It is somewhat true that Mongolian foods consist of high calorie dairy products and meats like beef and lamb. The fattier they are the better and tender. It is said that the reason is the extreme continental climate, long and harsh winter and hot dry summer.
Mongolia foods mainly come from the livestock animals such as cattle, horses, camels, yaks, sheep, and goats. Meat is cooked, used as an ingredient for soups or dumplings along with vegetables or dried for winter use.
Are you looking for a good recipe book? Generally, Mongolian meals are relatively fatty and greasy, especially, during the colder seasons of the year which is necessary to survive.
However, during the summer traditionally nomads do not eat much red meat except the special occasions. Instead, milk and rich variety of diary products like aaruul, byaslag, orom, tarag, airag were commonly used.
Click here for Mongolian Food Recipes The most common rural dish is cooked lamb or mutton with vegetables or home made pastas. Buuz is one of the most liked meals for local people. It is steamed dumpling made our ground beef or mutton with onion, salt and bits of spices.
The greasier and juicier it is the better. Average family makes buuz by hundreds and couple of thousands during the traditional lunar New Year. It consumed on the eve and during the first week of the celebration.
The dumplings that are boiled in water or soup called bansh
and khuushuur if they are bigger and deep fried in vegetable oils.
Other dishes made of Mongolian beef and lamb combined with rice,
vegetables and fresh noodles are tsuivan, budaatai huurga or guriltai shol.
The most special dishes of Mongolian dishes are khorkhog and boodog, the local variations of Mongolian grills. They are cooked for special occasions like traditional holidays, celebrations, birthdays and hair cutting ceremonies for toddlers.
Check out Mongolian bbq recipe. In traditional Mongolian barbecue, the lamb or goat meat is cooked together with vegetables with the preheated smooth stones handpicked from the fresh water greeks in tight sealed aluminum containers. Boodog is usually made of marmot. I found a video of actual cooking.
Milk is boiled to separate the cream, öröm, clotted cream. The remaining skimmed milk is processed into cheese byaslag, dried curds called aaruul, yoghurt, kefir, as well as a light milk liquor with up to 12% of acohol, Shimiin Arkhi. The most prominent national beverage is airag, fermented mare's milk with about 3% of alcohol.
A popular cereal is barley, which is fried and malted. The resulting flour, arvain guril, is eaten as porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea, Süütei Tsai, which may turn into a robust soup by adding rice, meat, or bansh.
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