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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":498,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":552,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":539,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Either you started the meat in hot water, or the pot boiled hard. Cold-water starts let you skim off the proteins that cloud a broth, and a gentle tremble keeps the fat from emulsifying into the liquid. Once a broth has gone cloudy from hard boiling you cannot clear it, though it still tastes fine.","Why is my broth cloudy?",{"answer":398,"question":399},"Yes. Fresh wheat noodles are the closest match and should be cooked in the broth itself so their starch thickens it. If you only have dried noodles, cook them in the soup as well but check the packet timing, and expect to add a little extra water since they absorb more.","Can I use store-bought noodles?",{"answer":401,"question":402},"About 75 to 90 minutes for bone-in mutton, until the meat comes away from the bone easily and the broth tastes of meat rather than water. Lamb needs closer to 60 minutes. Rushing this stage is the main reason a homemade version tastes thin.","How long should the mutton simmer?",{"answer":404,"question":405},"Yes. Mongolian soups are seasoned with salt, sometimes pepper, and whatever alliums are around, and the flavour is meant to come from the meat and the long simmer. If it tastes flat, the answer is usually more salt or a longer simmer, not more spices.","Is it supposed to be this plain?",{"answer":407,"question":408},"Make the broth, meat and vegetables ahead and keep them together, but boil the noodles fresh in a ladleful of broth each time you serve. Noodles left standing in soup swell, go soft and soak up so much liquid that the whole pot turns into a thick stew by day two.","Can I make it ahead for the week?",[410,411,412,413,414,415],"Start the meat in cold water, not boiling. Cold water draws out the proteins that you can then skim, which is what keeps the broth clear rather than muddy.","Skim the grey foam for the first 10 minutes and stop there. Skimming later removes fat you actually want.","Keep the pot at a bare tremble, never a rolling boil — hard boiling emulsifies the fat and turns the broth cloudy and greasy.","Roll the noodle dough properly thin, about 2 mm. Thick dough strips stay stodgy in the middle no matter how long they cook.","Add the noodles last and only to the portion you will eat now; left in the pot overnight they swell and drink the broth.","Taste the broth before salting and expect to need more than you think — a large volume of water needs real seasoning.","🍲","Guriltai shul is mutton soup with noodles in it, and that plainness is the point. Bone-in mutton is simmered until the broth turns cloudy-rich, then onion, potato and carrot go in, and finally strips of hand-rolled dough are dropped straight into the pot so their starch thickens the liquid slightly. Salt is the main seasoning; pepper and a few wild-onion tops if you have them. What you taste is mutton, softened by the sweetness of long-cooked onion and the starch off the noodles. It is lunch across most of Mongolia, most days.","Gurilt means noodle or dough piece, shul means soup — the name simply describes the bowl. There is no secret to it and no regional argument about it, which is unusual for a national dish and tells you something about its role. This is not celebration food or restaurant food; it is what gets made when someone needs feeding and there is meat, flour and a pot. A herder's midday meal, a canteen lunch, the thing a Mongolian mother makes when you come in cold.\n\nThe noodle is worth attention. Rather than being cut into neat strands, the dough is often rolled thin and torn or sliced into irregular strips straight over the pot, which means they cook unevenly and give the soup a mix of thin, soft edges and thicker chewy centres. That variation is desirable. The starch that comes off them thickens the broth just enough to give it body without anyone adding flour or cream, which is a genuinely elegant solution in a kitchen with a short ingredient list.\n\nThe vegetables are again the storage roots that survive a Mongolian winter — potato, carrot, onion, turnip — and their proportions shift with the season and what the household has. In summer, when milk is abundant and meat less so, the soup gets thinner and the noodle share rises. In autumn after slaughtering, it gets thick with meat. In the countryside, wild alliums such as taana are gathered and dropped in fresh, and cooks who grew up eating that will tell you the shop-bought version is missing something, which it is.