John Myers
Introduction: Mongolian Cuisine Overview
Mongolian cuisine is a unique culinary tradition that has been developed over centuries of nomadic lifestyle in the vast grasslands of Mongolia. The cuisine is characterized by the use of meat, dairy products, and various spices. The harsh climate and lack of arable land have influenced the cuisine, resulting in dishes that are hearty, filling, and perfect for the nomadic lifestyle.
Traditional Mongolian Cooking Techniques
Traditional Mongolian cooking techniques revolve around the use of fire. The most common cooking methods are grilling, boiling, and stewing. The Mongolian grill, also known as a hot pot, is a popular cooking method in which meat, vegetables, and broth are cooked together in a large pot over an open flame. Boiling is another common method used to prepare soups and stews. The Mongolian traditional stew, also known as “horhog,” is prepared by wrapping meat, potatoes, carrots, and onions in foil and then placing them in a heated hole in the ground. The meat gets cooked in its juices, resulting in a tender and flavorful dish.
Unique Mongolian Cooking Techniques
One of the unique cooking techniques in Mongolian cuisine is the use of hot stones. The traditional Mongolian dish “Khorkhog” is prepared by cooking meat, potatoes, carrots, and onions on a bed of hot stones. The stones are heated in a fire and then placed in a large pot with the ingredients. The pot is then covered with a lid and left to cook slowly for a few hours. The stones create a smoky and unique flavor in the dish that cannot be replicated with any other cooking method.
Another unique cooking technique in Mongolian cuisine is the use of a milk skin called “tsotsgii.” The milk is boiled and then left to cool, resulting in a layer of milk skin that floats on top. The milk skin is then removed and used as a wrapping for meat and vegetables. The tsotsgii adds a unique flavor and texture to the dish.
The Use of Dairy Products in Mongolian Cuisine
Dairy products are an essential part of Mongolian cuisine. The most common dairy product used is “airag,” a fermented mare’s milk that is a favorite beverage among the Mongolians. The milk is fermented in a leather sack and left to sit in the sun for a few days. The resulting drink is slightly sour and slightly alcoholic. Another popular dairy product is “aruul,” dried curdled milk that is often used as a snack.
The Importance of Meat in Mongolian Cuisine
Meat is an essential part of Mongolian cuisine. The most common meat used is mutton, although beef and horse meat are also used. The nomadic lifestyle of the Mongolians means that they rely heavily on meat for their diet. Meat is often cooked with a variety of spices such as cumin, garlic, and onion.
Conclusion: Discovering Mongolian Cuisine
Mongolian cuisine is a unique culinary tradition that has been developed over centuries of nomadic lifestyle. The use of fire, hot stones, and dairy products are some of the unique cooking techniques used in the cuisine. Meat is an essential part of the diet and is often cooked with a variety of spices. If you ever have the chance to try Mongolian cuisine, be sure to try the traditional dishes such as Khorkhog, horhog, and airag.
