From Airag to buuZ (by Yelena & Evan)

On our myriad travels through the wild forests and deserted deserts of the magnificent Mongolian landscape, Evan and Yelena have duly noted some of the more delicious traditional foods. Toward the enlightenment of inquiring minds everywhere, we hereby post a few recipes to tickle your imagination and tantalize your palate! Ahem.


Airag (fermented mare's milk)

milk
yeast

First, find yourself a horse. Then, milk it; careful not to anger it. This is important as a kick to the mouth from a disgruntled horse can inhibit enjoyment of this famous Mongolian delicacy. Put the milk in a container and add yeast. Wait a few months. Enjoy!

Karakorum is world-renowned as the Airag capital of the world. Mongolians journey across the country for the chance to imbibe this alcoholic beverage. There are stories of locals subsisting on nothing but Airag for months at a time. Kids, do not try this at home. Seriously.


Yummy Potato Salad

potatoes
cucumbers
tomatoes
peas
yogurt/sour cream
onion
sliced meat

Dice or cube everything into small bits, then combine. Serve cold.


Milky Rice (Sootay Bodaa)

rice
milk
butter
sugar

Boil rice in milk (if whole milk, then thin it by adding water). Add butter to prevent sticking and enhance flavor. Sweeten to taste. Serve hot.

Optional: cook with raisins (until soft). Might also benefit from sliced apple and cinnamon! Mmm.

Personal note: This is one of my favorite foods of all time. It is simple and tasty!

Rice is sometimes served with raisins and no milk. This is all very well, but I prefer the milky rice, of which milk is an essential component. It contributes sweetness and warmth to the meal.


Boortsog

sugar
oil
soda
1 liter water

Add flour; cook on low heat for 10 minutes. Then knead, roll, and cut into tablespoon-sized pieces. Fry in oil. When warm, these are delicious with sugar; they also store well despite getting stale.


Milk Tea (Sootay Tse)

milk
water
tea (leaf or block)
salt

Boil milk and water. Break off a piece of tea from a block and pound it until it comes apart. Then add to the water and steep. Add salt to taste. Strain and serve hot.




Tsoivang

flour
water
oil
sliced meat (mutton)
sliced carrots
sliced onion
sliced potatoes

Combine flour and water to make dough. Roll and flatten into thin circles; cook briefly until dried. Cut into thin noodles (1/4 inch or so). Those for whom authenticity is not a priority can save a lot of time by buying prepackaged noodles.

Cook all ingredients in water. Depending on whether soup or pasta is intended, add more or less water. This makes a phenomenal dinner after a cold day outside. Serve hot! Yum!

Khosher (hooshoor)

flour
water
meat
oil
(carrots
onions
cucumbers
tomatoes
garlic)

Mix flour and water to make dough, then knead until soft. Cut into tablespoon-sized pieces and flatten. Fill with meat (ground beef works well) and/or vegetables. Pinch the edges of the dough together to make a flat dumpling (approximately the size of the palm of your hand).

Fry in oil. Serve hot. This is a traditional Mongolian food and is often found in fast-food restaurants. Beware, as hosher are tasty but rich; don't eat too many at once!

These would probably be good with sour cream or ketchup.


Buuz (Bohts)

flour
water
meat

This Mongolian favorite is similar to khosher, but usually smaller in size, similar to the dumplings that you get at that Chinese restaurant, you know the one. Unlike khosher, it is steamed instead of fried, but is no less delicious.

On a related note, the Mongolian national fast food chain mentioned earlier is named "Khan Buuz," a name which does -not- derive from "Burger King," really, I don't know why you would think that ;) . Never mind the suspicious-looking crown emblem.


Restaurants

Ulaanbaatar has an extensive variety of restaurants, bars, and cafes. Many of these serve Mongolian food, but a substantial number serve foreign food. Evan and I have been to several cafes, a Ukrainian restaurant, several Korean restaurants, a Russian cafeteria, and an Irish pub. Most of the food is reasonably priced (and less expensive than similar food in the US). Sometimes the restaurants will serve free tea, the way that American restaurants bring water to the table without charge. Other times, we have to order drinks separately. I am particularly fond of tea, water, and orange Fanta. We also cook a lot of food in our apartment.

The authentic Mongolian food that we have had here suprised me in being destinctly un-Chinese, often having more in common with a Russian style. Much of this food is easily made from scratch, and can be prepared in under an hour, making it especially useful for our busy American schedules back at home. The emphasis on meats, carbs, and dairy is especially in-tune with typical American cuisine.

Much luck in the kitchen!
From Yelena and Evan