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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"— are popular. The extreme continental climate of Mongolia and the lowest population density in the world of just 2.2 inhabitants/km 2 has influenced the ...
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.
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.
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.
effects of labeling on overall diet quality and calorie intake (Siva K. Balasubramanian and Catherine Cole 2002, Tanja V.E. Kral et al. 2002, Jennifer D. Seymour et al. 2004, and Jayachandran N. Variyam 2005).
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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. [5] [12] Suutei tsai can be drunk straight, with boortsog (Mongolian fried biscuit) or with buuz (Mongolian dumplings). [13]
The Turco-Mongol or Turko-Mongol tradition was an ethnocultural synthesis that arose in Asia during the 14th century among the ruling elites of the Golden Horde and the Chagatai Khanate.