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.
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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