<strong>Buuz: </strong>The bigger, meatier and oilier cousin of Chinese steamed dumplings, buuz are often made with minced lamb and beef that is mixed with salt.
Buuz: The bigger, meatier and oilier cousin of Chinese steamed dumplings, buuz are often made with minced lamb and beef that is mixed with salt.
Javkhlantugs Ragchaasuren (Javkha Ara)
<strong>Tsuivan: </strong>These stir-fried noodles are a household staple in Mongolia. Meat and vegetables are chopped and stir-fried with sheep-tail oil and salt.<br />Then, noodles are added to the top of the sizzling ingredients with some water, which steams and softens the strands.
Tsuivan: These stir-fried noodles are a household staple in Mongolia. Meat and vegetables are chopped and stir-fried with sheep-tail oil and salt.
Then, noodles are added to the top of the sizzling ingredients with some water, which steams and softens the strands.
Javkhlantugs Ragchaasuren (Javkha Ara)
<strong>Boodog: </strong>Usually reserved for special occasions, boodog is one of Mongolia's most elaborate dishes. The offal, meat and bones are carefully removed from the animal through a small cut, then stuffed back into the skin with blazing hot stones. It''s then sewn up and grilled over a fire for a few more hours.
Boodog: Usually reserved for special occasions, boodog is one of Mongolia's most elaborate dishes. The offal, meat and bones are carefully removed from the animal through a small cut, then stuffed back into the skin with blazing hot stones. It''s then sewn up and grilled over a fire for a few more hours.
Javkhlantugs Ragchaasuren (Javkha Ara)
<strong>Khuushuur: </strong>Khuushuur is a deep-fried, half-crescent version of buuz. Jam-packed with meat fillings, they're a popular snack during the annual Naadam Festival.
Khuushuur: Khuushuur is a deep-fried, half-crescent version of buuz. Jam-packed with meat fillings, they're a popular snack during the annual Naadam Festival.
Javkhlantugs Ragchaasuren (Javkha Ara)
<strong>Borts: </strong>It's believed that when Genghis Khan grew his empire, these Mongolian strips of dried meat helped feed and nourish the soldiers during their long expeditions.
Borts: It's believed that when Genghis Khan grew his empire, these Mongolian strips of dried meat helped feed and nourish the soldiers during their long expeditions.
Javkhlantugs Ragchaasuren (Javkha Ara)
<strong>Airag: </strong>The national "beer" and a popular welcome drink in Mongolia, airag is fermented mare's milk. It's usually slightly sour and fizzy with a pungent smell.
Airag: The national "beer" and a popular welcome drink in Mongolia, airag is fermented mare's milk. It's usually slightly sour and fizzy with a pungent smell.
Goyo Travel
<strong>Khorkhog:</strong> In summers, families set up barbecue fires in the countryside, on which they cook pots of khorkhog. A modern version of boodog, khorkdog is made by cooking meat, offal, bones and, sometimes, vegetables, together with hot stones in a pot or pressure cooker.
Khorkhog: In summers, families set up barbecue fires in the countryside, on which they cook pots of khorkhog. A modern version of boodog, khorkdog is made by cooking meat, offal, bones and, sometimes, vegetables, together with hot stones in a pot or pressure cooker.
Zoonar GmbH/Alamy Stock Photo
<strong>Boortsog: </strong>Boortsog is Mongolia's national cookie. Every family has a different recipe and will twist their boortsog into different shapes, but most are made of flour, water, yeast, butter, salt and some sugar. They're often eaten with Mongolian milk tea.
Boortsog: Boortsog is Mongolia's national cookie. Every family has a different recipe and will twist their boortsog into different shapes, but most are made of flour, water, yeast, butter, salt and some sugar. They're often eaten with Mongolian milk tea.
Goyo Travel