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Mongolian sweets include boortsog, a type of biscuit or cookie eaten on special occasions. Vodka is the most popular alcoholic beverage; Chinggis vodka (named for Genghis Khan ) is the most popular brand, making up 30% of the distilled spirits market.
Pages in category "Mongolian cuisine" The following 20 pages are in this category, out of 20 total. ... This page was last edited on 8 March 2024, at 21:32 (UTC).
Mongolian cuisine (1 C, 20 P) This page was last edited on 27 April 2020, at 01:20 (UTC). Text is ... This page was last edited on 27 April 2020, at 01:20 (UTC).
Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. Khorkhog meal.
Mutton and cardamom are the principal ingredients of the base cooking broth, with the addition of galangal present in seven of the 27 recipes, and cinnamon used just once. . The most common ingredients are vinegar, chives, leeks and onions, used in over half the reci
Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]; Russian: чебуре́к, romanized: cheburek, IPA: [t͡ɕɪbʊˈrʲek]; Chinese: 火烧儿; pinyin: huǒshāor) is a meat pastry that is popular in Mongolia, which is similar to recipes in Russian and other cuisines like Chebureki or Jiucai hezi.
Orama (Kazakh: орама, [wo.ɾɑ'mɑ], Mongolian: ороомог, Bashkir: ханума, romanized: xanuma) is a traditional-steamed pie made in Central Asia, especially among the Kazakh, Kyrgyz, Uzbeks, Bashkirs and the Mongolians. The name comes from a nominalisation of the word "to roll"/"to wrap", referring to how the food is made.
The following is a list of wild edible plants in Mongolian cuisine: Oil. Cannabis sativa; Cereal. Abutilon theophrasti; Agriophyllus arenarium; Artemisia anethifolia;