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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":432,"serveWith":440,"variations":444,"ingredients":454,"instructions":484,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"restMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":553,"updatedAt":553,"authorSlug":554,"summary":555,"localeSlug":522,"alternates":556},[394,397,400,403,406],{"answer":395,"question":396},"The fat was too hot. Frying above about 175C browns the surface in a minute while the centre is still uncooked dough. Boortsog needs a moderate 160C and several minutes a side so the heat reaches the middle before the outside is dark, and the pieces should be cut no thicker than a centimetre.","Why is the inside of my boortsog still raw?",{"answer":398,"question":399},"They are the same dough treated differently. Boortsog is the everyday version, cut into small fingers, knots or diamonds and eaten with tea. Boov are large flat rectangles, usually unsweetened and often patterned with a wooden mould, made to be stacked into the ceremonial tower served at Tsagaan Sar, the Mongolian lunar new year.","What is the difference between boortsog and boov?",{"answer":401,"question":402},"Two to three weeks at room temperature in a cloth or paper bag, provided it was fried dry enough. This keeping quality is the reason the biscuit exists: it was food that travelled in a saddlebag and sat in a ger without refrigeration. Airtight plastic shortens its life by trapping moisture.","How long does boortsog keep?",{"answer":404,"question":405},"You can bake the dough and it will produce an edible hard biscuit, but it is a different thing. Frying drives off much more moisture and gives the crisp shell and dense chew that define boortsog; a baked version is paler, drier in a floury way and lacks the fried edges.","Can boortsog be baked instead of fried?",{"answer":407,"question":408},"Only slightly, and often not at all. The everyday dough takes a spoonful or two of sugar for a whole batch, which reads as barely sweet, because it is served with salted milk tea rather than as a dessert. Sweeter versions with honey exist but are eaten on their own.","Is boortsog sweet?",[410,411,412,413,414,415],"Keep the dough firm — it should feel like pasta dough, not bread dough. A slack dough soaks up fat and stays greasy inside.","Fry at a moderate 160C, not hot. High heat colours the outside long before the middle is cooked and gives a doughy centre.","Rest the dough at least 30 minutes before rolling, or it will fight back and shrink as you cut.","Cut the pieces no thicker than a centimetre; anything fatter cannot dry through in the time the surface takes to colour.","Fry in small batches. Crowding drops the fat temperature and the pieces absorb oil instead of sealing.","Cool them on a rack in a single layer — stacked while warm, the trapped steam softens the crust you just made.","🍪","Boortsog is unleavened wheat dough, made firm rather than soft, cut into small shapes and fried at a moderate temperature until the inside is cooked dry instead of staying bready. The result is closer to a hard biscuit than a doughnut: crisp at the edges, dense and slightly chewy in the middle, sweet only faintly if at all. It keeps for weeks in a bag or a sack, travels without damage, and is eaten with salted milk tea at any hour of the day.","Boortsog exists because a herding household needed something made of flour that would not go stale, mould or crumble in a saddlebag. Bread baked in an oven was not an option for most of Mongolian history — a ger has a stove, not an oven, and fuel is dried dung or scarce wood. Frying solves both problems at once. A pot of fat over the stove cooks dough quickly, and because frying drives off far more moisture than baking a soft loaf does, what comes out is dry enough to keep for weeks without any preservation beyond a cloth bag hung out of the way.\n\nThat dryness is the whole design, and it is why boortsog dough is made stiff and only lightly sweetened. A soft, sugary dough puffs, browns fast and stays damp inside, which is a doughnut and lasts two days. A firm dough fried at a moderate heat stays compact, cooks through to the centre and hardens as it cools. Traditionally it was fried in rendered mutton tail fat, which is what a household had in quantity, and the shapes were cut by hand with a knife — fingers, twisted knots, flat diamonds, plaits — different in every region and often in every family.\n\nThe same biscuit carries ceremonial weight. At Tsagaan Sar, the lunar new year, large flat boortsog called boov are stacked into a tower on a platter in odd-numbered layers, three for a young household and up to seven or nine for elders, then dressed with aaruul, sugar lumps and sweets. The tower stands on the table for the whole festival and guests take from it. Outside that fortnight boortsog is entirely ordinary: it goes on the table with suutei tsai, gets dipped in the tea to soften, is eaten with urum or fresh butter spread on top, and gets handed to children as the standard snack.