Mongolian dishes. Culinary recipes of Mongolian cuisine

In many cities you can find a restaurant of Mongolian cuisine, but not everyone knows what dishes you can try in such a place. Today we will talk about these dishes. We will also tell you what Mongolian cuisine is. will be discussed at the end.

Note that this cuisine has collected all the culinary traditions of its people.

Products included in meals

For the preparation of meat dishes in Mongolia, beef, lamb and goat meat are used. Less commonly, horse meat and game are added to dishes. To preserve vitamins, the meat may not be undercooked.

It is used in cooking cow, yak and mare's milk. Sometimes a camel is also used.

Mongolian is a cuisine in which spices are practically not used.

Raw milk is not used, only after fermentation or fermentation. Although there are exceptions. Sutei cai is made from raw milk, which is added to boiling water and then brought to a boil.

Mongolian cuisine is quite diverse, so rice groats, flour, various vegetables (turnips, garlic, carrots, cabbage, potatoes, onions and others) are also used for cooking. The latter, by the way, are consumed only after preliminary cooking.

Traditional dishes of Mongolia. Description

The most popular dishes of Mongolian cuisine:

• Arul. This is dried cottage cheese.
• Koumiss.
• Bislag is cheese.

• Urum. This is cream that is melted in a pan.
• Archi (milk moonshine).
• Tarak is curdled milk.
• Cuiwang is steamed noodles. Then it is fried with meat and vegetables.
• Sutei cai is tea with milk.
• Bortsok is an elongated piece of dough that is deep-fried.
• Booze. These are manti that are steamed.
• Bodog. This is goat meat that is baked in the stomach of an animal. Also, another dish has this name, its basis is marmot meat. It is baked in its own skin.
• Melted butter.
• Horhog. This is meat that is stewed in a metal cauldron. By the way, the latter must be closed.

• Harshul is a broth made from mutton meat and offal. The latter give the dish a dark ("black") color. Also finely chopped and onions are necessarily added to har shul.
• Khushuur. This is a small cheburek, which is very plentifully stuffed with meat (finely chopped). Sometimes khushuur is called fried in oil
• Hotorgoin shuhan. This is either boiled, stuffed with chopped strips of meat or offal.
• Izhin-hyryn is lamb liver (finely chopped) that is seasoned with onion and garlic.

Mongolian is a cuisine in which bread is practically not found. But it has many other products made from wheat flour. For example, these are beans (puff pastry cakes), mantuu cakes.

The Mongols also cook which is the basis of many dishes. In some parts of the country, people consume cookies.

Khushuur - delicious meat products

If you are interested in Mongolian cuisine (a photo of some dishes is presented in the article for clarity), then pay attention to the dish called khushuur. This dish is very similar to pasties. It is not difficult to make such products at home.

To prepare the dish, you will need:

• three large bulbs;
• 600 grams of meat;
• five cloves of garlic;
• parsley (one bunch will be enough);
• two eggs;
• one yolk;
• pepper;
• 500 grams of flour;
• salt;
• vegetable oil and fat;
• water (for dough);
• spices.

cooking

1. First prepare the dough. Everything is easy with him. To prepare, combine eggs (2 pcs.), Flour and a pinch of salt. Add water. Knead the dough. Set aside.
2. Now prepare the filling. To do this, grind the washed and dried meat. Add chopped onion and garlic to it.
3. Pepper and salt. Add spices to the mix. Mix thoroughly.
4. Then take the dough. Roll out a thin layer. Cut out circles from it. Place the filling in the center of each. Brush the edges with beaten yolk. Then start gluing the products.
5. Fold the circles in half. Press the edges with a fork, pushing through the stripes. As a result, you will get meat "pears".
6. When you finish sculpting, prepare a deep frying pan for deep-frying.
7. Pour vegetable oil into it. Fry the products until golden brown on both sides.

Manti

You now know what Mongolian cuisine is, you have become acquainted with its dishes. Now consider another recipe. We will tell you how the popular Excellent dish is prepared, suitable for lunch.

• 800 grams of lamb;
• 1.2 kilograms of dumplings;
• salt;
• two bulbs;
• two potatoes;
• pepper;
• four st. tablespoons of butter;
• dill.

