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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":415,"cuisineDeepDive":416,"signatureIngredients":417,"slug":428,"name":429,"iso2":430,"continent":431,"localeSlug":428,"heroImage":432,"alternates":435},[394,397,400,403],{"name":395,"description":396},"The Khangai Mountains and the central steppe","The green heart of the herding country, with the best summer grass and the deepest dairy tradition — airag, aaruul and urum are at their best here. This is also khorkhog country, where a gathering means a churn, a fire and a sack of smooth river stones.",{"name":398,"description":399},"Ulaanbaatar","Where a third of the country lives and where the guanz — small canteens with the menu painted on the wall — serve tsuivan, guriltai shul and budaatai khuurga at speed. Korean and Russian food have real footholds here, but home cooking has barely shifted.",{"name":401,"description":402},"The Gobi","Camel and goat country rather than cattle country. Camel milk is drunk and soured here in a way it is not further north, dairy is dried hard for keeping, and water scarcity pushes cooking even further towards steaming and one-pot methods.",{"name":404,"description":405},"Bayan-Ölgii and the far west","Mongolia's Kazakh province, where the eagle hunters are and where the table shifts: beshbarmak of boiled meat over wide noodle sheets, horse meat and kazy sausage, and tea taken with milk but often sweet rather than salted.","East Asia","Монгол Улс","Mongolian cooking is the food of a pastoral economy and makes no attempt to be anything else. Almost everything on the table comes from the five snouts — sheep, goat, cattle and yak, camel and horse — plus wheat flour, and the two are combined in more or less every dish: mutton under steamed noodles in tsuivan, mutton sealed into buuz, mutton broth thickened with flour rubbed into crumbs for bantan. Seasoning stays deliberately bare. Salt, onion, garlic and black pepper cover most of it, and the absence of chilli, soy and fermented paste is the first thing that separates a Mongolian plate from a Chinese one a few hundred kilometres to the south. Fat is not trimmed away but sought out; tail fat goes into dumplings on purpose so it melts into broth inside the wrapper, and the rice in budaatai khuurga is judged by how well it has taken the rendered mutton fat. The year splits the pantry in two — tsagaan idee, the white food of summer dairy, and ulaan idee, the red food of winter meat.",[410,411,412,413,414],"buuz","khorkhog","tsuivan","suutei-tsai","khuushuur","A bowl of salted milk tea is put in front of anyone who enters, immediately and without being asked, and a guest is expected to at least take a sip. Bowls are received with the right hand, often with the left supporting the right elbow. Buuz are eaten with the fingers — bite a small hole first, drink the broth, then finish the rest — and nobody uses a fork. Airag is drunk from a shared bowl passed round the ger, and a first serving is not refused outright even if it is barely touched. Older men exchange snuff bottles before conversation begins. Herders flick the first of the morning's milk or tea to the sky with a wooden tsatsal spoon, an offering that is still made in cities.","Dairy is the half of the cuisine outsiders rarely hear about. All five animals are milked, and the summer, when they are in milk and the herds are fat on new grass, is the season of tsagaan idee. Milk is soured into tarag, scalded and left to set into urum, the thick clotted cream skimmed off the top and eaten on bread; it is pressed into fresh byaslag cheese, dried into aaruul, the rock-hard curd chunks that sit in sacks on ger roofs drying in the sun, and fermented into airag, the mildly alcoholic mare's milk drunk by the bowl. Almost none of this is sweetened. Aaruul is sour and jaw-testing, airag is tart and faintly fizzy, and even the tea is salted rather than sugared — suutei tsai, green brick tea boiled with milk and salt, sits on the stove all day.\n\nThe wheat half is worked with a small set of techniques repeated endlessly. Dough is rolled thin and either wrapped around meat — steamed as buuz, fried flat as khuushuur, shrunk to thumb size and boiled as bansh — or cut into noodles. The noodle habit is the telling one: in tsuivan the strips are laid over stewing mutton and vegetables and cooked in the steam coming off them, then tossed through, so nothing is drained away. In a kitchen where water is carried and fuel is dung or scarce wood, boiling a large pot and throwing the water out is simply waste. The same logic makes bantan out of nothing but broth and dampened flour crumbs.\n\nOccasion cooking happens outdoors and involves fire directly. Khorkhog packs bone-in mutton between fire-heated river stones inside a sealed metal milk churn; boodog cooks a goat or marmot from the inside with stones in its own emptied carcass. Both are group food for summer gatherings. The calendar peaks twice: Naadam in July, when khuushuur are fried by the tray, and Tsagaan Sar, the lunar new year, when households make buuz by the thousand, freeze them outside the door and serve them beside a boiled sheep's back and a tower of layered boov biscuits.