Mongolian food

I haven’t gotten around to writing an overview of traditional and/or what’s-eaten-around-m Mongolian food, so imagine my delight when I saw this excellent post on To Mongolia with Love. Enjoy, and I will try to get my post on grocery shopping done soon as a follow up.

To Mongolia with Love

I read somewhere that “no one comes to Mongolia for the food.” That’s a really harsh and insensitive statement, but one I’m inclined to agree with. Meaning, unfortunately, it’s doubtful I’ll ever have a craving for the cultural cuisine. Much of the Mongolian food is very labor intensive. It is not uncommon for a meal to take 1-2 hours to prepare. (Which, actually, now that I think of it, might be standard but remember I didn’t really cook before I came here.) For anything involving dough, that is made from scratch.

The main courses:

Buuz – (pronounced “boats”) round, meat-filled dumpling. These can be eaten as is or made mini (“bansh”) and added to soup, which also contains meat.

Giddis – literally translates to “stomach” but refers to any of the animal innards. I did it. Once. A bite of intestines. The taste is tolerable, but the texture… slimy… It…

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Categories: Uncategorized | Tags: , | 2 Comments

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2 thoughts on “Mongolian food

  1. Joan and Wally MacDonald

    Just as I thought, Mongolia isn’t for foodies, nor really for vegetarians. The presentations are fine though. So what are you two cooking at home?

    Weather in Midwest and East, fortunately not CA, seems to be taking a page from Mongolian weather. We’re hearing much about the “polar vortex”. And the Climate warming deniers are having a field day mixing weather and climate as synonymous. Chicago was/is far colder than Alaska!!!

  2. Actually, that looks kind of tasty. The worst food I’ve encountered had to be in Bhutan, although it is entirely organic.

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