cook like a local Tibet

From sweet ceremonial rice to tongue-tingling chilli condiments – explore the complex flavours of this Himalayan region

- JULIE KLEEMAN with YESHI JAMPA

The average elevation of the Tibetan Plateau is 4,000 metres above sea level, an environment in which only the hardiest crops can survive. During winter, fresh food can be hard to come by and some Tibetans live off dried yak meat and tsampa (roasted barley flour). Barley thrives at high altitude and tsampa is the Tibetan staple and one of nature's best energy foods.

Tibetan New Year, or Losar, heralds the end of the arid winter season and is typically marked by days of music, dancing and feasting. The first dish to be served on New Year's Day is dresil, a sweet rice dish.

The Tibetan cuisine is designed to warm hands and bellies, and features plenty of noodles and dumplings, often in a boiling broth. Seasonal vegetables and red meat make their way in, too, and fiery sepen -a hot chilli condiment infused with tongue-tingling yerma, or Sichuan peppercorns - is always within arm's reach.

Mealtimes are not complete without tea, which Tibetans drink copious amounts of. Yak butter is usually added to the brew, along with salt and sometimes dried cheese. During Losar the tipple of choice is chang (barley beer) - it is also a part of the ritual Losar offering. Tibetans place it on a bonfire of juniper alongside butter and tsampa, releasing a fragrant smoke that is said to create a pathway to the Buddha.

Sha balep (Tibetan pasties)

Sha balep (literally, ‘meat breads’) are widely and wildly loved by Tibetans. In central Tibet many people eat them for breakfast but they are more typically served for lunch or dinner, usually with a soup side.

45 MINUTES | MAKES 10 | EASY

sunflower or other

flavourless oil for deep-frying DOUGH