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raven · Trimis: 04/01/2011 14:36 Titlul subiectului: Bucataria mongola

Mongolian cuisineFrom Wikipedia, the free encyclopediaJump to: navigation, search

a Mongolian stewMongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices is limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.

Contents Features
BuuzThe nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, and sometimes game.Meat is either cooked, used as an ingredient for soups or dumplings (buuz/khuushuur/bansh), or dried for winter (borts).The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves. Milk and cream are used to make a variety of beverages, as well as cheese and similar products.

The nomads on the countryside are self-supporting by principle. Travellers will find yurts marked as "guanz" in regular intervals near the roadside, which operate as simple restaurants. In the yurt, which is a portable dwelling structure, Mongolians usually cook in a cast-iron or aluminium pot on a small stove, using wood or dried animal dung (argal) as fuel.

Typical dishes
Khuushuur
KhorkhogThe most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog").

Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a rezistent soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits).

Horse meat is eaten in Mongolia and can be found in grocery stores.

For dessert, Mongolians have boortsog, a type of Mongolian biscuit or cookie.

HospitalityA guest entering a yurt will always be given something to eat. It is extremely rude to reject the offer, but it isn't necessary to empty the bowl either. Taking a small bite or a sip satisfies the etiquette, and the rest may be returned without difficulty. An empty bowl will be refilled immediately. Food (as well as other items) are always passed and received with the right hand, while the left hand touches the right elbow for symbolic support.

Misunderstandings

Some restaurants in East Asia, Europe, and North America offer a type of cuisine called "Mongolian barbecue." Their staff will stir fry all kinds of ingredients (typically of East Asian origin) in front of the customer on a large heated steel or stone plate. Although one such locale, BD's Mongolian Barbeque, has opened even in Ulaanbaatar (ironically the first American chain to open in Mongolia), neither the ingredients nor the cooking method has anything in common with Mongolian cuisine. Rather, they are inspired by the Japanese teppanyaki. Another deceptive meal is the "Mongolian Beef" sold in many Western restaurants. The narrowly sliced beef stir-fried with vegetables may have its origin in American Chinese cuisine and is unrelated to Mongolian cooking.

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Buuz

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Khuushuur

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Sursa:wikipedia
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Ayame · Moderator Data inscrierii: 31/Mar/2010 Mesaje: 3397

sunt cuioasa cam ce gust ar avea mancarea lor :w00t:

multumim pentru info
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Bucataria mongola Bucataria mongola

Kasumi · Trimis: 04/01/2011 18:39 Titlul subiectului:

eu una..nu sunt curioasa..
nu de cand am aflat ca le place laptele de cal :sick:

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...im not what u think i am<3

raven · Trimis: 25/07/2011 23:53 Titlul subiectului:

Nu cred ca au gust rau, eu nu ma las pananu gasesc o reteta.
Pana atunci va mai pun ceva de bucataria mongola.

Feluri renumite de mancare

Buuz – este felul national si reprezinta coltunasi umpluti cu carne tocata de miel, oaie sau de iac, si facute apoi la aburi; carnea este condimentata cu ceapa, usturoi si sare; se mananca doar cu mana;

Khuushuur – este similar cu buuz-ul, insa coltunasii umpluti cu carne tocata sunt prajiti in ulei sau in grasime animala, in loc sa fie facuti la aburi;

Borts – este o specialitate pe baza de carne uscata; carnea proaspata se taie in fasii destul de lungi de 5-7 centimetri si se intinde pe sarme sau pe sfori la uscat, unde se lasa aproximativ o luna; la final măsură se micșorează extraordinar de mult insa in acest fel mongolezii isi conserva carnea pentru mai multe luni sau chiar ani;

Guriltai Shul – este supa cea mai cunoscuta a Mongoliei, pe baza de legume, carne, toate taiate marunt, si taietei prajiti; tot acest metiaj se fierbe in apa;

Boortsog – este cel mai cunoscut desert mongolez, reprezentand, la întâia vedere, o gogoasa prajita in ulei; diferenta este ca aceasta gogoasa mongoleza este mai tare, avand consistenta unui biscuite; se servesc alaturi de zahar, unt sau de miere;

Bauturile bucatariei mongoleze

Si bauturile mongolezilor au la baza tot produsele obtinute de la animale.

Airagul este cea mai cunoscuta si este o bautura pe baza de lapte fermentat de iapa.

Nermalike ste o bautura alcoolica asemanatoare cu vodka si este obtinuta din iaurt.

Ca bautura calda, mongolezii consuma regulat ceaiul cu lapte (Suutei Tsai), care este facut din apa, lapte proaspat si frunze uscate de ceai, toate fiind fierte in acelasi timp.

sursa: http://www.dietetik.ro/bucataria-mongoleza/1737.html
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Kasumi · Trimis: 26/07/2011 00:46 Titlul subiectului:

pentru ceai....sa inteleg ca tot lapte de cal folosesc?!
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...im not what u think i am<3

raven · Trimis: 26/07/2011 20:23 Titlul subiectului:

Nu neaparat, pot utiliza si lapte dat de alte animale.
Nu spune de la ce animal.
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Takashima Erisu · Trimis: 03/08/2011 19:35 Titlul subiectului:

Yammyy!

Dupa cum se vede cred ca si la gust sunt bune felurile de mancare.
Se vede ca sunt niste oameni care incearca sa pastreze totul cat mai bine :closedeyes:

.
Borts mi se pare putin ciudat, nu stiu cum de le-a venit ideea asta.
Sunt curioasa cum e ceaiul cu lapte, poate o sa incerc si eu o data sa-l fac :-D

.
Nermalike mi se pare interesant, as vrea si eu sa gust bautura de-aia. Seamana cu vodca si se obtine din iaurt, astia chiar au ceva cu lactatele.
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raven · Trimis: 11/09/2011 18:53 Titlul subiectului:

Asta fiindca majoritatea mancarii lor e destul de naturala.
Dar mananca si gras, carnea mai grea si grasa i ajuta sa reziste iarna.
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