Tibetan Culture

Tibetan People

For over a thousand years Tibetan-speaking people have lived in Tibet and areas that are now part of China, India, Nepal, and Bhutan. The Tibetan script is one cultural element that unites them across these contemporary borders. Most Tibetans also practice Buddhism, although a small minority are Muslim or Bön practitioners. In general, Tibetans are more unified culturally than most linguistic groups; however, regional differences in dress, diet, and language distinguish communities.

Today, two-thirds of Tibetans live in the U Tsang province of central Tibet. Defined by the Chinese as the Tibetan Autonomous Region (T.A.R.), U Tsang is the most settled part of Tibet and includes the cities of Lhasa, Shigatse, and Gyantse along the Tsangpo (Brahmaputra) River valley. Tibetans living in the Amdo region, northeast of U Tsang, are now primarily in a separate Chinese province, Qinghai. Tibetans in the Kham region of western Tibet live primarily in areas now defined as the T.A.R. and the Chinese provinces of Sichuan and Yunnan. Many Tibetans living in Kham and Amdo are nomads, and their dialects of Tibetan are at times unintelligible to Tibetans from Lhasa. Their dress and diet are also distinctive. Since the Chinese takeover of Tibet, many such differences among Tibetans in these regions are becoming secondary to the overwhelming influence of modern Chinese culture.

Tibetans from U Tsang, Kham, and Amdo have resettled in India, Nepal, and Bhutan. They are proud to keep their distinct dress and diets where they can, pray to Buddhist deities at household shrines and at local monasteries, and speak Tibetan. At the same time the refugees are greatly influenced by the culture of Indians and Nepalis. These contacts are creating new cultural dynamics and strains.

Tibetans living in Europe and North America have a more difficult time retaining their cultural traditions. Because they are recent immigrants, they have few cultural institutions for support. Attempts are now being made to teach Tibetan children their language at weekend schools, and Tibetan dress is worn on special occasions. Tibetan food is cooked at home but is available only in a few restaurants. In spite of their widespread diffusion, Tibetans living "beyond the land of snows" are united in their respect for the leadership of the Dalai Lama.
Conservancy for Tibetan Art & Culture

Recipes

LAMB MOMOS

Ingredients
Dough
2 c All-purpose flour 3/4 c Hot water
Momos Filling
8 oz Lean ground lamb
1/2 Onion, finely chopped
1 c Chopped raw kale
1/2 c Cilantro, chopped
3 Cloves garlic, chopped
1 tb Chopped fresh ginger
1 1/2 ts Curry powder
1 tb Sherry, vermouth or brandy
2 ts Flour
2 ts Soy sauce
1/2 ts Cayenne pepper or 1/2 ts Hot chili paste
Khote Filling
2 tb Butter
1 Chopped onion
3 Cloves garlic, chopped
3 Jalapeno Peppers, Sliced
1 ts Cumin 1
1/2 ts Curry powder
1/2 ts Dry ground ginger
1/2 ts Tumeric
1 1/2 c Raw broccoli, chopped
1/2 Red bell pepper, chopped
1 1/2 c Mashed Baking Potatoes
1/4 c Chopped cilantro
2 tb Yogurt
Juice of 1/2 lime
Salt and Cayenne to taste
1 Bunch Kale to line steamer

Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through. 2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board. 3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking. 4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar. Momos Filling: Combine all ingredients. Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer. 2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.
Yields 12 servings
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