Mongolian cuisine has not changed for so many centuries drastically. Today, the Mongols use cooking and apply old customs and traditions, thanks to which food is obtained rich and delicious. If you try to cook the same on professional kitchen, then you won’t succeed, even with knowledge of all the subtleties of technological processes, since that aroma and taste will be lost compared to cooked food the steppe people.
The basis for cooking is meat and dairy products, thus, cattle breeding is quite well developed in the country. But not looking on this their daily diet is quite diverse. Among the varieties meat can be found beef, horse meat, goat meat, lamb and even yak meat.
Features of Mongolian cooking
A distinctive feature of the cuisine of the steppe people is that they do not bring the meat to its full preparation, believing that such In this way, all useful substances for the body are stored in it. AT menu of the Mongols you practically do not eat fried foods. it can be explained by historical development – the fact is that in the steppe especially nothing to fry, so their diet is rich in different kinds of soups. But the meat itself. He was boiled and smoked and dried in large quantities.
There is one very extraordinary way in cooking meat. known since ancient times – meat was cut into thin narrow strips and put under the saddle. At high temperature by the evening it is completely salted, and was ready for use.
A popular national dish of Mongolian cuisine is considered lamb cooked according to an old recipe. It is called Har – Hoch and is preparing only on major holidays to please guests. The fact is that the cooking process itself is very long. Lamb dishes are in special demand. Kitchen feature steppe people eat what they eat meat without side dishes and additional product sets. And even seasoning.
Meat dishes
We have already said that meat dishes were very popular among Mongols in connection with their historical development and geographical position. Its diversity is simply amazing. Your attention traditional meat dishes are provided:
Horgokh. Meat is taken on the bones and a large, preferably aluminum canister. Meat and red-hot stones are placed in layers in it. All this is filled with water and a small amount of spices is added. taste. The lid of the canister is hermetically and tightly closed and put briefly on fire. The meat, stomped, lets the juice out, and the taste is unusual and bright.
Wrestler. This is the jerky that starts to be harvested at the end. Autumn – early winter. It is either camel meat or large meat horned animal. First, it is separated from the layers of fat and cut thin stripes. When it starts to dry, then thanks to the cold all excess liquid evaporates and only useful ones remain nutrients. Such a product can be stored all year if it is properly cooked.
Boodog. A dish of meat obtained in the hunt. Most often it’s wild goat or tarbagan. The skin is completely skinned and thoroughly cleaned from the insides. Further meat with bones and onions lay back to the skin together with pebbles pre-heated in the fire. Wool cover is destroyed in advance and the finished carcass is fried on fire to make it brown. After half an hour in the carcass make a deep an incision in the area of the abdomen and pour in a little fluid, taking out when this pebbles. Ready meat is cut into pieces, the broth is poured into dish and eat.
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Tsusan hiam. This is a sausage from the guts of a ram, drenched in its blood with adding onions, flour and salt.
Sharsan Elig. Salt-free liver-fried liver. Wrapped up in the abdominal part.
Dairy food
Products made on the basis of milk are in special demand. The Mongols drink milk milked from a cow, a sheep, a goat, a camel. Each of its species has found its own special place in the diet. For example, from Mare’s milk yield is made by koumiss and even vodka, from cow’s milk yield butter. Before use, milk is boiled for a long time. An exception is only koumiss, since a mare in Mongolia is considered clean animals. Milk products are divided into fresh and canned. The first category includes:
- Tarag – boiled milk with the addition of special sourdough
- Byaslag – cheese from unleavened cottage cheese
- Orog – milk foam
- The second category is:
- Aruul. Is a sun-dried cottage cheese of any kind milk in large pieces
- Groot – cottage cheese dried in small pieces
- Uryum – dried boiled milk foam
- Archi – moonshine from milk
- Tarasun – vodka from milk
Butter
The peculiarity of the use of milk by the Mongols in food is that that they must boil it for a long time.
Green food
It is a plant food. Indigenous foods should be attributed berries, fruits, mushrooms, crops, in one word all that growing in the country itself. Since the time of the Mongol Empire, the steppe people in their diet used food imported from other countries – tomatoes, cucumbers, peppers, onions and garlic. Plant food is important integral national cuisine. After all, without a set of spices and seasonings, the meat is not so tasty and rich. The most common seasonings are rhubarb, caraway seeds, sulhir.
Flour Dishes
Flour dishes are a very important element of food, so they replenish the body’s energy supply for a relatively long time. Today, such dishes from flour are in great demand:
- Bosas. They remind you of large steamed dumplings. The only thing inside of them is finely chopped meat with traditional spices
- Fat-fried ram patties with meat filling
- Meat noodles
- Puff and sweet dough fried in lamb fat as in deep-fried. Often used as an addition to tea or milk.
Tea
In Mongolia, the process of tea drinking is a whole art. If you come to visit the steppe people, even if only briefly, extremely hospitable hosts will certainly offer you a bowl with delicious tea. Refusing such a generous gesture is considered bad tone. Previously, the distinguishing feature of the Mongolian tea party is that during tea, did not talk and did not conduct conversations, as is customary with us, they simply were silent, indulging in an unearthly taste. Of course, Now everything is a little different, because the world is already different. Remains only The main rule of the first cup of tea for the owner of the yurt. Only after he, the whole family could also start tea drinking.
A poorer meal should also begin with tea. Them ate while a ram or other kind of meat is being cooked. AT the hostess of the yurt presents holding a bowl with both hands.
The guest must also accept it in this way. In the country of the steppes There is an ancient rule of the right hand. The fact is that drinking bowls and the snuffbox can only be handed out during the welcome ceremony right hand. Well, it’s logical that all offerings should only be right hand, or in the case of a hot bowl with two hands. Special The so-called brick tea is popular. Its thick brewed and seasoned either with milk and butter, or bacon and with salt. Unusual combination is characteristic only for residents Mongolia.
Thus, Mongolian cuisine not only passed the test time, keeping all the cooking technologies and old recipes, but it is quite unusual and extraordinary.
The national cuisine of Mongolia combines a mixture of seasonings with unusually cooked meat – dairy products mainly on bonfire or with the help of hot stones. It gives the dish special charm and exotic, unusual and memorable taste, which have long become the hallmark of the country and so attract many tourists try cooking steppe people. Well, enjoy your meal!