Cooking process

1. Cut the minced lamb into pieces. After chop together with onions and potatoes.
2. Then add salt, oil and pepper to the mixture. Then carefully mix the mass until smooth.
3. Take the dough, roll it out 2 mm thick. Cut into ten by ten centimeter squares. Put minced meat on each. Then connect the corners so that you get an envelope with slots that need to be pinched. As a result, you will get a quadrilateral. Its corners will be connected to each other.
4. Manti are steamed for about forty minutes. Then serve with herbs and sour cream.

Mongolian meat

Mongolian cuisine is different from others. For example, its feature is that dishes can be quickly prepared. In support of the above, we offer you a Mongolian meat recipe.

For cooking you will need:

• under Art. a spoonful of corn flour, rice vinegar;
• 500 grams of beef;
• leeks (two pieces);
• one and a half tablespoons of soy sauce;
• chilli;
• one sweet pepper;
• half a teaspoon of salt;
• sunflower oil (two tablespoons - for marinade, another 100 ml for cooking).

Cooking a Mongolian meat dish

1. In a deep bowl, combine soy sauce, rice vinegar, cornmeal, sunflower oil for marinade, and salt.
2. Cut the beef meat, peeled from the films, into small pieces.
3. After them, remember a little and mix with the marinade. Let it stay like that for one hour.
4. At this time, prepare rice for a side dish.
5. Then cut the onion into strips of about three centimeters.
6. Remove the seeds from the chile, chop finely.
7. Then heat a frying pan on the stove, after pouring a little oil into it. Fry the meat there over low heat until a beautiful crust forms.
8. When the beef is cooked, add the pepper and onion. Cover with a lid. Simmer until done.

A small conclusion

Now you know what Mongolian cuisine is. The recipes with photos presented in the article will help every housewife to please her relatives with similar dishes. Good luck in cooking Mongolian dishes.

Mongolian cuisine can rightfully be considered one of the main attractions of this state. To get to know the customs and preferences of the Mongolian people better, you should definitely try the local dishes. However, it should be noted that the traditional cuisine of the Mongols, which has developed under the strong influence of the nomadic lifestyle, has never been particularly refined.

The daily diet of the indigenous Mongols, which includes fatty nutritious foods, is very well suited to local natural and climatic conditions and is associated with cattle breeding. The main food products are meat (lamb, less often horse meat, beef) and milk (tea with the addition of milk, dried cottage cheese "aaruul", cheese "byaslag", foam "uryum", yogurt "tarak", melted butter "shar tos", koumiss airag, milk vodka archi).

"Red food" of the Mongols

Lamb, beef, horse meat, camel meat and goat meat are called "red food" in Mongolia. For cooking, both livestock meat and blood, offal are used. Mutton and horse meat, or meat of domestic animals with hot breath, were considered the most valuable. Camels, cattle, and goats were cold-breathed animals, and meat was less valuable. The meat of roe deer, wild boars, and gazelle obtained during hunting was regarded as a delicacy. Lamb was considered medicinal. And not everyone used the meat of the tarbagan, which had a specific aftertaste.

Traditional meat dishes:

• Jerky borts- a dish, the recipe of which has been preserved to this day unchanged. As a rule, it is harvested in late autumn and early winter from the meat of fairly well-fed cattle or camels. It is not difficult to cook wrestlers - the meat is freed from fat, tendons and cut into strips having a length of 20-30 cm, a thickness of 2-5 cm. Then they are hung in the shade. When drying in the cold, the liquid from the meat gradually disappears, while the nutrients are preserved. The quality of this dish depends on how the meat is cut, whether the place is dry, at what temperature the product is dried. The meat becomes very tough after drying quickly. Under the right storage conditions, wrestlers are used throughout the year. Before use, dried meat is dipped in milk tea or, most often, broth is boiled from it, after soaking it in water and letting it swell so that the volume increases by 2-2.5 times. And even in large cities, an observant tourist can notice hung strips of meat on the balconies.
• Horhog- one of the most interesting dishes from lamb. The cut meat with bones is laid in layers with stones heated on a fire, water and spices are added to the cauldron. Close the lid tightly and briefly put on an open fire. The meat prepared in this way has an excellent taste. It is impossible to try this dish in a restaurant, only in the company of nomadic Mongols in the open air in the steppe expanses.

