Mongolian Cuisine

Mongolian delicious cuisine

Thefood of the nomadic herders in the Mongolian steppes is expected to be primarily products of their animals, meat and milk. Those simple base materials are processed with a surprising variety of methods, and combined with vegetables and handmade noodles.
The most well-known dish might be the Buuz (steamed meat dumpling) and Khorkhog. Among the drinks the traditionalMilk Tea and Airagfermented from mare's milk. But this is just a small display out of the variety of Mongolian food.

(Suutei Tsai) Tea with Milk

Is filled with water, salt and fresh milk. But there are various ways to flavor the tea means Mongolian ethnicities can have specific recipes. The Milk Tea made with fresh milk on the Ger stove tests incomparable with regular way boiled milk tea.
It is the standard beverage to every meal.

Airag- Fermented Mare's Milk

Can you imagine America without Coca Cola? Like that the choice of Mongols for drink is Airag or fermented mare’s milk. It has a slightly acid taste and is great for treating thirst. Airag is produced throughout summer in Mongolia.    
It clears out human body; especially the consequence of much fat consumed during long winter, and strengthens the body. Mare’s milk contains over 200 kinds of vitamins, organic and mineral elements. For example; mare’s milk has 14 times more vitamin C than cow’s milk.
Mare is milked 5-6 times a day and should be milked every two hours during summer days. A mare gives about 150-250g of milk at one milking. To get good quality milk, mares are grazed on best pastures.
The best airag is produced in Dundgobi or Middle Gobi province which is called the Land of Airag and Long Songs. What makes Gobi airag's taste special is a unique mixture of desert grasses. Another area famous for airag is Bulgan and Ovorkhangai provinces, or the Northern Mountains known for beautiful landscapes.

Fresh Airag is basically mild if it has strong test over the days could contain 2% of alcohol.
Hospitality mandates to present a bowl of airag to visitors. A Mongolian will normally empty it, but it is also acceptable to just take a sip or test and return the bowl.

Buuz- steamed meat dumpling,

The tradition Mongolian cuisine knows very little vegetable, so that the Buuz are considered a complete meal.
Buzz requires simple ingredients and in its recipe- dough, onion or can be garlic and mutton or beef, are cooked under steam without pressure, and usually have an opening at the top. Handmade tastes better almost byprinciple! A variety of Buuz made with yeast dough are called Mantuunbuuz.

Khorkhog

Khorkgog is traditional Mongolian barbecue dish, and an authentic example of Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
To make khorkhog, Mongolians take lamb or goat then slaughter according to traditional way then cut it into pieces of convenient size, leaving the bone. Then the cook puts small size rocks in a fire. When the rocks are hot enough, the rocks and the meat are placed in the chosen cooking container. Then carrots, cabbage, potatoes, salt and other spices are added on top; as well as a sufficient quantity of water to create a steam bubble inside. The heat of the stones and the steam will cook the meat inside the jug.

Mongols used to cook Khorkhog in special days of celebration and holidays.  It expected to be honorable meal on the table. Usually in warm seasons Khorkhog is cooked for respectful event. The way of traditional method of slaughteringthen cooking process are not only interesting part of this famous meal. Another fun is at the same time eating the dish; people hold hot stones in terms of ancient therapy to treat themselves