\n\nThe honest comparison with the neighbours is one of shared forms and different handling. The dumplings belong to the same Inner Asian family as Tibetan momo and Chinese baozi; tsuivan takes its name from chao mian; buuz are equally at home in Buryatia and Inner Mongolia. Russian influence in the twentieth century brought potato, carrot, cabbage and a taste for pickles, which is why vegetables appear at all. What stays distinctly Mongolian is the restraint — meat unspiced, fat kept, dairy central, and nothing served hotter than salt.",[418,419,420,421,422,423,424,425,426,427],"mutton","mutton tail fat","plain wheat flour","suu (milk, from sheep, goats, cattle, camels or mares)","aaruul (hard sun-dried curd)","urum (scalded clotted cream)","airag (fermented mare's milk)","green brick tea","onion","potato","mongolia","Mongolia","mn","Asia",{"alt":433,"src":434},"Mongolian kitchen staples — bone-in mutton, flour and rolled dough, a bowl of salted milk tea and chunks of hard dried curd on a plain wooden board","\u002Fimages\u002Fcountries\u002Fmongolia.jpg",{"en":436},"\u002Fcountry\u002Fmongolia",{"items":438,"total":444,"page":707,"limit":708,"hasMore":709},[439,476,507,534,562,585,609,634,658,683],{"slug":440,"title":441,"shortTitle":442,"nativeName":443,"countrySlug":428,"baseServings":444,"prepMinutes":445,"cookMinutes":446,"restMinutes":447,"difficulty":448,"course":449,"diet":452,"mainIngredients":456,"images":459,"keywords":469,"publishedAt":474,"updatedAt":474,"authorSlug":475},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,40,30,4320,"medium",[450,451],"snack","dessert",[453,454,455],"vegetarian","gluten-free","nut-free",[457,458],"milk","yogurt",[460,463,465,467],{"alt":461,"src":462},"Pale hard chunks of Mongolian aaruul dried milk curd on a woven rack, some pressed with a carved pattern","\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero.jpg",{"alt":461,"src":464},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":461,"src":466},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":461,"src":468},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[440,470,471,472,473,428],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21","dishroute-kitchen",{"slug":477,"title":478,"shortTitle":479,"nativeName":480,"countrySlug":428,"baseServings":481,"prepMinutes":444,"cookMinutes":482,"difficulty":483,"course":484,"diet":486,"mainIngredients":488,"images":491,"keywords":501,"publishedAt":506,"updatedAt":506,"authorSlug":475},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан",4,20,"easy",[485],"soup",[487],"dairy-free",[489,490,426],"flour","lamb",[492,495,497,499],{"alt":493,"src":494},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":493,"src":496},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":493,"src":498},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":493,"src":500},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[477,502,503,504,428,505],"mongolian soup","flour soup","hangover soup","comfort food","2026-08-20",{"slug":508,"title":509,"shortTitle":510,"nativeName":511,"countrySlug":428,"baseServings":512,"prepMinutes":513,"cookMinutes":446,"restMinutes":446,"difficulty":483,"course":514,"diet":516,"mainIngredients":517,"images":519,"keywords":529,"publishedAt":474,"updatedAt":474,"authorSlug":475},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,25,[515,450],"bread",[453,455],[489,518,457],"butter",[520,523,525,527],{"alt":521,"src":522},"Pile of golden Mongolian boortsog fried dough biscuits in fingers and twisted knots beside a bowl of milk tea","\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero.jpg",{"alt":521,"src":524},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":521,"src":526},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":521,"src":528},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[508,530,531,532,533,428],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":428,"baseServings":481,"prepMinutes":539,"cookMinutes":513,"difficulty":483,"course":540,"diet":542,"mainIngredients":543,"images":546,"keywords":556,"publishedAt":506,"updatedAt":506,"authorSlug":475},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[541],"main",[487],[490,544,427,545,426],"rice","carrot",[547,550,552,554],{"alt":548,"src":549},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[557,558,559,560,428,561],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":410,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":428,"baseServings":481,"prepMinutes":566,"cookMinutes":482,"restMinutes":446,"difficulty":448,"course":567,"diet":568,"mainIngredients":569,"images":571,"keywords":581,"publishedAt":506,"updatedAt":506,"authorSlug":475},"Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[541],[487],[490,489,426,570],"garlic",[572,575,577,579],{"alt":573,"src":574},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[410,582,583,533,428,584],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":428,"baseServings":481,"prepMinutes":513,"cookMinutes":590,"restMinutes":482,"difficulty":483,"course":591,"diet":592,"mainIngredients":593,"images":594,"keywords":604,"publishedAt":506,"updatedAt":506,"authorSlug":475},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[485,541],[487],[490,489,427,426,545],[595,598,600,602],{"alt":596,"src":597},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[605,502,606,607,428,608],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":411,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":428,"baseServings":613,"prepMinutes":446,"cookMinutes":614,"restMinutes":539,"difficulty":615,"course":616,"diet":617,"mainIngredients":618,"images":619,"keywords":629,"publishedAt":506,"updatedAt":506,"authorSlug":475},"Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",6,100,"hard",[541],[487,454],[490,426,427,545],[620,623,625,627],{"alt":621,"src":622},"Mongolian