• Boodog prepared from hunting prey (tarbagan or goat carcasses). According to the method of preparation, in some ways it resembles horhog. The whole skin is torn off from the carcass, partially with meat, while the insides are removed. After that, pieces of meat with bones and wild onions are placed in the skin and mixed with river, well-rounded pebbles, after heating it on fire. The carcass, cleaned of wool, is roasted on all sides over the fire until it is browned. After 30-40 minutes, the carcass is cut from the abdomen, water is poured into the hole, stones are removed. The resulting strong broth is poured into a bowl, the carcass is cut into pieces. When used, tarbagan boodog is usually washed down with spring cold water or hot tea.
• Tsusan hiam (i.e. black pudding)- in the lamb's small intestines, his blood is poured, mixed with flour, wild onions and salt. Then boil for about 15 minutes in meat broth.

• Sharsan alig- a liver wrapped in a piece of peritoneum without salt is kept on sticks for several minutes on fire.
• doortur- lungs, kidneys, heart, heart bag stuffed with pieces of meat; the stomach is filled with blood with wild onions, salt, flour, boiled in a cauldron for an hour and a half.
• Shol (i.e. chowder)- the wrestler is cut into small pieces, boiled in a cauldron for 10-15 minutes, adding a small amount of cereals, salt, onions.

In winter, the meat was frozen - the skinned carcasses were wrapped in a skin, placed in a wagon and thus preserved all winter. And in order to preserve more vitamin in the meat, it is customary to cook it for a short time and almost without salt.

"White food" of the Mongols

In addition to meat, the main component of Mongolian cuisine is dairy products, which are commonly referred to as "white food". The basis of the diet of the Mongols in winter and spring is meat, and in summer and autumn they give preference to dairy products in food. Such customs have developed as a result of a nomadic lifestyle. Indigenous people believe that "white food" is necessary for the stomach to rest after several months of eating and digesting fatty meat dishes.

A variety of dairy products are very popular among the Mongolian people. Milk of all varieties is used for food - mare, cow, camel, goat, sheep, while each type of milk has its own use. Butter, varenets, foams are made from sheep's and cow's milk, koumiss and vodka are made from mare's milk. It is generally accepted that mare's milk is pure, and therefore it is not boiled. The milk of other domestic animals was consumed after a long boil. In each dwelling (or yurt) it is customary to cook various cheeses: soft and hard, white and yellow (from baked milk), unsweetened Mongolian "yogurts", cottage cheese.

Fresh dairy products:

• Kumis (airag) is the most popular dairy product, made from raw mare's milk by long churning to form a frothy, sourish liquid like buttermilk. The drink perfectly quenches thirst. The Mongols have a belief that it has healing properties.
• Byaslag- a type of cheese made from unleavened cottage cheese, squeezed and pressed into the shape of a quadrangular layer.
• Tarag prepared from boiled milk with skimmed foam, then fermented with a special leaven.
• Orom It is a thick foam that is formed by boiling milk for a long time in a pot over low heat.

Canned dairy products:

• Aruul It is considered the next popular and important dairy product after koumiss. Dried arul is made from any milk - camel, cow, sheep, goat. It is dried cottage cheese, which can be stored all year round without losing its taste and vitamin qualities. This property of the product is very important for nomads. The hostess of the yurt can give guests pieces of dried cottage cheese as a treat, which can come in handy on a long journey through the endless steppes. To prepare aruul, the milk is heated until curdled, then well filtered. The resulting curd mass is rolled out, divided into small pieces and dried in the sun until completely hardened. The constant use of aruul, according to the Mongols, makes the teeth clean and strong.

• Groot- curd dried in small lumps is soaked in boiled water and consumed with it.
• Airash- sour milk diluted with cold water.
• Uryum. For its preparation, milk is boiled slowly and for a long time over low heat until a dense and thick foam appears, which is then removed, dried and stored until consumed.
• Oil made from milk froths by melting or drying, then poured into washed lamb stomachs and stored in this way in winter.
• Archi- milk moonshine tastes very similar to whey. A strong drink is easy to drink, so an unprepared person can quickly get drunk from it.

