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Grain was often limited in supply, mostly traded for or taken as pillage, although some evidence of agricultural activity is known from 12th century Western Mongolia. The importance of vegetables, fungi and fruits and berries is unknown, but speculated to have been significant.
The name Mongolia means the "Land of the Mongols" in Latin. The Mongolian word "Mongol" (монгол) is of uncertain etymology.Sükhbataar (1992) and de la Vaissière (2021) proposed it being a derivation from Mugulü, the 4th-century founder of the Rouran Khaganate, [13] first attested as the 'Mungu', [14] (Chinese: 蒙兀, Modern Chinese Měngwù, Middle Chinese Muwngu), [15] a branch of ...
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Ul boov is prepared by Mongolians for the Mongolian lunar new year, Tsagaan Sar.Tsagaan Sar is a lavish feast, requiring preparation days in advance, as the men and women make large quantities of buuz as a whole family, along with ul boov, a pastry reserved for both dessert and presentation.
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How to make boodog. Boodog (Mongolian: Боодог) is a Mongolian cuisine dish of barbecued goat or Tarbagan marmot cooked with heated stones inserted into the carcass. It is prepared on special occasions.
For millennia, herders in Mongolia and their animals have lived and died together in the country's vast grasslands, slowly shaping one of the last uninterrupted ecosystems of its kind. Families ...
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.