Mongolian Cuisine

• Boiling: Used for dishes like horse meat or milk tea.  For meat, it is boiled with salt and vegetables.
• Steaming: Buuz, the famous dumpling, is filled with meat and steamed.
• Frying: Khuushuur, is filled with meat filling, pinched closed and fried until golden brown.
• Stir-frying: Tsuvian is made by stir-frying sliced meat and vegetables, then adding noodles and steaming everything together.
• Roasting/Hot Stones: Khorkhog is a special dish where meat, potatoes, carrots, and onions are cooked with hot stones in a sealed container over an open fire. 

Sample Recipes

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