\n\nMongolians almost never make it fiery or heavily spiced. If you are used to seasoning a soup with five things, the discipline here is to add salt, taste, and stop.","The broth and meat keep 4 days refrigerated and improve overnight as the flavours settle. Store the noodles separately if you can — left in the soup they keep absorbing liquid and go soft and bloated. The broth freezes well for 3 months without noodles or potato; freeze it plain and add fresh noodles and potato when you reheat, since both turn grainy after thawing.",[421,422,423,424],"Builds a genuinely clear, deep broth by starting the mutton in cold water and skimming properly.","Noodles torn straight into the pot, so their starch thickens the soup the way it should.","Timings that keep the potato intact instead of dissolving into the broth.","One pot, cheap cuts, and better on the second day.",[426,427,428],"Large stockpot","Skimmer or wide spoon","Rolling pin",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},15,52,5,1050,32,480,[437],"Flat bread or boortsog for dipping, and salted milk tea afterwards rather than alongside.",[439,442,445],{"name":440,"description":441},"Bansh shul","The same broth with tiny boiled dumplings instead of noodle strips — a slightly richer, more festive version of the same bowl.",{"name":443,"description":444},"Winter version with dried meat","Built on borts, air-dried shredded meat, which gives a darker and more concentrated broth but needs longer soaking and simmering.",{"name":446,"description":447},"Turnip and barley","Countryside cooks sometimes swap some potato for turnip and add a handful of barley, giving a thicker, more porridge-like soup.",[449,455,459,463,467,470,475,479,482,487,490,494],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"lamb","bone-in mutton or lamb neck, in chunks","g","For the broth",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},2,"cold water","l",{"qty":456,"ref":460,"name":461,"unit":462,"group":454},"onion","onions, one halved for the broth and one sliced","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":454,"optional":8},1,"bay-leaf","bay leaf",{"qty":456,"name":468,"unit":469,"group":454},"fine salt, plus more to taste","tsp",{"qty":471,"ref":472,"name":473,"unit":453,"group":474},200,"flour","plain flour","For the noodles",{"qty":476,"name":477,"unit":478,"group":474},100,"water","ml",{"qty":480,"name":481,"unit":469,"group":474},0.25,"fine salt",{"qty":483,"ref":484,"name":485,"unit":462,"group":486},3,"potato","medium potatoes, in 2 cm chunks","For the soup",{"qty":456,"ref":488,"name":489,"unit":462,"group":486},"carrot","carrots, in thick coins",{"qty":491,"ref":492,"name":493,"unit":469,"group":486},0.5,"black-pepper","ground black pepper",{"qty":483,"ref":495,"name":496,"unit":462,"group":497},"scallions","scallion greens or chives, sliced","To finish",[499,503,507,511,514,518,522],{"tip":500,"text":501,"title":502},"Do not stir while the foam is forming — it breaks up and disperses back into the broth.","Put {qty:lamb} of mutton in a stockpot, cover with the cold water and bring slowly to a simmer over medium heat. Skim the grey foam off the surface as it gathers for the first 10 minutes, until only clear liquid and a bright film of fat remain.","Start the broth cold",{"text":504,"title":505,"timerSeconds":506},"Add the halved onion, the bay leaf and 2 teaspoons of salt, then cook at a bare tremble for 75 minutes, until the meat pulls off the bone with no resistance and the broth has turned distinctly meaty rather than watery.","Simmer the meat",4500,{"text":508,"title":509,"timerSeconds":510},"While the broth cooks, mix the flour, salt and water into a firm dough and knead 4 minutes until smooth. Cover and rest for 20 minutes so it rolls out without fighting you.","Make the noodle dough",1200,{"text":512,"title":513},"Roll the dough to about 2 mm thick, dust it with flour and cut or tear it into irregular strips roughly 1 cm wide and a finger long. Leave them spread out on the board rather than heaped.","Roll and cut the noodles",{"text":515,"title":516,"timerSeconds":517},"Fish out the halved onion and bay leaf. Add the sliced onion, potato and carrot to the pot and simmer 12 minutes, until the potato is tender at the edge but still holds firm when pressed with a spoon.","Add the vegetables",720,{"text":519,"title":520,"timerSeconds":521},"Drop the noodle strips into the simmering soup a handful at a time, stirring gently so they do not clump, and cook 6 minutes until they float and are tender with no floury centre. The broth will thicken slightly as their starch releases.","Cook the noodles in the broth",360,{"text":523,"title":524},"Add the pepper, then taste and correct the salt — this is a large pot and it will need more than you expect. Ladle into bowls with meat and vegetables in each and scatter the scallion greens over the top.","Season and serve","GOO-rill-tie SHOOL",[527,531,535],{"note":528,"swap":529,"original":530},"Bones matter more than the animal. A boneless cut gives a thin broth — if that is all you have, add a couple of soup bones for the simmer.","Lamb neck, beef shank, or goat","Bone-in mutton",{"note":532,"swap":533,"original":534},"Cook them in the broth rather than separately so the starch goes where it belongs. Dried noodles work but need their own timing.","Fresh wheat noodles, or torn strips of lasagne sheet","Hand-made noodles",{"note":536,"swap":537,"original":538},"The wild alliums used in the countryside are not exportable. Scallion greens get you the fresh sharp note, if not the exact flavour.","Scallion greens or chives","Wild onion tops","guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл","mongolia",4,25,95,20,"easy",[550,551],"soup","main",[553],"dairy-free",[451,472,484,460,488],[556,559,561,563],{"alt":557,"src":558},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[566,567,568,569,543,570],"guriltai shul","mongolian soup","mutton noodle soup","lamb soup","hand cut noodles","2026-08-20","dishroute-kitchen","Clear