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. [10]
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.
العربية; Azərbaycanca; বাংলা; Български; Català; Чӑвашла; Čeština; Deutsch; Español; Français; Galego; 한국어; Հայերեն
Isaw – Filipino street food; Jeok – Skewered food in Korean cuisine; Jujeh kabab – Persian chicken kebab; Kabab Barg – Iranian grilled meat dish; Kai yang – Lao-Thai grilled chicken; Kebab – Variety of meat dishes originating in the Middle East [12] Khorkhog – Mongolian dish
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.
Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
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]