Their most common meats are sheep, goat and beef, but Mongolians sometimes eat an animal called marmot and they occasionally eat horses. In America, eating horse meat is very taboo, but in Mongolia it is quite normal, especially in the countryside. After Mongolians decide which meat to use, they usually add onion, salt and pepper to the meat. Then they need to prepare the dough, which is made of water and flour. To make khoshoor, you need to roll out the dough so that it becomes very thin. Once the dough is rolled out, then you put meat on top of the dough and fold more dough over the meat. Once that is prepared, you can deep-fry the khoshoor in oil for about one minute. If anyone knows what an empanada is, Khorhoor is similar to that, but it is sort of like a very flat empanada.
Yes, this food is connected to the local environment. Mongolians are traditionally nomadic herders, which means they usually do not have things like refrigerators and they do not have access to places like grocery stores. They also move their houses when they need to find new grass for their animals. Flour is easy to keep on hand because it does not need to be refrigerated and it is usually cheap, and meat is always on hand because herders raise animals such as cows and sheep. Other common Mongolian foods are buuz and soyvan. Buuz is also mainly made of just meat and flour, but soyvan consists of noodles and meat.
Another ingredient that many Mongolians use is dairy. Mongolians have all sorts of dairy products, but many of them are dried.
