Traditional Food

    When you travel to Mongolia you can see that is a country of meat.  All of the traditional meals are mostly made with mutton and beef. Mongolian nomads don’t usually excessively wash the meat before cooking. That’s why Mongolian dishes have strong smell. But that’s also the reason for their unique taste, even though the only seasoning on it is salt. When visit Mongolia, you should try these 4 meals.

    Khorkhog (Mongolian barbaque)

    It’s like turkey in Thanksgiving time. Mutton or goat meat are broken into pieces, and mixed with potatoes, carrots, and... rocks! Yep, rocks that are mainly taken from rivers since those ones have smoother textures. They will be put into fire beforehand, so as to sanitize them. But also to heat them up, they are what will cook our meal from the inside out after all. After the rock heating procedures are done, we put all our ingredients and stuff them into one big pot, and again put our pot into fire. And when the food is ready, you will first be served the rocks. Don’t eat them though. Try to juggle them on your hands without dropping them. The longer you hold the rocks, more the health benefits.

    Main feature: Meat tastes as if it’s smoked, due to the rocks. Greasy. Rich flavor with tastes of veggies.

    Khuushuur (fried pastry)

    Khuushuur is made by putting a mixture of finely chopped meat and onions inside a flour pouch, and deep frying them. The best time to eat it is right after it’s done, while hot. Feel free to use your fingers. Friendly advice, beware of the hot juice of lava that may spurt out on your first bite. There is a folk belief that holding khuushuur with your fingertips will help with body circulation.

    Main feature: Crispy, greasy taste with a blend of juicy chewy meat

    Buuz (dumpling)

    You can find buuz almost anywhere in Mongolia. It’s the one of the main dishes. Main ingredients are also floor, mutton of beef, onion and seasoned solely with salt. People eats buuz with their family during one of the main national holiday Lunar New Year.  In the rural area you find buuz with lots of meat and fat. The more countryside meat porportion will increase. Main feature: Juicy meat taste blend with steamed noodle taste. Can be served with almost any kind of salads. 

    suivan (noodle stew)

     

    Tsuivan is a staple in a Mongolian diet. It is the so called “Man’s food”, because of its large serving, and the ability to fill the stomach. And keep it filled for a long time.

    You can find tsuivan with carrots, potatoes, green onions or other vegetables, but It’s basically fried noodles with mutton / beef and vegetables. And again, seasoned only with salt.

    Main feature: The meatiness of the stew blends in with the unhampered flavor of the vegetables to create a unique taste.

     Food and milk products

    The main ingredients of the Mongolian diet are meat and milk products. Anything green or leafy is considered goat's food. Although a diet with lots of mutton fat, fermented milk and salty tea is not a popular dieter’s choice it has provided much sustenance, energy and nutrition for the nomad for centuries. There is not a lot of variation in the diet of the Mongolians but it is amazing the number and variety of meals that they can produce with such limited ingredients. Milk is taken from yaks, cows, sheep, goat and camels. Try to the yak's cream - it is really to die for. The woman's work is the milking. Sheep and goats are harnessed together, shoulder to shoulder, and milked early morning and at dusk. Throughout the summer mares are milked every two hours to make the mare's milk, `airag'. Milk not fermented is used to make the salty tea. In addition to cream, milk and yoghurt, a variety of cheeses and curds make up what is known as the `white foods'. Appropriately, white is considered to be the color of luck by the nomadic peoples.

     Resource: https://www.discovermongolia.mn/ , https://www.nomadstours.com  

     

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