Mongolian cuisine
Mongolian cuisine refers to the traditional culinary practices and dishes associated with Mongolia. It is primarily based on meat and dairy products, with a significant influence from the nomadic lifestyle of the Mongolian people.
History[edit | edit source]
The history of Mongolian cuisine is deeply intertwined with the history of the Mongol Empire. The nomadic lifestyle of the Mongols influenced their diet, which was primarily based on meat and dairy products. The harsh climate of Mongolia also played a role in shaping the cuisine, as it limited the variety of crops that could be grown.
Ingredients[edit | edit source]
The primary ingredients in Mongolian cuisine are meat and dairy products. The most commonly used meats are mutton and beef, but horse meat and camel meat are also consumed. Dairy products are used in a variety of dishes, including airag (fermented mare's milk), yogurt, and cheese.
Dishes[edit | edit source]
Some of the most popular dishes in Mongolian cuisine include buuz (steamed dumplings), khuushuur (fried dumplings), and tsuivan (noodle stew). Other notable dishes include borts (dried meat) and suutei tsai (milk tea).
Cooking methods[edit | edit source]
Mongolian cuisine utilizes a variety of cooking methods, including boiling, steaming, and frying. One traditional cooking method is the use of a Mongolian barbecue, which involves grilling meat on a large, flat metal surface.
Influence[edit | edit source]
Mongolian cuisine has influenced, and been influenced by, the cuisines of its neighboring countries, including China and Russia. The Mongolian barbecue, in particular, has gained popularity in many parts of the world.
See also[edit | edit source]
Mongolian cuisine
Boortsog and Aaruul
Khorkhog
Mongolian cuisine
Mongolian cuisine
Buuz
Khorkhog
Boodog made from a marmot
Tsai
Mongolian cuisine
Homemade airag in Mongolia
Leather Airag Pouch
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