Aruul and groot served as the basis of nutrition for the Mongolian nomads (like bread for agricultural peoples), were a symbol of well-being, had ritual significance, and were a traditional reward for the winners of competitions. A distinctive feature of the Central Asian nomads was the consumption of only boiled milk.

"Green" food of the Mongols

Vegetable products in Mongolia are called "green food" and are part of the traditional cuisine of the Mongols. In terms of importance, they are equated with meat products or "red" foods. Despite the fact that the country has a pronounced continental climate, Mongolia is the birthplace of several hundred species of higher legumes and flowering plants, berries. The Mongolian people have long since learned to eat them, preserving and passing this unique plant culture from generation to generation.

Vegetable food was used as a seasoning and represented wild onions, rhubarb, sulkhir, champignons, wild cumin. Sarana roots were baked. Rhubarb stalks were also used baked, flavored with skins. For the winter, the heads of wild onions were dried, and the chopped stems were salted. With the help of manual grain graters, flour was made from grains of wild cereals, which was then dried, fried in a dish and, after cooling, stored. For use diluted with hot water and mixed with oil.

Flour dishes

Flour dishes are very popular in modern Mongolia.

• booze- steamed manti. Finely chopped meat, vegetables and fragrant broth are used as the filling. In order to successfully eat bouzes, you must first bite off a small piece from the top, drink the broth and then eat the rest.

• Khushur- a popular dish representing a small cheburek (pie) stuffed with meat, fried in lamb fat. Of the spices, only salt is used to fully reveal the taste of meat.
• Cuiwang- noodles with meat steamed and fried.
• Boortsog is a local snack for tea and consists of small lumps of dough fried in lamb fat, often salty or sweet. After cooking, salted ones quickly harden, are stored in this form for a very long time, and soaked in hot tea again become edible and tasty.

Mongolians are big tea lovers. However, the Mongolian tea, which is called here suutai cai, for a Russian tourist it may seem like a very strange drink, little like regular tea. Mongolian tea is prepared as follows: water is boiled in a cast-iron cauldron, tiled green tea is thrown into boiling water, then milk is added and continue to boil until fully cooked. Next, salt, fried flour, butter, lightly fried fat tail fat and ram bone marrow are added to the drink. Such tea could serve as the only food for pastoralists for many days. They drink such a drink without sugar, a thin layer of fat floats on its surface.

At present, it is customary to brew suutai cai in the morning in a thermos and drink it throughout the day, adding milk, salt, butter or mutton fat to it. Such a drink is served in all restaurants in Mongolia, and friendly Mongols are happy to treat guests to this tea in their yurts.

In Mongolia, tea drinking is a widespread tradition. When a traveler enters the yurt for a short while, the host and hostess always offer a bowl of tea. But it was not customary for the Mongols to have conversations over a cup of tea. The drinking took place in almost complete silence. Today, this rule is practically no longer observed.

It should also be noted that the first cup of tea, as a rule, is presented to the head of the family, the owner of the dwelling or yurt, and then to all other family members.

In Mongolia, significant meals are breakfast and lunch, which among the Mongols begins with tea. The drink is drunk while waiting for the lamb to cook. The hostess, bringing tea to the guest, serves it with both hands as a sign of respect. In turn, the guest should also accept the tea with both hands, showing respect to the house. In addition, Mongolia has right hand custom. During the greeting ceremony, both the snuffbox and the bowl are passed only with the right hand. And accordingly, the guest must accept any offering with his right hand or with both hands.

After tea drinking, it is customary to serve lamb, cut into large pieces. In honor of dear guests in Mongolia there is a custom to slaughter a ram. When receiving guests, a strict rule was observed to emphasize honor and respect; the eldest was presented with a ram's head and sacrum, symbolizing a whole ram. Then the broth is served with meat and homemade noodles.

In Mongolia, it is not customary to drink raw water, so at any time of the day there is koumiss or hot tea in every yurt.