\n\nThe form is shared across Inner Asia rather than uniquely Mongolian. Kazakhs make baursak, Kyrgyz and Tatars have their own versions, and the Kalmyk and Buryat communities make it under close variants of the same name. The Mongolian handling leans drier and less sweet than the Central Asian ones, because it is built to sit in a bag beside the tea rather than to be eaten warm.","Boortsog keeps 2 to 3 weeks in a paper or cloth bag at room temperature, which is the point of it — the drier you fry it, the longer it holds. Do not use an airtight plastic box while there is any warmth left in the biscuits, because trapped steam softens them within hours. If they do go soft, 5 minutes in a low oven brings the crispness back. They freeze well in a bag for 3 months and thaw at room temperature in under an hour.",[421,422,423,424],"A stiff dough ratio that fries dry and keeps, rather than a soft one that goes stale in a day.","The frying temperature stated plainly, which is what decides raw centres.","Three traditional shapes described, including the twisted knot.","Both the everyday lightly sweet dough and the plain version for stacking.",[426,427,428,429,430,431],"Mixing bowl","Rolling pin","Deep saucepan or wok for frying","Slotted spoon","Cooling rack","Kitchen thermometer",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},12,38,1,4,300,6,290,[441,442,443],"Suutei tsai, the salted milk tea it is designed to be dipped into","Urum or fresh butter spread on top","Aaruul and a bowl of tarag",[445,448,451],{"name":446,"description":447},"Boov","Large flat rectangles, unsweetened and stamped with a carved wooden mould, fried and stacked in odd-numbered layers as the Tsagaan Sar tower.",{"name":449,"description":450},"Twisted boortsog","Strips slit down the middle and one end pulled back through the slit, giving a knot that fries with more crisp edges per piece.",{"name":452,"description":453},"Sweet boortsog","Double the sugar and a spoonful of honey in the dough, then eaten alone with tea rather than as an accompaniment to a meal.",[455,460,465,469,473,478,481],{"qty":456,"ref":457,"name":458,"unit":459},500,"flour","plain flour, plus more for rolling","g",{"qty":461,"ref":462,"name":463,"unit":464},200,"milk","milk, lukewarm","ml",{"qty":435,"ref":466,"name":467,"unit":468,"optional":8},"eggs","egg","piece",{"qty":470,"ref":471,"name":472,"unit":459},50,"butter","butter, melted and cooled",{"qty":474,"name":475,"note":476,"unit":477},2,"caster sugar","leave out entirely for the plain, ceremonial version","tbsp",{"qty":435,"name":479,"unit":480},"fine salt","tsp",{"qty":435,"name":482,"unit":483,"noScale":8},"neutral oil or rendered mutton fat, for frying","l",[485,489,493,497,500,505],{"tip":486,"text":487,"title":488},"It should feel noticeably firmer than bread dough. If it is soft enough to stick to your palm, knead in more flour a spoonful at a time.","Whisk the milk, egg, melted butter, sugar and salt together in a bowl, then work in the flour until it comes together into a stiff, slightly dry dough. Knead on the worktop for about 6 minutes until smooth and elastic.","Make a firm dough",{"text":490,"title":491,"timerSeconds":492},"Wrap the dough and leave it at room temperature for 30 minutes so the gluten relaxes. Skipping this makes it spring back under the rolling pin and the cut pieces shrink into thick lumps.","Rest the dough",1800,{"tip":494,"text":495,"title":496},"Keep every piece the same thickness. A tray of mixed thicknesses cannot be fried to one doneness.","Roll the dough out on a lightly floured surface to a thickness of about 1 cm, then cut it into strips 2 cm wide and chop those into fingers, or into diamonds. For knots, slit each finger down the centre and pull one end back through the slit.","Roll and cut the shapes",{"text":498,"title":499},"Pour the oil into a deep pan to a depth of at least 5 cm and bring it to 160C. Test with a scrap of dough: it should sink briefly, then rise and bubble steadily rather than sizzling hard at the surface.","Heat the fat",{"tip":501,"text":502,"title":503,"timerSeconds":504},"They float and colour quickly, but pull one out and break it open on the first batch to confirm the centre is dry before committing the rest.","Lower in enough pieces to cover the surface without touching, and fry for 3 to 4 minutes a side until deep golden and firm when pressed. Keep the fat at a steady moderate heat, adjusting the flame between batches.","Fry in batches",420,{"text":506,"title":507},"Lift the boortsog out with a slotted spoon onto a rack set over a tray and spread them in a single layer. Let them cool completely before bagging, since they crisp and harden as they cool and stacking them warm traps steam.","Drain and cool completely","BOR-tsog",[510,514,518],{"note":511,"swap":512,"original":513},"The traditional fat, and it gives a savoury, faintly meaty biscuit that goes better with salted tea than an oil-fried one does.","Rendered mutton tail fat or beef dripping","Neutral frying oil",{"note":515,"swap":516,"original":517},"Water gives a harder, plainer biscuit that keeps longer — this is closer to what is made for travel and for stacking at Tsagaan Sar.","Water","Milk in the dough",{"note":519,"swap":520,"original":521},"The egg makes a slightly richer, more tender biscuit. Leaving it out is common and makes no difference to how the dough handles.","An extra tablespoon of milk","Egg","boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог","mongolia",8,25,30,"easy",[532,533],"bread","snack",[535,536],"vegetarian","nut-free",[457,471,462],[539,542,544,546],{"alt":540,"src":541},"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":540,"src":543},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[522,549,550,551,552,526],"mongolian