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Mongolian Food


Meat is the basis of the diet, primarily beef and mutton. The local cooking is quite distinctive. Traditional meals generally consist of boiled mutton with lots of fat and flour with either rice or dairy products.

Mutton cooked with host stones in a container. Khorkhog is probably the most exciting mongolian dishes, and one of the most tasty ones. The meat of a sheep (sometimes less) is cooked together with vegetables in a closed container, with the help of heated stones. For a large Khorkhog, a metal milk container is normally used. For smaller amounts, other containers serve just as well, in our case two normal cooking bowls put on top of each other.

Large filled pockets, fried or deep fried. It is a kind of meat pastry or dumpling popular in Mongolia. Meat, either beef or mutton, is ground up and mixed with onion (or garlic) salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape made by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a golden brown. The khuushuur is then served hot, and can be eaten by hand.

Small filled pockets, steamed. It is a type of steamed dumpling filled with minced mutton, or yak meat. The meat is flavored with onion or garlic and salted. Occasionally, they are flavored with malted fennel seeds and other seasonal herbs. The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.

A stew with vegetables, meat, and fresh or fried noodles. It is very popular and Mongolians really like actually men.

Small filled pockets, boiled. Its size is smallest than buuz, but preparation method and recipe is same as Buuz, and Mongolians use the Bansh as many kind of food. For example, boil with soup, steam then eat with butter, with milk tea etc…

Guriltai shul
A hearty soup with meat and fried noodles. As with any soup, the ingredients and their relative amounts can be varied at will. In the Mongolian cuisine the only constants are the presence of meat and noodles.

Mongolian tea
Mongolian tea (suutei tsai): meaning salty tea with milk, is very popular. The mongolian variation is prepared with salt, and may include solid food like rice, noodles, or Bansh. Because of this, not the fine tea leaves are used, but rather the more course parts of the tea plant.