khorkhog mutton on the bone piled with blackened hot stones and dark glossy broth in a heavy pot","\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[411,630,631,632,428,633],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":414,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":428,"baseServings":481,"prepMinutes":638,"cookMinutes":513,"restMinutes":446,"difficulty":448,"course":639,"diet":641,"mainIngredients":642,"images":643,"keywords":653,"publishedAt":506,"updatedAt":506,"authorSlug":475},"Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[640,541],"street-food",[487],[490,489,426],[644,647,649,651],{"alt":645,"src":646},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[414,654,655,656,428,657],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":413,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":428,"baseServings":481,"prepMinutes":662,"cookMinutes":482,"difficulty":483,"course":663,"diet":665,"mainIngredients":666,"images":667,"keywords":677,"publishedAt":506,"updatedAt":506,"authorSlug":475},"Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[664],"drink",[453,454,455],[457,518],[668,671,673,675],{"alt":669,"src":670},"Bowl of Mongolian suutei tsai salted milk tea, pale beige with a light foam, beside a shaved block of brick tea","\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-1x1.jpg",[678,679,680,681,428,682],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":412,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":428,"baseServings":481,"prepMinutes":445,"cookMinutes":687,"restMinutes":482,"difficulty":448,"course":688,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":506,"updatedAt":506,"authorSlug":475},"Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[541],[487],[490,489,545,691,427],"cabbage",[693,696,698,700],{"alt":694,"src":695},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[412,703,704,705,428,706],"mongolian noodles","steamed noodles","mutton noodles","one pot",1,12,false,{"links":711,"total":444},[712,714,715,717,718,720,722,724,725,726],{"slug":440,"title":442,"iso2":430,"minutes":713},4390,{"slug":477,"title":479,"iso2":430,"minutes":446},{"slug":508,"title":510,"iso2":430,"minutes":716},85,{"slug":535,"title":537,"iso2":430,"minutes":445},{"slug":410,"title":564,"iso2":430,"minutes":719},110,{"slug":586,"title":588,"iso2":430,"minutes":721},140,{"slug":411,"title":611,"iso2":430,"minutes":723},145,{"slug":414,"title":636,"iso2":430,"minutes":614},{"slug":413,"title":660,"iso2":430,"minutes":513},{"slug":412,"title":685,"iso2":430,"minutes":727},115,{"items":729,"total":662,"page":707,"limit":662,"hasMore":709},[730,740,750,760,770],{"slug":410,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":428,"baseServings":481,"prepMinutes":566,"cookMinutes":482,"restMinutes":446,"difficulty":448,"course":731,"diet":732,"mainIngredients":733,"images":734,"keywords":739,"publishedAt":506,"updatedAt":506,"authorSlug":475},[541],[487],[490,489,426,570],[735,736,737,738],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[410,582,583,533,428,584],{"slug":411,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":428,"baseServings":613,"prepMinutes":446,"cookMinutes":614,"restMinutes":539,"difficulty":615,"course":741,"diet":742,"mainIngredients":743,"images":744,"keywords":749,"publishedAt":506,"updatedAt":506,"authorSlug":475},[541],[487,454],[490,426,427,545],[745,746,747,748],{"alt":621,"src":622},{"alt":621,"src":624},{"alt":621,"src":626},{"alt":621,"src":628},[411,630,631,632,428,633],{"slug":412,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":428,"baseServings":481,"prepMinutes":445,"cookMinutes":687,"restMinutes":482,"difficulty":448,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":759,"publishedAt":506,"updatedAt":506,"authorSlug":475},[541],[487],[490,489,545,691,427],[755,756,757,758],{"alt":694,"src":695},{"alt":694,"src":697},{"alt":694,"src":699},{"alt":694,"src":701},[412,703,704,705,428,706],{"slug":413,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":428,"baseServings":481,"prepMinutes":662,"cookMinutes":482,"difficulty":483,"course":761,"diet":762,"mainIngredients":763,"images":764,"keywords":769,"publishedAt":506,"updatedAt":506,"authorSlug":475},[664],[453,454,455],[457,518],[765,766,767,768],{"alt":669,"src":670},{"alt":669,"src":672},{"alt":669,"src":674},{"alt":669,"src":676},[678,679,680,681,428,682],{"slug":414,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":428,"baseServings":481,"prepMinutes":638,"cookMinutes":513,"restMinutes":446,"difficulty":448,"course":771,"diet":772,"mainIngredients":773,"images":774,"keywords":779,"publishedAt":506,"updatedAt":506,"authorSlug":475},[640,541],[487],[490,489,426],[775,776,777,778],{"alt":645,"src":646},{"alt":645,"src":648},{"alt":645,"src":650},{"alt":645,"src":652},[414,654,655,656,428,657],1788563735789]