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Tibetan Cuisines

Cheser Mog: is a dish of rice cooked with melted yak butter, brown sugar, raisins and salt.

Chebureki: is a deep fried turnover with a filling of ground or minced meat and onions.

Chexo: is a dish of rice and yogurt.

Drokpa Katsa: is a dish of stewed tripe cooked with curry, fennel, monosodium glutamate and salt.

Gundain: a pastry made from barley grain and yeast with tsampa, dry curd cheese, wild ginseng, and brown sugar.

Gyatog: is a noodle made with eggs, flour and bone soup.

Gyabrag: a pancake made with barley flour yak butter, dry cheese curds and sugar.

Khapsey: cookies or biscuits that are deep fried and usually made during celebrations such as Losar or weddings.

Laping: is a spicy cold mung bean noodle.

Masan: a pastry made with tsampa (roasted barley flour), dry cubic or curd cheese, yak butter, brown sugar and water.

Momo: These Tibetan-style dumplings are stuffed with pork, beef or cabbages and cheese.

Sha Phaley: is a dish of bread stuffed with seasoned beef and cabbage.

Shab Tra: a stir fried meat tossed with celery, carrots and fresh green chili.

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