One of the best ways to get to know a destination is through their cuisine. And winter is the perfect time to explore their quintessential foods, as many of them are hearty. Mongolia’s gastronomy is rooted in ingredients yielded by the animals herded by nomadic families upon the vast steppe. These include cattle, sheep, goats, horses, camels, and some game meat. From these animals, they draw milk and create a range of delicious dairy products.
Boortsog, or traditional Mongolian fried bread, is the most common cookie made by Mongolians. It is eaten as a dessert and snacks. Upon entering a home here, boortsog will be the first thing a Mongolian family will treat you with, along with milk tea. Throughout Central-Asia, boortsog goes by similar names and is the most common cookie of Kazakhstan, Kyrgyzstan, Uzbekistan, and Tajikistan.
Tsuivan, or noodle stew, is one of the most popular Mongolian dishes—adopted from abroad and perfected by Mongolians. It’s a very popular dish beloved in every family’s home and served in most local restaurants. This dish is prepared in many different ways. Some people make it using only flour and meat, but some add fresh vegetables. Here at the Three Camel Lodge’s Bulagtai restaurant, we serve this dish fresh seasonal vegetables. Below is the easy way to make this most delicious dish.
Mongolian Dumpling Recipe
MONGOLIAN DUMPLING RECIPE
Makes 2 – 4 Servings Read more “Mongolian Dumpling Recipe”
The traditional cuisine of Mongolia nourishes the soul. The classic meals are hearty—to enrich people who, for millenniums up to today, live in nature, raise cattle, move their homes several times a year, and thrive in challenging climates. Read more “Mongolian Gastronomy”