He often posts photos and recipes on one of the Russian social networks, as well as articles about Mongolian cuisine. To many, it seems unusual and often commentators speak negatively about this - “what is worth only indignation from the type of meat dishes,” the site reports.

Such users believe that Mongolian meat dishes can cause "cholesterol plaques", the development of hypertension and, as a result, a stroke, myocardial infarction. “Eat more vegetables and fruits, only lean, lean meat,” they advise.

“How can you eat lamb entrails?!”, the Mongolian website quotes commentators from the social network. At the same time, he calls their indignant exclamations “whims”, which can be understood.

And he makes an attempt to explain what the features of the Mongolian national cuisine are dictated by:

“Mongolian food is the best suited to local natural and climatic conditions. It is both fatty and nutritious.

The food ration is traditionally determined by livestock products. These are meat (mainly lamb, beef and horse meat), dairy products (tea with milk, “byaslag” cheese, dried cottage cheese “aaruul”, curdled milk “tarak”, foam “orom”, milk vodka “archi”, koumiss “airag” , melted butter “shar tos”).

Of course, with the development of Mongolia, the food of the Mongols has changed. But both meat and dairy foods always remain traditional. In Mongolian cuisine, cooking methods are simple, reflecting the unique interplay of nomadic culture and traditions.”

We add that even modern Mongols have preserved the traditions of seasonal nutrition - for example, for health, it is recommended to eat some types of meat in summer, and others in winter.

The ARD has also published and talked about some of it more than once. And it can confirm that these features are not always understood by representatives of other cultures, unusual (or already weaned from such food, having lost the traditions of national cuisine). Although there is an opinion that it is the loss of folk leads to a deterioration in the condition. And the imposition of their eating habits can even be considered as cultural aggression, deliberate sabotage or an attempt to assimilate ...

However, the Mongols do not lose heart, meeting the rejection of the traditions of their national cuisine among residents of other climatic zones. And they even quote folk sayings about meat and "witty answers of meat-eaters." For example:

“It is better to live 60 years on meat than to live 100 years on vegetables…

And they even tell historical anecdotes from the life of prominent personalities of the Mongolian world:

Once I dined with a foreigner. He decided to play a joke on him and said:

“You Mongols eat only meat like wolves.

And Rinchen replied:

- And you, Europeans - only greens, like sheep.

When asked why the Mongols do not eat vegetables, Mr. B. Renchin replied: "We eat more than 500 varieties of plants cultivated by five types of livestock."

And the favorite dishes of the Mongols, in our opinion, look so appetizing that even skinny cholesterolophobes trying to instill in everyone the eating habits inherent in Western "civilization" will surely salivate. They just don't admit it...

Each individual nation has its own culinary characteristics. This also applies to Mongolia. Although Mongolian cuisine is not so popular all over the world, it has some very curious ways of preparing and eating various dishes. The most interesting thing is that the truly national Mongolian dishes are those that are prepared from what grows under your feet, that is, from grass and vegetables.

In any self-respecting Mongolian family, every morning begins with Suutei Tsai. This is a special milk tea with salt. The Mongols just love him. We drink tea or coffee in the morning, and in Mongolia Suutei Tsai. Like this. Drink this drink hot. They brew it for a whole day in thermoses, and only then drink it. During the day, the Mongols can drink up to ten bowls of this drink per person!

The Mongols love flour and baked goods. They especially like to cook unleavened cakes and cookies on the water. Unleavened Mongolian cookies are called Bortsog. This is a very dry cookie, it does not spoil for a long time, and therefore Mongolian women prepare it for whole weeks. The tough wrestler locals used to dip in Suutei Tsai. So it's easier to chew. Because this dry biscuit can break your teeth. That's how tough it is.

A long nomadic life taught the Mongols how to cook almost all dishes so that they do not spoil for a long time. This is how they cook dried beef meat, which is called Borts. The beef is cut into strips in autumn and hung out on ropes outside, where it gradually dries. Remove wrestler only in the spring. It is then that he is considered fully prepared. Then it is put into bags and ground into powder. Add wrestlers to all local soups instead of fresh meat.

