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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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":487,"pronunciation":509,"substitutions":510,"slug":523,"title":524,"shortTitle":525,"nativeName":526,"countrySlug":527,"baseServings":471,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":531,"diet":533,"mainIngredients":535,"images":536,"keywords":546,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":523,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Wet the flour before it meets the hot liquid. Sprinkle water over it a teaspoon at a time and rub it between flat palms until it forms separate pea-sized crumbs, then scatter those into the pot while stirring. Raw dry flour tipped into hot broth always lumps, because the outside gelatinises and seals the dry centre in.","How do I stop the flour going lumpy?",{"answer":398,"question":399},"It depends what it is for. Made for someone who is ill it should be barely thicker than broth, with crumbs suspended in it. As a proper meal it is much thicker, close to a loose porridge that mounds slightly on the spoon. Adjust by using more or fewer crumbs, not by boiling it down.","How thick should bantan be?",{"answer":401,"question":402},"Yes, and the convalescent version often is. Use a good broth if you have one, or salted water with a spoonful of butter for body. Without any fat or broth behind it the soup tastes distinctly of raw flour, so at minimum add fat and season it firmly.","Can I make bantan without meat?",{"answer":404,"question":405},"It delivers salt, warm liquid, fat and easily digested starch in a form that is very easy on an unhappy stomach, which is the same reasoning behind broths in many other countries. Mongolians make it for hangovers, for illness and for small children for exactly those reasons.","Why is it considered a hangover cure?",{"answer":407,"question":408},"You can, and it will work, but salt the soup carefully afterwards because stock cubes are already salty and the flour crumbs absorb a surprising amount. Homemade mutton or beef broth gives a noticeably rounder result, since there is almost nothing else in the pot to hide behind.","Can I use stock cubes?",[410,411,412,413,414,415],"Add the water to the flour in tiny amounts. Too much at once gives dough, and dough gives lumps.","Rub with your palms flat, not your fingertips — you want to break clumps apart, not press them together.","Sift the crumbs through your fingers as you scatter them into the pot so they land separately rather than as a clump.","Stir constantly for the first minute after adding the crumbs. That is when they are most likely to weld together.","Season at the end. The crumbs absorb salt as they cook, so a broth that tasted right beforehand will taste flat afterwards.","If it thickens too much on standing, thin it with hot broth rather than water so the flavour holds.","🥣","Bantan is a thin, savoury porridge of a soup: mutton broth into which flour, dampened and rubbed between the palms into loose crumbs, is scattered so it cooks into small soft pellets rather than a paste. The texture sits somewhere between soup and thin congee, the flavour is broth and wheat and salt, and it is deliberately gentle. This is what a Mongolian household gives someone who is ill, a small child, or an adult who overdid the vodka. It also takes fifteen minutes if the broth already exists, which is part of why it endures.","Bantan belongs to the same practical tradition as the rest of Mongolian home cooking — flour, meat, water — but its role is medicinal rather than nutritional in the ordinary sense. It is convalescent food, and the reputation is national. Ask about hangovers in Mongolia and bantan comes up quickly, alongside the same claim made for broths in a dozen other cultures: salt, warmth, fat and easily digestible starch, which is a reasonable description of what a depleted body wants.\n\nThe technique is the interesting part. Adding raw flour to hot liquid gives lumps, because the outside of any clump gelatinises instantly and seals the dry flour inside. The Mongolian answer is to wet the flour first — very lightly, a spoonful of water at a time — and rub it between the palms until it forms irregular crumbs the size of small peas. Each crumb is already hydrated through, so it cooks evenly and stays a discrete soft pellet in the finished soup instead of dissolving into wallpaper paste. It is the same principle behind Central European rubbed dough and Italian pasta grattata, arrived at independently in a kitchen that had the same problem.