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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":484,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"baseServings":467,"prepMinutes":529,"cookMinutes":530,"restMinutes":531,"difficulty":532,"course":533,"diet":535,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":524,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"Smooth, dense, rounded river stones roughly egg-sized, scrubbed and completely dried for at least a day beforehand. Avoid porous or layered rock such as sandstone, shale, slate or limestone, and avoid any stone that is damp inside, because trapped water turns to steam and can crack the stone forcefully when heated.","Which stones are safe to use?",{"answer":398,"question":399},"You can cook the same ingredients as a sealed braise and it will be very good mutton, but it is not khorkhog. The stones sear the meat where they touch it and add a mineral, smoky character that nothing else in the pot provides. If safe stones are not available, make the braise and know what you are missing.","Can I make khorkhog without stones?",{"answer":401,"question":402},"About 90 minutes for mutton, 60 to 75 for lamb. It is done when the meat pulls away from the bone with no resistance and the connective tissue has gone soft and slightly sticky rather than rubbery. If it still clings to the bone, seal the pot and give it another 20 minutes.","How long does it take and how do I know it is done?",{"answer":404,"question":405},"Too much water. Khorkhog uses only about a cup, because the meat releases a great deal of its own liquid as it cooks. If you have already added too much, take the lid off at the end and reduce hard for a few minutes until the broth darkens and coats a spoon.","Why is my broth thin and pale?",{"answer":407,"question":408},"Yes. Once the meat is served the blackened stones are pulled out and passed from hand to hand around the group, hot enough to be uncomfortable. It is a customary part of the meal and widely said to be good for health and circulation, and it is the part guests remember most.","Do people really hold the hot stones afterwards?",[410,411,412,413,414,415],"Use only smooth, dense, water-worn river stones about the size of an egg. Porous, layered or damp stones can crack violently when heated — never use sandstone, slate, or anything picked up from a riverbed and used wet.","Scrub and thoroughly dry the stones a day ahead. Trapped moisture is the main cause of a stone splitting.","Cut the mutton into large bone-in pieces. Small boneless cubes overcook against the stones and the broth loses the body the bones give it.","Add only a cup of water. This is steaming, not boiling — the meat releases plenty of its own liquid, and too much water washes out the flavour.","Keep the lid weighted or clamped. Steam escaping means slower cooking and dry meat, and the pressure is part of how the dish works.","Do not open the pot to check before an hour has passed. Every opening resets the internal temperature and the stones lose their stored heat fast.","🔥","Khorkhog is mutton cooked by rocks. Smooth river stones are heated in a fire until they glow dull red, then packed between pieces of bone-in mutton and a little water inside a metal milk churn that is sealed and set over the flames. The stones cook the meat from within while the churn steams it from without, and after an hour and a half the result is dark, tender, faintly smoky mutton with a concentrated broth at the bottom. It is celebration food — made outdoors, for a group, and the hot stones are passed around and held in the hands afterwards.","Khorkhog is a herder's solution to cooking a whole animal without an oven, and it survives today mostly as a festive, communal dish rather than a daily one. The traditional occasion is a gathering out in the countryside: a sheep or goat is slaughtered, butchered into large bone-in pieces, and the stones — always smooth, water-worn river stones, never porous ones that could crack or shatter — are heated in an open fire while the meat is prepared. Everything then goes into a metal container, historically a milk churn, that can be sealed and set directly over the fire.\n\nThe stones do more than add heat. They contact the meat directly, searing where they touch and giving khorkhog its characteristic mineral, faintly smoky edge that no oven produces. At the end of the meal the blackened, greasy stones are fished out and handed around the group to hold — hot enough to hurt slightly, and widely believed to be good for you. Whatever you make of the health claim, the ritual is real and it is the moment everyone remembers.\n\nA related dish, boodog, goes further: the animal — usually a goat or a marmot — is cooked from the inside with hot stones packed into its own emptied carcass, which is sealed and the outside blowtorched or singed. Both are outdoor, group, occasion cooking, tied to summer, guests and celebration rather than the everyday pot on the ger stove.