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In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar.[1] This pastry is often served during the Tibetan New Year and Losar as a starter.
| Type | Pastry |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Barley grain, yeast, tsampa, dry curd cheese, wild ginseng and brown sugar |
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