\n\nHow thick bantan should be is a matter of household preference and purpose. For someone ill it is made thin, barely more than cloudy broth with a few crumbs suspended in it. As everyday food it goes thicker and often has an egg beaten in at the end for body. Minced meat may be added, or not. What stays constant is that it is unspiced beyond salt, always served very hot, and always made in one pot with no fuss whatsoever.","Bantan keeps 2 days refrigerated but thickens dramatically as it cools — expect to need a good splash of hot broth when reheating, plus a fresh pinch of salt. Reheat gently while stirring, since the flour crumbs catch and scorch on a hot base. It does not freeze acceptably: thawed crumbs turn grainy and the texture separates into watery liquid with sediment underneath.",[421,422,423,424],"The rubbing technique explained properly, which is the difference between crumb soup and glue.","Two thicknesses given — thin for someone ill, thicker for a real meal.","Works with leftover broth, so it is a genuine fifteen-minute dish.","Includes the optional beaten egg finish that most Mongolian households actually use.",[426,427,428],"Saucepan","Wide shallow bowl for rubbing the flour","Whisk or wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,30,2,1100,18,320,[437],"Nothing, usually. If it is a meal rather than medicine, a piece of boortsog or flat bread on the side.",[439,442,445],{"name":440,"description":441},"Egg bantan","A beaten egg streamed in at the end while stirring, giving fine threads through the soup and noticeably more body.",{"name":443,"description":444},"Milk bantan","Made with milk in place of some of the broth for a mild, faintly sweet version often given to small children.",{"name":446,"description":447},"Thick meat bantan","Twice the crumbs and a generous amount of minced mutton fried in first, producing a spoon-standing porridge eaten as a full meal.",[449,453,458,462,466,470,473,477,481,484],{"qty":450,"name":451,"unit":452,"noScale":8},1.2,"mutton or beef broth","l",{"qty":454,"ref":455,"name":456,"unit":457,"optional":8},200,"lamb","minced mutton or lamb","g",{"qty":459,"name":460,"unit":461},1,"mutton fat or butter","tbsp",{"qty":459,"ref":463,"name":464,"unit":465},"onion","onion, finely chopped","piece",{"qty":467,"ref":468,"name":469,"unit":457},120,"flour","plain flour",{"qty":471,"name":472,"unit":461},4,"cold water, for rubbing into the flour",{"qty":474,"name":475,"unit":476},1.5,"fine salt, plus more to taste","tsp",{"qty":478,"ref":479,"name":480,"unit":476},0.5,"black-pepper","ground black pepper",{"qty":459,"ref":482,"name":483,"unit":465,"optional":8},"eggs","egg, beaten",{"qty":432,"ref":485,"name":486,"unit":465},"scallions","scallion greens, sliced",[488,492,495,498,502,506],{"tip":489,"text":490,"title":491},"If a crumb squashes into paste between your fingers you have added too much water — work in another spoonful of dry flour.","Put the flour in a wide bowl and sprinkle over the cold water a teaspoon at a time, rubbing the flour between flat palms after each addition. Stop when it forms loose, irregular crumbs the size of small peas with no dry powder and no sticky lumps left.","Rub the flour into crumbs",{"text":493,"title":494},"Melt the fat in a saucepan over medium heat, add the onion and cook until soft and translucent, then add the minced mutton if using and fry, breaking it up, until it has lost all pink and started to brown at the edges.","Fry the meat and onion",{"text":496,"title":497},"Pour in the broth, add the salt and pepper and bring to a gentle simmer. Taste it now — the crumbs will mute the seasoning, so it should already taste well salted rather than merely acceptable.","Bring the broth up",{"tip":499,"text":500,"title":501},"Dumping them in one place is how a bantan turns into one large dumpling.","Stirring the simmering broth continuously with one hand, sift the flour crumbs in through the fingers of the other so they fall separately across the whole surface. Keep stirring for a full minute after the last of them goes in.","Scatter in the crumbs",{"text":503,"title":504,"timerSeconds":505},"Cook at a low simmer for 8 minutes, stirring every so often to stop the base catching, until the crumbs are soft all the way through with no chalky centre and the soup has thickened to a loose, cloudy porridge.","Simmer until the crumbs soften",480,{"text":507,"title":508},"If using the egg, pour it in slowly in a thin stream while stirring so it sets into fine threads. Correct the salt, scatter the scallion greens over and serve very hot, thinned with a little extra broth if it has stiffened.","Finish and serve","BAHN-tahn",[511,515,519],{"note":512,"swap":513,"original":514},"A good broth makes the soup; a weak one leaves it tasting of nothing but flour. If you only have water, add a spoonful of butter or fat for body.","Beef or chicken stock, or plain salted water","Mutton broth",{"note":516,"swap":517,"original":518},"The version given to someone ill is usually made without meat at all — just broth, crumbs and salt.","Any minced meat, or leave it out entirely","Minced mutton",{"note":520,"swap":521,"original":522},"Barley flour is used in some households and gives an earthier, slightly nuttier soup with a greyer colour.","Barley flour, or half wheat and half barley","Plain wheat flour","bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан","mongolia",10,20,"easy",[532],"soup",[534],"dairy-free",[468,455,463],[537,540,542,544],{"alt":538,"src":539},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":538,"src":541},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":538,"src":543},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":538,"src":545},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[523,547,548,549,527,550],"mongolian soup","flour soup","hangover soup","comfort food","2026-08-20","dishroute-kitchen","Mutton broth thickened with flour rubbed into pea-sized crumbs so it never goes lumpy — the soup Mongolians make for the sick, the very young and anyone recovering from a hard