mutton broth with hand-torn noodle strips, potato and onion, seasoned with little more than salt — the standard warming lunch from one end of the steppe to the other.",{"en":575},"\u002Frecipe\u002Fguriltai-shul",{"items":577,"total":583,"page":464,"limit":821,"hasMore":822},[578,614,636,662,687,711,721,746,771,796],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":543,"baseServings":583,"prepMinutes":584,"cookMinutes":585,"restMinutes":586,"difficulty":587,"course":588,"diet":591,"mainIngredients":595,"images":598,"keywords":608,"publishedAt":613,"updatedAt":613,"authorSlug":572},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,40,30,4320,"medium",[589,590],"snack","dessert",[592,593,594],"vegetarian","gluten-free","nut-free",[596,597],"milk","yogurt",[599,602,604,606],{"alt":600,"src":601},"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":600,"src":603},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[579,609,610,611,612,543],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":543,"baseServings":544,"prepMinutes":583,"cookMinutes":547,"difficulty":548,"course":619,"diet":620,"mainIngredients":621,"images":622,"keywords":632,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан",[550],[553],[472,451,460],[623,626,628,630],{"alt":624,"src":625},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[615,567,633,634,543,635],"flour soup","hangover soup","comfort food",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":543,"baseServings":641,"prepMinutes":545,"cookMinutes":585,"restMinutes":585,"difficulty":548,"course":642,"diet":644,"mainIngredients":645,"images":647,"keywords":657,"publishedAt":613,"updatedAt":613,"authorSlug":572},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,[643,589],"bread",[592,594],[472,646,596],"butter",[648,651,653,655],{"alt":649,"src":650},"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":649,"src":652},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[637,658,659,660,661,543],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":543,"baseServings":544,"prepMinutes":430,"cookMinutes":545,"difficulty":548,"course":667,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":571,"updatedAt":571,"authorSlug":572},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",[551],[553],[451,670,484,488,460],"rice",[672,675,677,679],{"alt":673,"src":674},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[682,683,684,685,543,686],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":543,"baseServings":544,"prepMinutes":692,"cookMinutes":547,"restMinutes":585,"difficulty":587,"course":693,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":571,"updatedAt":571,"authorSlug":572},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[551],[553],[451,472,460,696],"garlic",[698,701,703,705],{"alt":699,"src":700},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[688,708,709,661,543,710],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":712,"diet":713,"mainIngredients":714,"images":715,"keywords":720,"publishedAt":571,"updatedAt":571,"authorSlug":572},[550,551],[553],[451,472,484,460,488],[716,717,718,719],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,543,570],{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":543,"baseServings":726,"prepMinutes":585,"cookMinutes":476,"restMinutes":430,"difficulty":727,"course":728,"diet":729,"mainIngredients":730,"images":731,"keywords":741,"publishedAt":571,"updatedAt":571,"authorSlug":572},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",6,"hard",[551],[553,593],[451,460,484,488],[732,735,737,739],{"alt":733,"src":734},"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":733,"src":736},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[722,742,743,744,543,745],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":543,"baseServings":544,"prepMinutes":751,"cookMinutes":545,"restMinutes":585,"difficulty":587,"course":752,"diet":754,"mainIngredients":755,"images":756,"keywords":766,"publishedAt":571,"updatedAt":571,"authorSlug":572},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[753,551],"street-food",[553],[451,472,460],[757,760,762,764],{"alt":758,"src":759},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[747,767,768,769,543,770],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":543,"baseServings":544,"prepMinutes":432,"cookMinutes":547,"difficulty":548,"course":776,"diet":778,"mainIngredients":779,"images":780,"keywords":790,"publishedAt":571,"updatedAt":571,"authorSlug":572},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",[777],"drink",[592,593,594],[596,646],[781,784,786,788],{"alt":782,"src":783},"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":782,"src":785},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-1x1.jpg",[791,792,793,794,543,795],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":543,"baseServings":544,"prepMinutes":584,"cookMinutes":801,"restMinutes":547,"difficulty":587,"course":802,"diet":803,"mainIngredients":804,"images":806,"keywords":816,"publishedAt":571,"updatedAt":571,"authorSlug":572},"tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[551],[553],[451,472,488,805,484],"cabbage",[807,810,812,814],{"alt":808,"src":809},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[797,817,818,819,543,820],"mongolian noodles","steamed noodles","mutton noodles","one pot",24,false,1788563752724]