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 water 2 1/2 cups water 3 to 4 cups fresh corn or peanut oil Directions Seasoning The Nuts: Combine peppercorns, anise, salt, sugar and water […]Read More
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.
Mongolia Cuisine, Food & Recipes
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 the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should […]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 Shol Pyartan Mongolian Lamb Yield: 4 servings Ingredients 1 lb Boneless lamb — leg or shoulder 3 tb Soy Sauce; divided 1 tb Cornstarch 2 Garlic cloves; pressed 2 […]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 are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity of tasting buuz, khuushuur and bansh. These […]Read More
Mongolia has a 3485km (2165-mile) border with the Russian Federation in the north and a 4670km (2902-mile) border with China in the south. From north to south it can be divided into four areas: mountain-forest steppe, mountain steppe and, in the extreme south, semi-desert and desert (the latter being about 3% of the entire territory). […]Read More
At the opening ceremony for the annual Nadaam festival in the Mongolian capital Ulan Bator, the star of the show comes not from today but from 700 years ago. Bursting on stage in the middle of the national stadium is the unmistakable figure of Genghis Khan, the Mongol warrior who built a vast 13th Century […]Read More
Misunderstood and often maligned, the Mongolian diet does make sense 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 are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity […]Read More
For 3 000 years, the people of the steppes have adopted a pastoral way of life moving in the search of best pastures and campsites. They live by and for their livestock, in the forefront of which the horse undoubtedly was the first animal domesticated in these infinite meadows. Today, approximately half of Mongolia’s population […]Read More
A chronology of key events: 1206-63 – Following unification of the Mongol tribes, Genghis Khan launches a campaign of conquest. His sons and grandsons create the world’s biggest land empire. 1267-1368 – Weakened by disunity, the empire implodes. Ming troops oust the Mongols from Dadu (Beijing). 1380 – The Golden Horde is defeated by the […]Read More
Mongolia’s nomads travel a wintry land of hypnotic beauty. But as Phil Zabriskie discovers, their way of life is under threat BY PHIL ZABRISKIE Monday, Feb. 17, 2003 It’s almost noon, and Bayarsakhan looks as if he has just woken up. His jaw hangs slack, and his face is marred by fresh gouges—the result, he says, […]Read More