\n\nA home cook cannot honestly reproduce a churn over an open fire in a kitchen. What follows is an adaptation using a heavy lidded pot and stones heated in the oven, which gets you the layering, the stone contact and the concentrated broth. It will not carry the wood smoke of an open fire, and it is worth saying so plainly rather than pretending otherwise.","The meat keeps 3 days refrigerated, submerged in its broth so it does not dry out, and reheats gently in a covered pan. The fat sets solid on top when chilled and should be left there as a seal until you reheat. Khorkhog freezes well for up to 2 months in its broth. Never reheat with the stones in the pot — they hold heat unevenly and can scorch the meat where they touch it.",[421,422,423,424],"An honest home adaptation that keeps the stones and the sealed-pot method rather than quietly turning into a stew.","Specific about which stones are safe to heat and which will crack or explode.","Layering order that puts fat and water where they need to be for a proper broth.","Includes the outdoor version, so you can do it properly if you have a fire and a churn.",[426,427,428,429],"Heavy cast-iron Dutch oven with a tight lid","Oven or fire for heating stones","Long metal tongs","Heatproof gloves",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},42,22,3,850,52,680,[438],"Nothing complicated — flat bread or boiled potatoes to mop the broth, raw onion, and vodka or salted milk tea.",[440,443,446],{"name":441,"description":442},"Boodog","The whole-animal version, in which a goat or marmot is cooked from inside its own sealed carcass with hot stones and the skin singed over the fire.",{"name":444,"description":445},"Khorkhog with vegetables","Potatoes, carrots and onion layered above the meat, cooked in the same steam — a modern addition that stretches the dish for a bigger group.",{"name":447,"description":448},"Pressure-cooker khorkhog","City kitchens sometimes use a pressure cooker with a few stones in the base, cutting the time to around 45 minutes at the cost of some depth.",[450,455,459,462,466,470,473,476,480],{"qty":451,"ref":452,"name":453,"unit":454},2,"lamb","bone-in mutton or lamb (shoulder, neck and ribs), in large pieces","kg",{"qty":456,"name":457,"unit":458,"noScale":8},10,"smooth river stones, egg-sized, scrubbed and bone dry","piece",{"qty":433,"ref":460,"name":461,"unit":458},"onion","onions, quartered",{"qty":463,"ref":464,"name":465,"unit":458},1,"garlic","whole head of garlic, halved across",{"qty":467,"ref":468,"name":469,"unit":458,"optional":8},6,"potato","medium potatoes, halved",{"qty":433,"ref":471,"name":472,"unit":458,"optional":8},"carrot","carrots, in thick chunks",{"qty":463,"name":474,"unit":475},"coarse salt","tbsp",{"qty":463,"ref":477,"name":478,"unit":479},"black-pepper","coarsely ground black pepper","tsp",{"qty":481,"name":482,"unit":483},250,"water","ml",[485,490,493,497,500,504,507],{"tip":486,"text":487,"title":488,"timerSeconds":489},"Any stone that hisses, sweats or shows a hairline crack should be discarded immediately, not used.","Arrange the dry stones on a baking tray and heat at 250°C for 45 minutes, or bury them in a wood fire for the same time until they are grey-hot and the surface looks chalky. Handle them only with long tongs and heatproof gloves.","Heat the stones",2700,{"text":491,"title":492},"Rub the salt and pepper over the mutton pieces, working it into the cut surfaces and around the bones. Have the onions, garlic and any vegetables cut and within reach — the layering has to happen fast once the stones come out.","Season the meat",{"tip":494,"text":495,"title":496},"Work quickly and confidently. Stones lose usable heat within a couple of minutes out of the oven.","Put a hot stone in the bottom of the Dutch oven, then build alternating layers of mutton, onion, garlic and a stone every second layer, finishing with meat on top. Tuck the potatoes and carrots into the gaps if using.","Layer the pot",{"text":498,"title":499},"Pour the water down the side of the pot — it will hiss hard against the stones — clamp the lid on and weight it if it does not sit tight. Set over medium-low heat on the stovetop, or on a bed of embers if you are outdoors.","Seal and set over heat",{"text":501,"title":502,"timerSeconds":503},"Cook for 90 minutes without lifting the lid, keeping the heat low enough that you hear a steady quiet simmer rather than a rolling boil. If the pot goes silent, raise the heat slightly.","Cook undisturbed",5400,{"text":505,"title":506},"Open the pot and test a piece with a fork — the meat should slide off the bone with no pull and the broth at the bottom should be dark and glossy. If it still clings, reseal and give it another 20 minutes.","Check the meat",{"text":508,"title":509},"Let the pot stand covered off the heat for 15 minutes so the juices settle back into the meat. Lift the mutton onto a platter, spoon the broth over, then fish out the stones with tongs and pass them round for everyone to hold.","Rest, serve and pass the stones","HOR-hog",[512,516,520],{"note":513,"swap":514,"original":515},"Without stones you lose the sear and the mineral note, and you have made a good mutton braise rather than khorkhog. If you cannot source safe stones, this is the honest compromise.","Food-safe cooking stones, or omit and cook the same layers as a covered braise","River stones",{"note":517,"swap":518,"original":519},"Goat is entirely traditional. Lamb cooks faster — start checking at 60 minutes. Boneless meat works but gives a thinner broth.","Bone-in goat, or lamb shoulder and neck","Mutton on the bone",{"note":521,"swap":522,"original":523},"The churn is the traditional vessel and gives more even heat from all sides. A Dutch oven with a heavy lid is the closest kitchen equivalent.","Heavy cast-iron Dutch oven on the stovetop","Metal milk churn over a fire","khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог","mongolia",30,100,15,"hard",[534],"main",[536,537],"dairy-free","gluten-free",[452,460,468,471],[540,543,545,547],{"alt":541,"src":542},"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":541,"src":544},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[524,550,551,552,528,553],"hot