28/09/2025
🇲🇳 Dishes
– A traditional dish made by simmering beef fat, meat, and rice in broth over low heat until soft, then mashing it.
– Seasoned minced meat wrapped in small dough parcels like dumplings, boiled in soup.
– A Hamnigan Buryat dish of horse liver and heart seasoned with salt and wild celery, stuffed into intestines and boiled.
Berees – A dish from Inner Mongolia: rice cooked in salted water, mixed with fried fatty meat in butter, seasoned with onion and spices.
– Spine meat of lamb seasoned with salt, garlic, and onion, stuffed into the esophagus, boiled, and traditionally given to children as a blessing.
– A Kazakh sweet made by mixing dried curds, barley flour, fried pastry crumbs, sugar crystals, and horse fat.
– A dish from Ordos and Alxa: rice cooked with meat, fat, raisins, and plums, then mashed with sugar and salt after the water evaporates.
– Powdered food made by pounding barley flour into melted sheep tail fat, stored in goatskin bags for travel.
– A whole boiled sheep’s head, served by Buryats as a ceremonial dish for honored guests.
– A Hamnigan dish: half-boiled offal (liver, lungs) chopped, seasoned, rolled in dough, sealed, and steamed.
– A dairy dish made by boiling dough scraps in creamy milk broth until tender.
– A rice dish from Ordos and Alxa: beef or mutton cooked with rice and millet, flavored with dried plums and sugar.
– Goat or marmot meat cooked inside its own skin with hot stones, a traditional Mongolian barbecue.
– Large bone-in meat pieces seasoned and sealed in a metal pot (or cleaned stomach) with hot stones, then roasted.
– Ancient dish: seasoned meat wrapped in birch bark or buried in hot ash or sand, steamed in its own juices.
– Meat dried in autumn sun and wind, preserved for years. Used in soups during travel for its high protein content.
– A nourishing clear soup made by slow-cooking lamb shoulder, knee, and skull bones.
– A grand feast dish: whole lamb boiled with all meat intact, cleaned with steam, wiped with butter, and served whole.
- Uuts – A ceremonial dish for Lunar New Year: whole lamb back with ribs and fatty tail, carefully boiled and presented.
– Preserved winter meat: lamb parts dried in frost, bundled with fat, wrapped in wet hide, and deeply frozen until spring.
– Homemade sausage: blood, minced meat, and fat seasoned and stuffed into cleaned intestines, boiled or smoked.
– A winter dish: offal mixed with fresh blood, stuffed into stomach, frozen and stored for its rich fat content.
– Sealed soup: meat seasoned and cooked in a tightly lidded pot (or sealed stomach) by boiling or steaming.
– A “gold medal” soup: crumbled flour boiled in hot water with meat and salt.
– A Kazakh smoked sausage: horse rib meat with fat salted, stuffed into horse gut with bone, tied, smoked, and boiled.
– A caramelized dairy dessert: thick cream boiled to separate butter, then mixed with flour and sugar until thick.
– Hard dairy curd: milk curdled, boiled down, poured onto plates, and sun-dried into a nutritious snack.
