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The traditional Mongolian cuisine primarily consists of Dairy products and meat. The nomads of Mongolia sustain their lives directly from the products of their animals (horses, cattle, yaks, camels, sheep, goats). Meat is either cooked, used as ingredient for soups or dumplings, or dried for winter ("Borts"). Milk and cream are used to make a variety of beverages, as well as cheese and similar products. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation. ... For the coarsely ground flour, see flour. ... Dairy products are generally defined as foodstuffs produced from milk. ... Various meats Cold Meat Salad Meat, in its broadest modern definition, is all animal tissue intended to be used as food. ... Communities of nomadic people move from place to place, rather than settling down in one location. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus or Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... Binomial name Bos taurus Linnaeus, 1758 Cattle (called cows in vernacular usage, kine archaic, or kye as the Scots plural of cou) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... Binomial name Bos grunniens Linnaeus, 1766 Subspecies Bos grunniens grunniens Bos grunniens mutus The yak (Bos grunniens) is a long-haired humped domestic bovine found in Tibet and throughout the Himalayan region of south central Asia, as well as in Mongolia. ... Species Camelus bactrianus Camelus dromedarius A camel is either of the two species of wolf living in the serengeti. ... Species See text. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ...

The mongolian diet includes a large proportion of animal fat. While this would lead to health problems in an industrialized society, it is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures oas low as -40 °C and outdoor work require sufficient energy reserves. Most of the diseases of civilization common to the western world are therfore only known to mongolians living in the city, who increasingly eat industrially manufactured food as well.

The nomads on the countryside are self-supporting by principle. Travellers will find yurts marked as "Guanz" in regular intervals near the roadside, which operate as simple restaurants. A Yurt is a portable felt dwelling structure used traditionally by nomads in the steppes of Central Asia. ...

Cooking in the yurt normally happens in a wok on a small stove, using animal dung as heating material.

Known dishes

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "Buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various hotpots. For the film, see Dumplings (movie) Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... See also lamb (disambiguation) An unweaned lamb The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. ...

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the stomach cavity of a deboned marmot or goat ("Boodog"). Species See text. ...

Milk is boiled to sepearte the cream ("Öröm", clotted cream). The remaining skimmed milk is processed into cheese ("Byaslag"), dried curds ("Aruul"), Yoghurt, Kefir, as well as a light milk liquor ("Mongol Arkhi"). The most prominent national beverage is Airag, fermented mare's milk. As a consequence of the russian influence during the time of socialism, Wodka also has gained some popularity. Clotted cream on scones with jam, also called Cream Tea. ... Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni, waterkefir, milkkefir) is a fermented milk drink originating in the Caucasus. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Having originated in Poland or Russia, vodka is now drunk around the world. ...

The everyday beverage is salted milk tea ("Suutei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh.

Hospitality

A guest entering a yurt will always be given something to eat. It is not possible to reject the offer, but it isn't necessary to empty the bowl either. Taking a small bite or a sip satisfies the etiquette, and the rest may be returned without difficulty. An empty bowl will be refilled immediately. Food (as well as other items) are always passed and received with the right hand, while the left hand touches the right elbow for symbolical support.

Misunderstandings

Some restaurant franchises in Europe and North America offer an attraction which they call "Mongolian Barbeque". Their staff will stir fry all kinds of ingredients (typically of south-east Asian origin) in front of the customer on a large heated steel or stone plate. Even one such locale has even opened in Ulaanbaatar, neither the ingredients nor the cooking method has anything in common with Mongolian cuisine. They are rather inspired by the Japanese Teppanyaki. September 2004 Ulan Bator, or Ulaanbaatar (Улаанбаатар, [Ulaɣan Baɣatar]) in Mongolian, is the capital of Mongolia. ... Misono - the first restaurant to offer teppanyaki a teppanyaki chef cooking at a gas powered hibachi in a Japanese steakhouse Teppanyaki (鉄板焼き) is a type of Japanese cuisine that uses an iron griddle to cook food. ...

Some sources claim that the old Mongols under Genghis Khan had placed pieces of meat under their saddles to tenderize them by the pressure, instead of cooking them. While they may indeed have sometimes placed meat under their saddles, they didn't do so for culinary reasons, but to protect the back of their horses from getting chafed by the saddle. The historical form of food for travel was the same back then as it is today, the dried and ground meat Borts. This article or section is in need of attention from an expert on the subject. ... , (c. ...

See also

• BD's Mongolian Barbeque a franchise with a misleading name