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How to make MOMO

Published in Unser Blog

Delicious things come in small packages. Case in point, the healthy little momo that makes for a mouthful of yummy. Tasty and easy-to-make has permanently placed the momo in the bookmarked pages of our cook book. And now, we are sharing the recipe with you.


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How to make Schabalep

Published in Unser Blog

Incredibly delicious, shapale — Tibetan “meat bread” — are hot, savory, juicy meat pies.

Like momos, shapale (also written as shapaley or sha balep) are widely loved in the Tibetan community, and will be the first to go at any Tibetan potluck gathering. Some people in Central Tibet eat them for breakfast, but they are more typically served with lunch or dinner, often with a basic rutang soup. In Tibet, the most common meat would be yak meat, which is a bit leaner and stronger tasting than beef, but in exile you will usually find them made from beef or veggies. (You can learn to make the veggie ones from our Tibetan Home Cooking.) You won’t be sorry you went to the effort to make these!

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