Mongolia
4 topics — topics in this category.
Buuz
The steppe's steamed dumplings: juicy beef or mutton mince with onion in a soft wheat pouch, eaten by hand with soy or ketchup, at Tsagaan Sar by the hundred. Ingredients: flour, water (dough); filling: minced beef or mu…
Khuushuur
Buuz's fried, flat cousin: a half-moon of dough around seasoned mince, fried in oil until blistered — the Naadam festival pocket. Ingredients: flour, water (dough); filling: minced mutton or beef, onion, garlic, caraway,…
Tsuivan
The hand-cut noodle stir-fry: fresh noodles steamed over mutton and vegetables, then tossed together with the pan juices — Mongolia's favourite noodle plate. Ingredients: flour noodles (hand-cut), mutton, cabbage, carrot…
Khorkhog
The herdsman's pressure-cooker of stones: mutton cooked in a sealed pot with hot river stones, carrots and potatoes — the meat falls apart, the broth becomes gold. Ingredients: mutton on the bone, smooth black river ston…
World Cuisines
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