- Tsel Nezom - sauteed vegetables with coriander
- Tsel Gyaker - vegetable curry
Desserts:
- Bhatsu Mahku - roasted barley with sugar and cheese
Miscellaneous:
- Tsampa - flour made from roasted barley, is mixed with butter tea according to taste and then eaten either as a ball of dough or as a porridge.
- Thing mo - steamed bread
- Thing alla - pancakes filled with vegetables, bean sprouts and mushrooms
- Labtak - Steamed radish with ginger and coriander
- Le thing - spicy cake made from mung beans
- Jhasha Khatsa - marinated pieces of chicken, loosened and deep fried
- Chura loenpa - soft cheese
- Chura kampo - hard cheese
Beverages:
- Po Cha - butter tea
- (Masala) Chai - Indian milk tea
- Thara - sweet yogurt drink
- Chhaang - beer made from barley , ( finger ) millet or rice
- Sour milk and buttermilk
See also
literature
- Karin Brucker, Christian Sohns: The Tibetan cuisine. Herbig, 2003, ISBN 3-87287-513-2
- Tsering Wangmo, Zara Houshmand: Lhasa Moon Tibetan Cookbook. ISBN 1559391049
- Linda Seefeld: Rural Women's Use and high Regard of Tsampa: The Impact of the Panam Integrated Rural Development Project on Food Consumption Patterns and Awareness. ISBN 3639041453
- Bruno J. Richtsfeld: Tea and tea culture in Tibet. In: Markus Mergenthaler (Ed.): TeeWege. History / culture / enjoyment. Dettelbach 2013, pp. 28-77, ISBN 9783897544376
- Tsering Mendrong: Tibetan Cooking. Courts and their history. Werkstatt GmbH 2006, ISBN 978-3895335204
Web links
Individual evidence
- ↑ Country kitchens: Portrait about Tibet. Retrieved June 21, 2016 .