I really enjoy Mongolian food! Since it is always freshly made, everything tastes very fresh. I love drinking hot sea buckthorn and wild blueberry juice, I always feel very relaxed because the taste is tart but slightly sweet. Sea buckthorn is a local type of berry with a sweet and delicious taste. However, going out to eat at Mongolian restaurants is never as good as eating homemade food, because Mongolians put a lot of love and time into crafting each dish.
I will tell you about one of my favorite foods, huushur. Huushur, like many other Mongolian foods, is typically made with flour and meat. To make huushur, flour is first mixed with water and oil to make a dough that is put to rest for a short while. Then the filling — which is typically a mixture of beef and lamb — is prepared and cooked shortly in a separate pan. Then the meat is put into the dough and deep fried in oil.
To make buuz, very similar to huushur, you have to prepare dough and the meat off to the side first. Then you roll out the dough very thin and start to wrap up the meat. Following that, the raw buuz is put into a steamer and then steamed for around 30 minutes. Buuz also has many different shapes! Although the filling typically is the same, they can be longer or more plump depending on who is making them.
