Search results
Results from the WOW.Com Content Network
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.
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.
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.
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.
العربية; Azərbaycanca; বাংলা; Български; Català; Чӑвашла; Čeština; Deutsch; Ελληνικά; Español; Français; Galego; 한국어
Buryat cuisine is the traditional cuisine of the Buryats, a Mongolic people who mostly live in the Buryat Republic and around Lake Baikal in Russia.Buryat cuisine shares many dishes in common with Mongolian cuisine and has been influenced by Soviet and Russian cuisine.
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.
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.