The Mongols also love a drink made from mare's milk, which is some kind of koumiss, but it is called Airag. This fermented milk drink is prepared in the same way as koumiss, but it has its own secret, which the Mongols still do not reveal. Airag is the real salvation in the summer heat. Being a very fatty and nutritious product, it quenches thirst well and refreshes in the heat.

Another interesting feature of Mongolian cuisine is dried cheese. It's called Arul. Arul can be sweet, slightly sour and salty. It all depends on what is added to it during cooking. Arul is prepared from sour milk. It is considered very tasty and healthy.

There are a lot of amazing dishes in Mongolian cuisine: these are meat bozy, dumplings in milk broth, dried and fresh fruits, lamb, beef and horse meat prepared in the most amazing ways. In general, lovers of exotic cuisines should definitely try Mongolian dishes in order to penetrate the true spirit of the steppes and the freedom of one of the most ancient nomadic peoples of Asia!

Mongolian national cuisine- a completely unusual and original phenomenon. Almost unchanged over the past ten centuries and slightly subject to outside influences, it can be considered a historical phenomenon and a national calling card at the same time.

The traditional food is meat (mainly lamb, less often beef or horse meat, meat of yaks, saigas and others, up to rodents), which is eaten undercooked with sauce and almost no salt. Meat is generally the most popular product here - it is dried, baked in ashes, between two pans, in dough, and also dried, boiled in a cauldron and boiled without a cauldron, right in the skin of an animal, stuffing it with stones.

Recipes of Mongolian cuisine. Dishes for the holidays. National New Year's recipes.

Main dishes:

• Bortsok is an elongated piece of dough that is deep-fried.
• Bodog is goat meat that is baked in the animal's stomach.
• Horhog is meat that is stewed in a metal cauldron.
• Hotorgoin shuhan - black pudding or boiled
• Izhin-hyryn - lamb liver

National drinks:

As a result, such unusual dishes are obtained as “khorkhog” meat, slightly boiled without salt and spices, “boodog” meat brisket fried from the inside with red-hot stones, “bahan” goat baked right in the skin, “bolkhoyryuk” meat boiled in huge cauldrons (the procedure takes a lot of time). hours), boiled sheep fat, fried mutton genitals, large dumplings "buuz", marmot meat in all forms (not the safest product, since marmots are carriers of many diseases), dried meat "borts", meat noodles, various meat smoked meats and preparations, etc.

Very few herbal products are used. This is mainly rice, peas and other legumes, as well as various wild herbs and roots - manghir, wild garlic, flask, sarana, etc. To give the dish taste and color, various wild berries are used (mountain ash, bird cherry, wild rose, etc.). etc.), and from spices - black and Japanese pepper, cinnamon, bay leaf, star anise and steppe herbs.

Different types of dairy products are in second place in popularity, and different types of milk are widely used in cooking, which gives an amazing variety of dishes with a limited amount of source material. Almost always on the table there are koumiss, ryazhenka "tarag", dried cottage cheese "arul", cheese "byaslag", traditional milk foams (used as an independent dish, most often a delicacy, and as an ingredient in many other products), soft cheeses " neugen-pyshtak" and "kyskan-pyshtak", a mushy mass of saran roots boiled in milk with sugar and honey - "mychota tibgen" and so on.

Flour products are also very peculiar - they are mainly made from unleavened dough with a lot of fat or milk instead of water, and baked in pans or in ash. Of interest are fried in boiling fat or steamed pies stuffed with raw meat (often they are called “patties”), large pies fried in oil with horsemeat “khashur”, pancakes-flat cakes in oil or fat “bortsog”, " halmag" (a mixture of foam and flour), local bread "borts" (essentially the same "bortsog", but dried or dried in the wind) and others.

Of the drinks, sour milk "airan", koumiss and Mongolian tea "sutei tsai" are unrivaled, which is slab tea boiled in a cauldron, to which milk, salt, butter, and sometimes fried flour or lightly fried fat tail fat are added. At the same time, they drink it without sugar.

Of the alcoholic products, vodka "archi" from mare's milk, homemade "airag" (also from horse's milk) or stronger "shimin archi" (alcohol content about 12%) are popular. Imported alcoholic drinks are sold everywhere.