Search results
Results from the WOW.Com Content Network
The extreme continental climate of Mongolia and the lowest population density in the world of just 2.2 inhabitants/km 2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. [1]
Heviin boov (Mongolian: ул боов) is a traditional Mongolian biscuit assembled in layers and often served as a New Year food. [1] The number of layers in the cake represents the status of the family. The individual biscuits are stamped with a wooden block that imprints a design unique to the family, passed down through generations.
Boortsog [a] or baursaki is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. [1] It is shaped into either triangles or sometimes spheres. [2] The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. [3]
Place the flank steak in a sealable plastic bag and add the beer. Marinade in the fridge for 2 hours, occasionally shaking the bag. While the steak is marinating prepare the sauce.
The deel, or kaftan, is the Mongolian traditional garment worn on workdays and special days. It is a long, loose gown cut in one piece with the sleeves; it has a high collar and widely overlaps at the front. The deel is girdled with a sash. Mongolian deels always close on the wearer's right and traditionally have five fastenings.
Tsuivan (Mongolian: Цуйван) is a Mongolian noodle dish with meat and vegetables. It is one of Mongolia's most popular dishes. [1] There are two common ways to make the noodles. The first way is to roll the dough into a circle, oil the dough, roll the dough back onto itself, and steam it. After steaming, the cooked dough can be cut into ...
The dish is said to be a relatively modern, 20th-century invention, dating back to the time of the Soviet Union's military presence in Mongolia, when Mongolians began cooking with cast-off Red Army water jugs. It is a variation of boodog, an older Mongolian dish made with hot stones in which the meat is cooked inside an animal skin. [4]
Suutei tsai is one of the most common drinks in Mongolia. It is often drunk at meals and throughout the day. It is usually served to guests when they arrive at a Mongolian home, known as a yurt or ger. Upon arriving, guests are usually served suutei tsai with a hospitality bowl filled with snacks.