night.",{"en":555},"\u002Frecipe\u002Fbantan",{"items":557,"total":528,"page":459,"limit":808,"hasMore":809},[558,592,602,629,658,682,706,732,757,783],{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":527,"baseServings":528,"prepMinutes":563,"cookMinutes":431,"restMinutes":564,"difficulty":565,"course":566,"diet":569,"mainIngredients":573,"images":576,"keywords":586,"publishedAt":591,"updatedAt":591,"authorSlug":552},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",40,4320,"medium",[567,568],"snack","dessert",[570,571,572],"vegetarian","gluten-free","nut-free",[574,575],"milk","yogurt",[577,580,582,584],{"alt":578,"src":579},"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":578,"src":581},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[559,587,588,589,590,527],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":523,"title":524,"shortTitle":525,"nativeName":526,"countrySlug":527,"baseServings":471,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":593,"diet":594,"mainIngredients":595,"images":596,"keywords":601,"publishedAt":551,"updatedAt":551,"authorSlug":552},[532],[534],[468,455,463],[597,598,599,600],{"alt":538,"src":539},{"alt":538,"src":541},{"alt":538,"src":543},{"alt":538,"src":545},[523,547,548,549,527,550],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":527,"baseServings":607,"prepMinutes":608,"cookMinutes":431,"restMinutes":431,"difficulty":530,"course":609,"diet":611,"mainIngredients":612,"images":614,"keywords":624,"publishedAt":591,"updatedAt":591,"authorSlug":552},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,25,[610,567],"bread",[570,572],[468,613,574],"butter",[615,618,620,622],{"alt":616,"src":617},"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":616,"src":619},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[603,625,626,627,628,527],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":527,"baseServings":471,"prepMinutes":634,"cookMinutes":608,"difficulty":530,"course":635,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":551,"updatedAt":551,"authorSlug":552},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[636],"main",[534],[455,639,640,641,463],"rice","potato","carrot",[643,646,648,650],{"alt":644,"src":645},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[653,654,655,656,527,657],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":527,"baseServings":471,"prepMinutes":663,"cookMinutes":529,"restMinutes":431,"difficulty":565,"course":664,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":551,"updatedAt":551,"authorSlug":552},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[636],[534],[455,468,463,667],"garlic",[669,672,674,676],{"alt":670,"src":671},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[659,679,680,628,527,681],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":527,"baseServings":471,"prepMinutes":608,"cookMinutes":687,"restMinutes":529,"difficulty":530,"course":688,"diet":689,"mainIngredients":690,"images":691,"keywords":701,"publishedAt":551,"updatedAt":551,"authorSlug":552},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[532,636],[534],[455,468,640,463,641],[692,695,697,699],{"alt":693,"src":694},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[702,547,703,704,527,705],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":527,"baseServings":711,"prepMinutes":431,"cookMinutes":712,"restMinutes":634,"difficulty":713,"course":714,"diet":715,"mainIngredients":716,"images":717,"keywords":727,"publishedAt":551,"updatedAt":551,"authorSlug":552},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",6,100,"hard",[636],[534,571],[455,463,640,641],[718,721,723,725],{"alt":719,"src":720},"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":719,"src":722},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[707,728,729,730,527,731],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":527,"baseServings":471,"prepMinutes":737,"cookMinutes":608,"restMinutes":431,"difficulty":565,"course":738,"diet":740,"mainIngredients":741,"images":742,"keywords":752,"publishedAt":551,"updatedAt":551,"authorSlug":552},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[739,636],"street-food",[534],[455,468,463],[743,746,748,750],{"alt":744,"src":745},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[733,753,754,755,527,756],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":527,"baseServings":471,"prepMinutes":762,"cookMinutes":529,"difficulty":530,"course":763,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":551,"updatedAt":551,"authorSlug":552},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[764],"drink",[570,571,572],[574,613],[768,771,773,775],{"alt":769,"src":770},"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":769,"src":772},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-1x1.jpg",[778,779,780,781,527,782],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":527,"baseServings":471,"prepMinutes":563,"cookMinutes":788,"restMinutes":529,"difficulty":565,"course":789,"diet":790,"mainIngredients":791,"images":793,"keywords":803,"publishedAt":551,"updatedAt":551,"authorSlug":552},"tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[636],[534],[455,468,641,792,640],"cabbage",[794,797,799,801],{"alt":795,"src":796},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[784,804,805,806,527,807],"mongolian noodles","steamed noodles","mutton noodles","one pot",24,false,1788563738543]