biscuits","fried dough","boov","tsagaan sar","2026-08-21","dishroute-kitchen","Stiff, barely sweet dough cut into fingers and knots and fried slowly in fat until dry right through — the biscuit that sits beside every bowl of Mongolian milk tea.",{"en":557},"\u002Frecipe\u002Fboortsog",{"items":559,"total":565,"page":435,"limit":807,"hasMore":808},[560,590,619,629,658,682,706,731,756,782],{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":526,"baseServings":565,"prepMinutes":566,"cookMinutes":529,"restMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":573,"images":575,"keywords":585,"publishedAt":553,"updatedAt":553,"authorSlug":554},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,40,4320,"medium",[533,570],"dessert",[535,572,536],"gluten-free",[462,574],"yogurt",[576,579,581,583],{"alt":577,"src":578},"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":577,"src":580},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[561,586,587,588,589,526],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation",{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":526,"baseServings":436,"prepMinutes":565,"cookMinutes":595,"difficulty":530,"course":596,"diet":598,"mainIngredients":600,"images":603,"keywords":613,"publishedAt":618,"updatedAt":618,"authorSlug":554},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан",20,[597],"soup",[599],"dairy-free",[457,601,602],"lamb","onion",[604,607,609,611],{"alt":605,"src":606},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[591,614,615,616,526,617],"mongolian soup","flour soup","hangover soup","comfort food","2026-08-20",{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"restMinutes":529,"difficulty":530,"course":620,"diet":621,"mainIngredients":622,"images":623,"keywords":628,"publishedAt":553,"updatedAt":553,"authorSlug":554},[532,533],[535,536],[457,471,462],[624,625,626,627],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[522,549,550,551,552,526],{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":526,"baseServings":436,"prepMinutes":634,"cookMinutes":528,"difficulty":530,"course":635,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":618,"updatedAt":618,"authorSlug":554},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[636],"main",[599],[601,639,640,641,602],"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",[653,654,655,656,526,657],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":526,"baseServings":436,"prepMinutes":663,"cookMinutes":595,"restMinutes":529,"difficulty":568,"course":664,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":618,"updatedAt":618,"authorSlug":554},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[636],[599],[601,457,602,667],"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",[659,679,680,552,526,681],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":526,"baseServings":436,"prepMinutes":528,"cookMinutes":687,"restMinutes":595,"difficulty":530,"course":688,"diet":689,"mainIngredients":690,"images":691,"keywords":701,"publishedAt":618,"updatedAt":618,"authorSlug":554},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[597,636],[599],[601,457,640,602,641],[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",[702,614,703,704,526,705],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":526,"baseServings":438,"prepMinutes":529,"cookMinutes":711,"restMinutes":634,"difficulty":712,"course":713,"diet":714,"mainIngredients":715,"images":716,"keywords":726,"publishedAt":618,"updatedAt":618,"authorSlug":554},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",100,"hard",[636],[599,572],[601,602,640,641],[717,720,722,724],{"alt":718,"src":719},"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":718,"src":721},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[707,727,728,729,526,730],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":526,"baseServings":436,"prepMinutes":736,"cookMinutes":528,"restMinutes":529,"difficulty":568,"course":737,"diet":739,"mainIngredients":740,"images":741,"keywords":751,"publishedAt":618,"updatedAt":618,"authorSlug":554},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[738,636],"street-food",[599],[601,457,602],[742,745,747,749],{"alt":743,"src":744},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[732,752,753,754,526,755],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":526,"baseServings":436,"prepMinutes":761,"cookMinutes":595,"difficulty":530,"course":762,"diet":764,"mainIngredients":765,"images":766,"keywords":776,"publishedAt":618,"updatedAt":618,"authorSlug":554},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[763],"drink",[535,572,536],[462,471],[767,770,772,774],{"alt":768,"src":769},"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":768,"src":771},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-1x1.jpg",[777,778,779,780,526,781],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":526,"baseServings":436,"prepMinutes":566,"cookMinutes":787,"restMinutes":595,"difficulty":568,"course":788,"diet":789,"mainIngredients":790,"images":792,"keywords":802,"publishedAt":618,"updatedAt":618,"authorSlug":554},"tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[636],[599],[601,457,641,791,640],"cabbage",[793,796,798,800],{"alt":794,"src":795},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[783,803,804,805,526,806],"mongolian noodles","steamed noodles","mutton noodles","one pot",24,false,1788563805035]