Cuisine in Ullanbaatar

The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat and animal fats. Use of vegetable and spices are limited. Due to geographic proximity and deep historic ties with China and Russia Mongolian cuisine is also influenced by Chinese and Russian Cuisine.

First is Five Snouts: The Jewels of Mongolian Cooking

1.    Horse: The veneration of horses is also combined with reverence for Gen­ghis Khan, whose Mongol Empire was fuelled by the skill of Mongolian horsemanship.

However, horse meat is available in most restaurants.

2.    Sheep

3.    Goats (these form the basis for much Mongolian cuisine.

4.    Camels

5.    Yaks (Yak’s milk and Yak cheese)

Using the hot stone to cook:

Second is Khorkhog (Xopxor): A real Mongolian Barbecue

It is usually made with mutton, which is cooked inside a pot containing burning rocks heated in an open fire. Vegetables are added to make a stew and the flavors are left to blend for several hours.

Third is Boodog: Marmot Barbecue. (Can use a young goat to replace).

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.

Fourth is Mongolian Dumplings (Buuz, Bansh and Khuushuur)

It can be made from mutton or beef. The different thing compared with Chinese Dim Sum is the dough (Mongolian Dumpling uses a typically hardy dough and are often fried.

Aaruul (milk curd) It is believed by experts that this food item is the reason behind the strong teeth of Mongolian people. It is curdled milk that is dehydrated and dried. The great thing about this food item is that it never goes bad.

Airag (Fermented Mare’s Milk) The national drink of Mongolia, this is from the female horse’s milk or mare’s milk. This is primarily made during summers in Mongolia, especially in the rural regions.

The milk is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Within this container, the milk gets stirred with a wooden masher (buluur). The stirring needs to be repeated regularly over one or two days.

The drink is also popularly served during weddings, festivals and other special events.

 Fermentation destroys the lactose in milk, converting it into lactic acid, ethanol, and carbon dioxide. This makes Airag acceptable for lactose intolerant people, which includes many Mongolians. Without fermentation, mare's milk contains significantly more lactose than milk from cows or yaks.

https://www.youtube.com/watch?v=bO0RwBu6ou8