Mongolia recipes
Recipes from Mongolia: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bituu Shul: Mongolian Dough-Sealed Soup (Битүү шөл)
Bituu shul (Битүү шөл), the Mongolian soup steamed in a bowl under a thin round of dough, following the one-person version in the grade 3 textbook Монгол хэл III. Covers the textbook amounts and full method in ten steps, the details the source leaves open, how it differs from other published versions, and the wider Mongolian practice of covered, steamed foods.
Chanasan Makh: Mongolian Bone-In Lamb Boiled with Water and Salt (Чанасан мах)
How to make chanasan makh (чанасан мах), Mongolian boiled meat, in a pared-back home version made with only bone-in lamb, water and salt. Covers washing the meat, skimming at a gentle heat, adding salt in three parts, judging doneness by the meat around the bone rather than the clock, serving without sauce, and how this version differs from other published recipes.
Buuz: Mongolian Steamed Lamb Dumplings
An authentic recipe for buuz, Mongolia's national steamed dumpling. Juicy lamb sealed in a wheat wrapper, with the Mongolian technique of leaving a small hole at the top, how to fold them, and how buuz are eaten at the Lunar New Year, Tsagaan Sar.
Khorkhog: Mongolian Lamb Steamed with Hot Stones, Made in a Heavy Pot
Khorkhog is a Mongolian celebration dish of lamb steamed with hot stones in a sealed vessel. Here's how to choose the cut, size the potatoes and vegetables, cook it stone-free in a heavy lidded pot, check doneness, rescue mistakes, and understand its place on the Mongolian table.