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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 ...
Download as PDF; Printable version; In other projects Wikimedia Commons; ... Pages in category "Mongolian cuisine" The following 19 pages are in this category, out of ...
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.
Javkha Ara (center), a Mongolian filmmaker, launched his own English-language YouTube channel on Mongolian food and culture in 2016. - Javkhlantugs Ragchaasuren (Javkha Ara)
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 ...
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.
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.
Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka. [2] Niseleen salad (Mongolian: Нийслэлийн салат), a variant of Olivier potato salad, is particularly popular, being almost ubiquitous among banquets and formal ...