Search results
Results from the WOW.Com Content Network
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.
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]
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]
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.
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. Double buuz ready to be steamed in Buryatia.
For millennia, herders in Mongolia and their animals have lived and died together in the country's vast grasslands, slowly shaping one of the last uninterrupted ecosystems of its kind. Families ...
“Khyargas Lake is one of Mongolia’s best-kept secrets,” says outdoor enthusiast and Ulaanbaatar local Uyanga Vladimir of TIC 4x4 and Outdoor, who shares photos of her travels on Instagram at ...
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.