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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.
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Mongolian cuisine" The following 20 pages are in this category, out of 20 ...
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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]
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, all the ...
Orama (Kazakh: орама, [wo.ɾɑ'mɑ], Mongolian: ороомог, Bashkir: ханума, romanized: xanuma) is a traditional-steamed pie made in Central Asia, especially among the Kazakh, Kyrgyz, Uzbeks, Bashkirs and the Mongolians. The name comes from a nominalisation of the word "to roll"/"to wrap", referring to how the food is made.