Mongolian cuisine is less complex than that of most Asian countries. The most common rural dish is cooked mutton, often bereft of other ingredients. In the cities, a popular snack is buuz – dumplings filled with meat, cooked in steam. Bansh are dumplings boiled in water, whilst Khuushuur are deep fried in mutton fat. Regional dishes combine meat with rice or fresh noodles into stews; tsuivan, budaatai huurga or noodle soups; guriltai shol.
An unusual cooking method used on special occasions is meat & vegetables) cooked with stones preheated in a fire. This may be either chunks of mutton in a sealed milk can (known locally as Khorkhog), or within the abdominal cavity of a deboned goat or marmot, called Boodog.
Mongolian Fried Peanuts Ingredients 1/2 pound (1 1/2 cups) raw, red-skinned peanuts 1 heaping tbsp Szechwan brown peppercorns 1 heaping tbsp star anise 1 heaping tbsp coarse salt 1/2 tsp wat... Read more
Mongolian Hot Pot Dipping Sauce 2 tb Sesame paste-=OR=- peanut butter 1 tb Light soy sauce 1 tb Rice wine or dry sherry 2 ts Chili bean sauce 1 tb Sugar 1 tb Hot water Directions Combine all... Read more
Mongolian Lamb Mongolian Beef Pooz/Khoorshoor (old) Khorkhog Shulla Bansh Bantan Mongolian Barbecue Mongolian Hot Pot Huushuur (fried meat pasties) Steamed Booz Fried Booz Ul Boov Guriltai S... Read more
Mongolian Food Culture A stroll down any Mongolian residential street is usually the first introduction to a visitor of the savoury odours of the traditional meals of this country. If you ar... Read more
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