The abundance of meat, fatty milk and the almost complete absence of spices in dishes are a brief description of Mongolian cuisine. Let's talk about what dishes a traveler in Mongolia should definitely try.
Buuzy
In many kitchens there are bags of dough with meat filling: manty, khinkali, dumplings and so on. Mongolian cuisine is no exception: buuzy is a kind of large dumplings made of thin unleavened dough filled with minced meat. Buuza is distinguished by a special shape with a recess in the center of the bag, through which the filling is visible. On holidays, unleavened dough is replaced with yeast.
Khorkhog
Genghis Khan's favorite dish is khorkhog:lamb meat cooked on hot stones. In the cauldron, the meat filled with broth is laid and stewed for a long time on low heat - the taste is fantastic. Not all restaurants serve this delicacy, so if you find a horhog on the menu, order without hesitation!
Wrestler
A dish invented by nomads is a wrestler,cured meat. A real Mongolian delicacy that is definitely worth a try. The meat is cut into thin square plates and dried naturally in the open air for about a month. Despite the hard crust on the outside, when chewed, the meat has a delicate fibrous texture and a pleasant taste. It is easy to find a product - it is sold literally at every step.
Batan
Strong, rich broth of beef or lamb - batan. For satiety, vegetables and flour are put in the soup, but a little - it is important to preserve the taste of the meat. For the same reason, only black pepper and salt are used from spices. Milk is added to the lamb broth for tenderness. Be careful: an unprepared European stomach is difficult to digest the dish.
Cuiwang
Homemade noodles with lamb and vegetables - tsuyvan. From vegetables, the recipe includes onions and carrots, sometimes potatoes or cabbage. Lamb is permissible to replace beef if desired. Spices are not used, except for salt and pepper. Portions of tsuiwan are traditionally large - enough for two.
Boodog
An unusual meat delicacy from the meat of goat meat (more often), game or groundhog. The taste of the dish is for the amateur, but it is worth trying for the sake of gastronomic diversity. Cook meat in the shell of a goat's stomach or in the skin of a groundhog - it sounds unappetizing, but what you will not do for the sake of new impressions.
Khushur
Toasty to a ruddy crust khushur pies are a popular street fast food in Mongolia. The filling consists of chopped lamb with onions, garlic and spices. It is recommended to eat hot. Khushur can be found in any bazaar or in street cafes.
Boorzog
A dish of dough fried to a crispy crust in animal fat or vegetable oil is boorzog. It tastes like familiar doughnuts, shape and size too. Serve pastries with shurpa or tea. In the second case, the donut is served with powdered sugar or served with honey.
Aarul
Mongolian cheese aaruul is prepared from any fatty milk, most often sheep. The cheese tastes like dried cottage cheese. Aarusl is prepared sweet or salty; locals say that cheese strengthens tooth enamel and has a beneficial effect on digestion.
Sutei Tsai
An unusual Mongolian drink is sutei tsai. The basis is milk, often sheep or cow, sometimes camel. Brew green tea, adding rice, flour, ghee and salt. Tea easily turns into soup if you add lamb to it.
