Nepal takes pride in its diversity. With 126 ethnic groups and 123 languages, it is a cultural haven. With that, it has hundreds of local and traditional dishes. The Tibetans who settled in Kathmandu for trading decades ago had brought along their delicacies which are now a part of Nepal’s culture. We’ve listed some of our favorite must-try Tibetan dishes. Make sure to read all they way to the end to find a recipe you can enjoy in your home!
‘Laphing’ is a cold, gelatinous, spicy noodle dish. The noodle is made by extracting starch from potato, mung bean, or wheat flour. The gluten which has been extracted is also served with the noodle and has a meaty texture. It is a favorite snack among Nepali teens!
Laphing is generally served dry or with soup and can be white or yellow in color. Traditionally, laphings were served plain but nowadays there are more variations with each seller serving their own specialties by adding color and with instant noodles or chips and even minced meat!
Thulo Momo or‘Huge Momo’ in English, is just what it sounds like:big Nepali dumplings filled with vegetables or meat. One thulo momo is approximately the size of 3-4 normal momos.
The dough is quite different than the one used for regular momo. The wrapper of thulo momo is tougher and thicker, more similar to a bun. The filling is usually richer and juicer than the classic momo, too.
Keema noodles(Dry noodles)
Keema noodles, a.k.a dry noodles, are quite similar to a standard spaghetti but the noodles used are thicker and paler, and the sauce is a mix of soy sauce, and Timur(Sichuan pepper), garlic, ginger, onions, and mustard oil. It is also served with chili sauce on the side. It is usually served and plated without mixing the ingredients. That is your part which makes the dish even fancier!
The most popular Keema Noodles dish is the one served with minced buffalo meat. However, it is possible to find versions with chicken, lamb, mutton, or pork.
If you want to make your own Keema noodles, we got you! Instead of the traditionally used thick noodles, we switched it with Spaghetti.
1) 250 gm Spaghetti
2) 150 gm Bok Choy /Pak Choi or Spinach
For chili oil
1) 100 gm chili flakes
2) 200 ml cooking oil
3) 1 tbsp. Sichuan Pepper
4) 1 tsp salt
For the minced meat
1) 450 gm low-fat minced meat
2) 1 tsp. chopped garlic
3) 1 tsp. chopped ginger
4) 1 large onion
5) 1 tsp. salt
6) 2 tbsp. vinegar
7) ½ tsp. Sichuan pepper
8) 1 chopped tomato(optional)
9) 200ml water(if you are using tomatoes)
10) Soy sauce, chili oil, Sichuan pepper as per taste
1) Cook the spaghetti as per the instructions in your box and let it cool on the side.
2) Boil the Bok Choy or Spinach in water for a few minutes until it is cooked.
3) To make the chili oil, heat the cooking oil until it starts to smoke. Turn off the heat and quickly add all the dry ingredients to the hot oil while stirring continuously to avoid burning. You can store the chili oil in the refrigerator for a few months.
4) Now, to the minced meat.First heat oil in a non-stick pan. Then add the chopped garlic and ginger and cook until lightly browned. Add the chopped onion and stir fry until it becomes soft and transparent. Now add the minced meat and fry with the ingredients for 8-10 mins or until nicely browned. Add salt according to taste. Pour in the vinegar. Add the Sichuan pepper. Mix it the ingredients properly.(Optional) Add chopped tomatoes and cook them for about 2 minutes.
5) Pour in the water and bring it to a boil. Once it boils, cover the pan and lower the heat. Let it simmer on low flame for about 10 mins.
1) First add the 1 1/2 tsp. of chili oil to the middle of the plate. Add about 2 tbsp. of dark soy sauce and salt to taste along with a pinch of Sichuan pepper. Now layer the spaghetti and Bok Choy and top it off with the minced meat. You can drizzle more chili oil if you want it spicier!