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Mongolian cuisine. Khuushuur meat pies, buuz dumplings and boiled mutton. From smallest to largest: boortsog cookies, aaruul (dried curds), and ul boov cakes. Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz ...
Suutei tsai. Süütei tsai (right) with toasted millet (middle) for adding to the tea and aaruul candies (left) as accompaniment. Suutei tsai (Mongolian: сүүтэй цай ᠰᠦ᠋ ᠲᠡᠢ. ᠴᠠᠢ [ˈsuːtʰeː ˈt͡sʰɛː]) is a traditional Mongolian beverage. The drink is also known as süütei tsai, tsutai tsai, salt tea, or ...
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. The texture of dishes cooked by the boiling pot method varies from pilafs and very thick stews to soups ...
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Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāozi ⓘ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year ...
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 ...
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. The meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals. [1]
Khorkhog meal. Served in a restaurant in Ulaanbaatar. 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. [1][2]
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