Mongolian breakfast

Mongolian nomadic families usually have herds of animals, including cows, sheep, goats, horses, pigs, chickens, turkeys and other animals. Most of these animals "milk is used to make a variety of products, ranging from a meat variety called bypass (a fried dough biscuit called boortsog), a dried curd called aaruul (which could be called dried Mongolian yoghurt) and a mixture of milk and dairy products. This article adds that curd is often served as a drink, but not always in the same way as the milk itself.

Boodog - Mongolian Barbeque

Milk is normally obtained from cows, but also from camels, horses, yaks, goats and sheep and is, therefore, more commonly used as a drink. Traditionally, when families enter a nomadic ger, they offer their guests salted tea, and the most popular drink is Suutei Tsai (which means "salted tea"). When nomad families enter their ger, they offer their guests salted tea, and the most popular drink is Suutei Tsai (which means "salted tea"). If you are not used to drinking tea or a milky drink with salt, it can get a strange taste. The Mongolian alcoholic beverage is best known for its high alcohol content, but milk is also used to prepare other alcoholic beverages such as beer, wine and beer - such as beverages. The Mongols consume this drink after a meal and believe it helps digestion, so they drink it after every meal. It is brewed in the same way as tea, which is made from milk, water, sugar, salt and other ingredients such as honey, cinnamon and ginger.

Mongolian milk tea with dumplings

In addition to mutton dishes, you can also choose dishes based on horsemeat, which is very popular in the western part of the country. Mongolian food is certainly largely influenced by the rest of our continent, but it tends not to have a strong impact on the food of other countries such as China, India, Japan, South Korea and China. Likewise, the drinks in Mongolia are very milky - oriented and, as one can probably assume, very alcoholic. Since beer and wine are also found in a great variety, it is not surprising that vodka plays a major role in Mongolian drinking culture. You will also find some never-before-seen drinks, such as kangaroos, bok choy and kung fu, especially in the countryside. A traditional staple food of Mongolian herders is the meat of their herd animals, usually beef, sheep, goats, horses, cows or goats. The remaining milk is fermented to make various cheeses and yoghurts, as well as a variety of other products such as yoghurt, yoghurt paste and yoghurt.

Mongolian food tour

After distillation, the remaining clotting liquid is frozen into solids, which are consumed in winter. In a country where nomads still roam the bones, cold steppes, portions of meat, and various animal fats piled up with milk, meatballs, cheese, yoghurt, and other dairy products are kept bedridden to feed at 40 degrees all winter and even into the summer months. The meat is combined with noodles in a hot soup, and the meatballs are also filled with dumplings browned with animal fats. The mixture is then baked in the oven for about 30 minutes until it melts and melts in the soup.

Mongolian Milk Vodka

Chinggis (Genghis vodka) is the unofficial national drink, accounting for 30 per cent of total sales of distilled beverages. These foods are something to try in Mongolia, but you can also drink them as long as they are not too sweet. Mongolian culture is based on livestock breeding, and horses are very important, so it is fitting that airag is made from fermented mare milk. This drink can be bought in summer at the Naadam festivals, but it is also popular in winter. Airag is a staple of Mongolian life and the food is offered in a variety of flavours, such as sweet, sour, spicy, salty, sweet and sour. In earlier times, the Mongols probably made their flour from wild seeds, and in the Middle Ages, they imported it from neighbouring countries. Milk, sometimes mixed with rice flour and meat, is accompanied by large quantities of tea.

Holiday and special dishes such as fried crepes, soups, stews and other types of dishes no longer need to be prepared.

Mongolian dumpling buuz

Mongolian dumplings are typically made from a hard dough and often fried, but they are also available in a variety of other forms, such as Chinese dim sum. Buuz is the common name for dumplings and gives its name to the boiled, steamed, meat-filled dumplings served in restaurants in Ulan Bator. Dumplings are on the dining table in Mongolia and are one of the most popular dishes in the remote country. A small, doughy package of mutton or beef is revealed, along with a small amount of meat and a few pieces of rice. Yak milk is a particularly common ingredient in the Mongolian diet, and yak cheese is also used as a base for soups and curds. The other five snouts are sheep and goats, which form the basis of much of Mongolian cuisine, as well as camels and yaks, both of which are used regularly in Mongolian cuisine.