• Mongolian Cuisine

  • (Mongolia)

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Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats.

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other local displays a sign saying "buuz". Those are steamed dumplings filled with meat. Other types of dumplings are boiled in water (bansh, manti), or deep fried in mutton fat (khuushuur). Other dishes combine the meat with rice or fresh noodles made into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog).

https://en.wikipedia.org/wiki/Mongolian_cuisine

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Khuushuur

(0 ) (Mongolian) (Russian)

Khuushuur is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki. The ...

Buuz

(0 ) Бууз (Mongolian)

Buuz is a type of Mongolian steamed dumpling filled with meat, which is flavoured with onion or garlic and salted. ...

Kumis

(0 ) (Mongolian)

Kumis is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the ...

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