stone cooking","mongolian mutton","boodog","outdoor cooking","2026-08-20","dishroute-kitchen","Mutton on the bone layered with fire-heated river stones inside a sealed metal churn, so the meat cooks from the inside out and comes out smoky, gelatinous and falling off the bone.",{"en":558},"\u002Frecipe\u002Fkhorkhog",{"items":560,"total":456,"page":463,"limit":807,"hasMore":808},[561,594,622,649,674,697,721,731,756,782],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":528,"baseServings":456,"prepMinutes":566,"cookMinutes":529,"restMinutes":567,"difficulty":568,"course":569,"diet":572,"mainIngredients":575,"images":578,"keywords":588,"publishedAt":593,"updatedAt":593,"authorSlug":555},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",40,4320,"medium",[570,571],"snack","dessert",[573,537,574],"vegetarian","nut-free",[576,577],"milk","yogurt",[579,582,584,586],{"alt":580,"src":581},"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":580,"src":583},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[562,589,590,591,592,528],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":528,"baseServings":599,"prepMinutes":456,"cookMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":607,"keywords":617,"publishedAt":554,"updatedAt":554,"authorSlug":555},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан",4,20,"easy",[603],"soup",[536],[606,452,460],"flour",[608,611,613,615],{"alt":609,"src":610},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[595,618,619,620,528,621],"mongolian soup","flour soup","hangover soup","comfort food",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":528,"baseServings":627,"prepMinutes":628,"cookMinutes":529,"restMinutes":529,"difficulty":601,"course":629,"diet":631,"mainIngredients":632,"images":634,"keywords":644,"publishedAt":593,"updatedAt":593,"authorSlug":555},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,25,[630,570],"bread",[573,574],[606,633,576],"butter",[635,638,640,642],{"alt":636,"src":637},"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":636,"src":639},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[623,645,646,647,648,528],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":528,"baseServings":599,"prepMinutes":531,"cookMinutes":628,"difficulty":601,"course":654,"diet":655,"mainIngredients":656,"images":658,"keywords":668,"publishedAt":554,"updatedAt":554,"authorSlug":555},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",[534],[536],[452,657,468,471,460],"rice",[659,662,664,666],{"alt":660,"src":661},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[669,670,671,672,528,673],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":528,"baseServings":599,"prepMinutes":679,"cookMinutes":600,"restMinutes":529,"difficulty":568,"course":680,"diet":681,"mainIngredients":682,"images":683,"keywords":693,"publishedAt":554,"updatedAt":554,"authorSlug":555},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[534],[536],[452,606,460,464],[684,687,689,691],{"alt":685,"src":686},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[675,694,695,648,528,696],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":528,"baseServings":599,"prepMinutes":628,"cookMinutes":702,"restMinutes":600,"difficulty":601,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":716,"publishedAt":554,"updatedAt":554,"authorSlug":555},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[603,534],[536],[452,606,468,460,471],[707,710,712,714],{"alt":708,"src":709},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[717,618,718,719,528,720],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"baseServings":467,"prepMinutes":529,"cookMinutes":530,"restMinutes":531,"difficulty":532,"course":722,"diet":723,"mainIngredients":724,"images":725,"keywords":730,"publishedAt":554,"updatedAt":554,"authorSlug":555},[534],[536,537],[452,460,468,471],[726,727,728,729],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[524,550,551,552,528,553],{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":528,"baseServings":599,"prepMinutes":736,"cookMinutes":628,"restMinutes":529,"difficulty":568,"course":737,"diet":739,"mainIngredients":740,"images":741,"keywords":751,"publishedAt":554,"updatedAt":554,"authorSlug":555},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[738,534],"street-food",[536],[452,606,460],[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",[732,752,753,754,528,755],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":528,"baseServings":599,"prepMinutes":761,"cookMinutes":600,"difficulty":601,"course":762,"diet":764,"mainIngredients":765,"images":766,"keywords":776,"publishedAt":554,"updatedAt":554,"authorSlug":555},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[763],"drink",[573,537,574],[576,633],[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",[777,778,779,780,528,781],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":528,"baseServings":599,"prepMinutes":566,"cookMinutes":787,"restMinutes":600,"difficulty":568,"course":788,"diet":789,"mainIngredients":790,"images":792,"keywords":802,"publishedAt":554,"updatedAt":554,"authorSlug":555},"tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[534],[536],[452,606,471,791,468],"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",[783,803,804,805,528,806],"mongolian noodles","steamed noodles","mutton noodles","one pot",24,false,1788563776534]