Alright, who’s ready for some Mongolian main course meals? When we first started researching all we really knew of Mongolian food was that we’d eaten at BD’s Mongolian Grill and had heard of Mongolian Beef. Well, it turns out that the food served at the Mongolian Grill isn’t really Mongolian at all. In fact, here’s what Wikipedia has to say:
Although one such locale, BD’s Mongolian Grill, 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.
And as for Mongolian Beef, well that has its origins in American Chinese cooking and is also not Mongolian. So we had to do some more digging. Mongolian diets rely heavily on meat – particularly from domesticated animals. As much as we try to keep true to the local traditions, we weren’t about to eat horse, yak or camel, so we opted for the next best thing – lamb, which is also a common meal. There are several ways to cook lamb, one we’ll explore later in the week, but by far the most interesting one to us was the traditional Mongolian Khorkhog (pronounced “horhog”). We knew that we had to give this a try. Continue reading