Mutton cooked with host stones in a container. Khorkhog is probably the most exciting mongolian dishes, and one of the most tasty ones. The meat of a sheep (sometimes less) is cooked together with vegetables in a closed container, with the help of heated stones. For a large Khorkhog, a metal milk container is normally used. For smaller amounts, other containers serve just as well, in our case two normal cooking bowls put on top of each other.
This dish is usually made by removing the bowels and bones of large carcasses and then cooking it from the inside by putting in hot stones through the neck cavity, which is then sealed. The meat prepared in this fashion is tasty, tender and fragrant. You can even add pepper, salt and vegetables to this preparation as well.
Large filled pockets, fried or deep fried. It is a kind of meat pastry or dumpling popular in Mongolia. Meat, either beef or mutton, is ground up and mixed with onion (or garlic) salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape made by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a golden brown. The khuushuur is then served hot, and can be eaten by hand.
Small filled pockets, steamed. It is a type of steamed dumpling filled with minced mutton, or yak meat. The meat is flavored with onion or garlic and salted. Occasionally, they are flavored with malted fennel seeds and other seasonal herbs. The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef’s own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
A hearty soup with meat and fried noodles. As with any soup, the ingredients and their relative amounts can be varied at will. In the Mongolian cuisine the only constants are the presence of meat and noodles.
Mongolians have found creative and ingenious ways to use the milk of all five of the domestic animals in the country: sheep, cattle, goats, camels and horses.
Orom is the cream that forms on top of boiled milk;
Aaruul are dried curds and can be seen baking in the sun on top of gers in the summer;
Eezgii is the dried cheese;
Tarag, is the sour yogurt;
Byaslag, this type of mild, cheese is produced on the basis raw milk.
Aarts, produced by cutting drained aarts with string, then setting to dry in the sun.
Shar tos, melted butter from curds and orom, and tsagaan tos, boiled orom mixed with sometimes flour, natural fruits or eetsgii.
The method of drying the dairy products is common in preparing them. The Mongolians prepare enough dairy products for the long winter and spring.
Airag: Airag is a Mongolian traditional drink that is fermented mare’s milk. Rural people make it in the summer time. It is commonly stored in a leather bag. Mongolian people drink airag during Naadam festival, weddings, New Year and other holidays. Some people can drink 2-3 liters of it in one sitting. Airag has an alcohol content of 7-8%.
Vodka & Shimiin Arkhi
Mongols have made vodka for many centuries since the first Mongol people, the Hunnus. Making vodka is a complex process and requires a lot of skill and the right materials. The process of making vodka has been passed down through many generations, from father to son, and mother to daughter.