Hello. In the last issue, we showed the cuisine of Turkmenistan. In this issue, we will introduce you to no less interesting cuisine of Mongolia. For the preparation of meat dishes, the most common types of meat are used: lamb, goat, beef. Sarlyk meat and horse meat are less common, sometimes tarbagan and other game meat is used. For dairy products, mare, cow, yak and, in the zone of semi-deserts and deserts, camel milk are used. Raw milk is not used for food, but is fermented or fermented. The exception is when making sutei tsai, when raw milk is added to boiling water and brought to a boil. Also used - wheat flour and rice groats. Fresh potatoes, cabbage, carrots, turnips, garlic, and onions are usually not eaten. Vegetables are pre-boiled or steamed. And so - let's move on to the dishes themselves. Let's start with meat. And the first is booze or Mongolian manti. They are molded from round pieces of unsalted dough, filled with meat stuffing and steamed. Minced meat is most often made from fresh lamb and tail fat. The meat must be chopped, with such cutting it turns out to be more juicy. Onion, garlic and hot peppers are added to the filling. It is customary to eat them with your hands. Banche is a smaller variety of buz, boiled in boiling water, shaped like dumplings or dumplings. The next dish is wrestler. This meat product is intended for long-term storage. This method of harvesting was invented in antiquity, but it is still used today. Lamb or camel meat is freed from tendons, cut into strips of 20-30 cm and dried for a month in a shaded shelter. Processing conditions must be observed: dry weather and good ventilation are necessary. After drying, the strips become hard. They are stored in the form of pieces or twisted to a granular state. Borz is used to make broths or added to sutei cai. Another dish is Horhog. This is an exquisite game dish. The carcass of the animal is cut, suitable pieces are selected and boiled until half cooked without salt. Then the broth is drained, and the meat is shifted with red-hot stones for additional heating inside the boiler. Vegetables are added: onions, potatoes, carrots, then everything is poured with rich broth with salt and pepper. Next, cook on fire for an hour and a half. Khorkhog is a delicacy if made from fresh wild boar or saiga meat . Currently, the word "khorhog" also means canned factory-made beef stew. Har Shul, which literally translates as black soup, is a broth made by boiling lamb meat and offal, which gives the broth a dark color, with finely chopped boiled meat and onions. Cuiwang - homemade noodles with vegetables and stew. To prepare the dish, knead the dough (with an egg), beat until elastic and stand. After readiness, it is thinly rolled out, rolled up and cut into noodles for drying. Onions and lamb or beef cut into narrow strips are fried in melted butter . In the process of stewing over low heat, carrots and a little water are added to the cauldron . At the same time, the dried noodles are steamed and spread to the main products. In Mongolia, they like fatty rich soup Batan on lamb or beef broth. Before cooking, the meat is cut into large pieces and soaked in cold water for several hours. Meat stew is prepared with the addition of root crops: potatoes, onions and carrots. At the end of cooking, separately in the broth, grind the flour with pepper and salt well and pour the dressing into the pan. The pastry is also worth mentioning. Khushur is an exquisite pastry made from unsalted dough on water with flour. For the filling, minced lamb or ground beef mixed with onions, peppers and garlic is used. The prepared dough is cut into pieces and rolled out. The filling is placed on one half of the circle, the other is covered and the edges are fastened in the form of a curly pigtail. It turns out a closed "pocket". Khushur is deep-fried in animal fat. Bortsok - an elongated piece of dough, deep-fried from animal fat. Currently, fat is often replaced with vegetable oil. There are sweet varieties - they are sprinkled with powdered sugar. Now let's talk about dairy products. Arul is a popular dairy product - dried cottage cheese. It is prepared from cow's cream based on a special sourdough. After souring, the curd mixture is boiled, salt, sugar or pepper are added, then it is settled and filtered. To remove excess moisture, the doughy mass is placed under the press. The dehydrated pancake is cut into strips and dried. The resulting dry cottage cheese has a different taste: sweet, salty or sour-spicy, depending on the confectionery additives. This product attracts with its souvenir form in the form of balls, cubes or rings. Kumys is a fermented milk drink, usually made from mare's milk, obtained as a result of lactic acid and alcoholic fermentation. Foamy drink, whitish color, taste - sour-sweet. Kumis is the most popular dairy product in Mongolia. Byaslag is a type of cheese made from unleavened cottage cheese, squeezed and pressed into the shape of a quadrangular layer. Archi - milk moonshine tastes very similar to whey. A strong drink, but easy to drink, so an unprepared person can quickly get drunk from it. There are a lot of dairy products, and we have listed the most popular of them. It is also worth mentioning the famous Mongolian tea - Sutei tsai. It is prepared from briquetted green tea leaves. 2-3 tablespoons of ground powder are steamed with 1 liter of boiling water and boiled on the stove for several minutes. As mandatory ingredients, milk, ghee or flour overcooked in animal fat is used to achieve a slight thickening of the liquid. Salting also gives a characteristic taste to the drink, and lovers of a strong aroma add a pea of allspice to the bowl . Sutei cai is used as the main drink throughout the day, it is always served before meat dishes. Fruits are not common in Mongolia, as the local climate does not allow them to be grown. The local rivers are overflowing with fish, but as in Afghanistan , they hardly ever eat it. Sweets are also not very common. When I myself was in Mongolia, I saw dense forests of cedar on some passes, which indicates the presence of pine nuts in some parts of the country ... Did you like the release? Then put like, subscribe to the channel and do not forget to click on the bell so as not to miss new interesting stories. This will help us in motivation for new travels. And go to the channel - there is a lot of interesting things. Well, we drove on a new journey. Bye-bye everyone
