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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.
Sagudai (Сагудаи) a local version of Sashimi made from fresh fish from Lake Baikal; Khuushuur (Хушуур) are fried meat pies usually made with mutton meat and fried in mutton fat. Sharbin (Шарбин) are similar to Khuushuur but are round in shape. Shanki (Шанки) are a flatbread with melted local cheese and can be compared to ...
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.
Home to one of the world’s most famous nomadic cultures, Mongolia’s food reflects the nation’s resourcefulness and its deep-rooted relationship with nature. Forget the ‘fake’ BBQ.
Download QR code; Print/export Download as PDF; Printable version; In other projects ... The following is a list of wild edible plants in Mongolian cuisine: Oil
Download QR code; Print/export Download as PDF; Printable version; In other projects Wikimedia Commons; ... Pages in category "Mongolian cuisine"
Sülen. Sülen are the so-called "boiled pot" dishes of ancient Mongolian cuisine.They are the most significant category of dishes attested to in the Yinshan Zhengyao (YSZY), making up 12.3% off the 219 recorded recipes of the Khan's court.
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. It is prepared on special occasions.