Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa

  • Butter tea (Su-cha)

    Butter tea (Su-cha) (page 38)

    from Taste Tibet: Family Recipes from the Himalayas Taste Tibet by Julie Kleeman and Yeshi Jampa

    • Categories: Beverages / drinks (no-alcohol); Cooking for 1 or 2; Tibetan
    • Ingredients: English breakfast tea bags; unsalted butter
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Notes about this book

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Notes about Recipes in this book

  • Smacked cucumber

    • lkgrover on June 13, 2022

      Good smashed cucumbers; easy preparation. The sauce is light, and not spicy (unlike some smashed cucumber recipes which contain chiles).

    • Stephenn31 on March 22, 2026

      An OK version.

  • Tofu with broccoli and tomato

    • jenburkholder on January 04, 2023

      Simple but decent stir-fry, and a good chance to practice my shallow-frying. I added in the tomatoes earlier, so that they could cook down a bit and become more saucy. Also decreased sesame oil (a tablespoon is a lot!). Served with the suggested dal, a flavor combination that I couldn't quite imagine, but worked surprisingly well given that both were simply flavored. Also had rice and soy-butter glazed mushrooms.

  • Beef stir-fry (Beef shaptak)

    • Stephenn31 on March 22, 2026

      It was OK, but lacked flavour apart from the ginger. I even added a bit of better than bouillon beef stock to the liquid in the wok to try to amp up the flavour.

  • Stir-fried broccoli

    • lkgrover on June 01, 2023

      Good broccoli stir-fry side dish. I used dried chiles de arbol.

  • Tibetan gnocchi with mushrooms (Bhatsa marku)

    • jenburkholder on October 16, 2022

      Hearty and simple but very tasty - bonus, one of the only homemade noodle dishes that could be considered weeknight friendly. Did a mix of mushrooms and beef, generous scallions, and some Parmesan on top, which added up to much more than the sum of its parts. Would make again.

  • Yeshi's dal

    • jenburkholder on January 04, 2023

      Very basic, but good. Cooked the dal before cooking together with tomatoes, since I did want to eat it the same day. Had with the tofu + broccoli stir-fry.

  • Spinach and chickpea curry

    • Stephenn31 on November 11, 2023

      Pretty easy and turned out well. I added some extra greens and served with rice and naan and plain yogurt

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Reviews about this book

  • ISBN 10 1623718546
  • ISBN 13 9781623718541
  • Published Apr 05 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Interlink Publishing Group

Publishers Text

Dumplings, Noodles, and Bowls for Comfort, Pleasure, and Wellbeing.

Wholesome food made with simple ingredients that heal as well as feed: this has been the tried and tested way of eating in Tibet for over 8,000 years. Sharing the practices of the nomads, this is the first ever comprehensive collection of recipes and food stories from Tibet. Julie and Yeshi bring millennia-old dishes to your table that are simple to make and use ingredients that are easy to come by.

Part food love story and part narrative about Himalayan food culture, the book includes 85 of the best Tibetan recipes this side of the Himalayas, half of them vegan, all of them using liberal amounts of turmeric, black pepper, fenugreek, and nigella seeds, and aromatics such as ginger, garlic, and cilantro. The book draws on topics like mindful eating, the Tibetan tradition of togetherness in the experience of prepping and eating, and the importance of the nutritional value of food that is locally grown and seasonal.

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