Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.
Thanks to Tibetan diaspora, momos are also today hugely popular in India. Momo dumplings are typically steamed, but they can also be fried. They are usually shaped either into purses or into half-moons (other shapes also exist). The best-known varieties include buff momos made with water buffalo meat, sha momos made with beef or yak meat, and khasi momos with lamb or mutton filling, while both jhol momos and C-momos come served in a spicy, hot sauce.
MAIN INGREDIENTS
Smacked cucumber is a traditional Asian dish that’s especially popular in Tibet as a snack for picnicking. The dish is usually made with a combination of cucumbers, garlic, sesame oil, black vinegar, and soy sauce. The cucumber is peeled and smacked with a rolling pin so that it’s bruised and starting to break apart.
It’s sliced into chunks and mixed with the rest of the ingredients. The ingredients are tossed well and then served on a large plate. The cucumber is smacked because it will absorb the flavors of garlic, oil, vinegar, and soy sauce even better and it will have a more intense flavor.
MAIN INGREDIENTS
Khapse or zhero is a traditional Tibetan snack. It's usually made with a combination of flour, sugar, milk, oil, and boiling water. The sugar is dissolved in water and then mixed with flour, milk, and oil in a deep bowl in order to make the dough.
The dough is kneaded and sliced into long vertical strips. A cut is made in the center of each strip, and the ends are gently twisted on opposite sides. Khapse is then deep-fried in hot oil until golden brown and crisp. It's served immediately, often with a piping hot cup of coffee or tea on the side.
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