Mongolian Cuisine

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Cuisines of Mongolia


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Preparation Methods for Mongolian Cooking
The Mongolian cooking methods did not develop very much, in time. Of course, at the beginning, Mongolians even used to consume raw meat. The next stage of the Mongolian cuisine presented warriors that fried the meat and the greens on their shields which were placed over the fire. This is a fact that nowadays does not apply on the Mongolian cuisine anymore. The preparation techniques that are utilized in Mongolia recently are though rudimentary. Many ingredients are either boiled, steamed or cooked under pressure. Meat is sometimes cut in slices and put on skewers. Other times. it is grilled.

However, one of the cooking techniques that prevailed through centuries is rock cooking. Stones are placed inside animals in order to prepare them faster and to maximize the temperature. Another way refers to placing hot stones in hermetic metal bowls that contain the meat. It must be appreciated that the Mongolians tried to diversify their cuisine by using more techniques while the number of the ingredients is very small.

Special Equipment for Mongolian Cooking
Mongolians, besides having special preparation manners, also have special cooking tools. Most of them are used for preparing the meat dishes. Some are not typical to Mongolia, but have been inherited from the other Asian countries. As evidence stands the wok. Also, long knives that might be similar to swords are used in the Mongolian cuisine.

However, here are a few kitchen utensils you might want to use:
 * Skewers
 * Wok

The so called "Mongolian Hot Pot" is almost completely unknown in Mongolia today, even though some sources think it was originally invented in the area.

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