Tibet Food

Unlike the weather and culture, Tibetan cuisine is different from its neighbors. Although there are borrowed methods of cooking as well as spices used, the flavors of Tibet is unique to itself. The staple food is not rice because rice cannot grow under the country's weather condition. In its stead is barley. Flour from barley is the major ingredient in Tibetan cooking. Balep Korkun is a flatbread that is cooked on a skillet and not in an oven. It is made from barley flour and found mostly in central Tibet. Another food made from flour is Thenthuk. It is a soup with noodles and vegetables, usually cooked for cold weathers. Even streetfood in Tibet is cooked with dough, thus, the almost legendary, Lephing, spicy mung bean cake.