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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":494,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":539,"prepMinutes":432,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":543,"diet":546,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":534,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"The oil was not hot enough. Cool fat soaks into dough rather than sealing it, so the pastry absorbs oil for the whole cooking time. Bring the oil back up to temperature between batches, and never crowd the pan — each pastry you add drops the heat noticeably.","Why are my khuushuur greasy instead of crisp?",{"answer":398,"question":399},"Seal the edge properly and leave a clear 1.5 cm border of dough with no filling in it. Press the seam flat, then crimp it with a fork or fold it into a rope. Also flatten the filled pastry gently before frying so there is no thick lump forcing the seam apart.","How do I stop the filling bursting out during frying?",{"answer":401,"question":402},"You can bake them at 200°C for about 20 minutes with both sides brushed in oil, and they will be pleasant. They will not be khuushuur in texture, though — the characteristic bubbled, crackly shell comes from dough hitting hot fat, and baking produces a smooth, bread-like surface instead.","Can I bake khuushuur instead of frying them?",{"answer":404,"question":405},"The filling is the same seasoned mutton. Khuushuur are flattened into a half-moon and shallow-fried until blistered, associated with the summer Naadam festival. Buuz are gathered into a small pleated parcel and steamed, and are the dumpling of the lunar new year.","What is the difference between khuushuur and buuz?",{"answer":407,"question":408},"Roughly the size of your palm, about 12 to 14 cm across, and flat enough that the filling is a thin even layer. Larger ones are hard to cook through before the outside darkens; much smaller ones end up mostly dough and lose the juicy centre that defines the pastry.","What size should they be?",[410,411,412,413,414,415],"Roll the filling out flat inside the pastry with your palm before sealing — a lump in the middle leaves raw dough at the edges and a burst seam.","Test the fat with a scrap of dough: it should rise and bubble within 3 seconds without darkening. If it sits still, wait; if it browns instantly, pull the pan off the heat.","Press the sealed edge with a fork or fold it over in a rope so it cannot spring open in the fat and spray.","Fry two or three at a time at most. A crowded pan drops the temperature and every pastry comes out pale and oily.","Drain them upright in a colander rather than flat on paper — flat draining traps steam and softens the underside.","Salt the filling a touch more generously than seems right; the dough is unsalted and dilutes it.","🥧","Khuushuur is a flattened meat pie about the size of a hand, filled with chopped mutton and onion and fried in a shallow pool of fat until the dough puffs into blisters and turns the colour of strong tea. Inside, the filling steams in its own juices, so the first bite is crisp shell followed by hot broth. It is not delicate food: the seasoning is salt, pepper, onion and garlic, and everything else comes from the meat and the frying fat. Mongolians eat them by the stack, standing up, from paper plates.","Khuushuur and buuz are siblings — the same mutton filling, the same simple dough — separated by shape and cooking method. Where buuz belong to the lunar new year in winter, khuushuur belong to Naadam, the summer festival of wrestling, horse racing and archery held across the country in July. For those days the fried-pastry stalls run continuously, and the smell of mutton frying in deep pans is as much a part of the festival as the wrestlers' jackets. Regulars have opinions about which stall gets the blistering right and which serves them limp.\n\nThe form makes sense for a mobile, fuel-conscious kitchen. A flat pastry cooks through fast in a small amount of fat, needs no steamer and no long simmer, and travels well once cooked — it can be carried cold on a journey and is still perfectly edible hours later. Herding families make them in quantity when there is meat to use, and roadside guanz canteens across the country keep a tray of them warm all day for drivers.\n\nThe technique that separates a good khuushuur from a bad one is heat control. The fat has to be hot enough that the dough seals and puffs immediately, but not so hot that the outside colours before the meat inside has cooked. Cooks judge it by the blisters: a proper khuushuur develops raised bubbles across its face that go crisp and slightly darker than the surrounding dough. A pale, flat, greasy one means the fat was too cool and the pastry drank it. Mongolians also disagree, cheerfully, about thickness — some want a thin shell that crackles, others a sturdier one that holds more juice.","Khuushuur are best within an hour of frying. They keep 2 days refrigerated and reheat well in a dry pan over medium heat, 2 minutes a side, which brings back most of the crispness — an oven at 200°C for 8 minutes also works. Uncooked, shaped khuushuur freeze on a floured tray and fry straight from frozen at slightly lower heat for a couple of minutes longer. Do not freeze after frying: the shell goes soft and never fully recovers.",[421,422,423,424],"Explains the frying temperature by what you can see, so the pastries blister instead of soaking up fat.","A rolling and sealing method that keeps the filling in a thin, even layer right to the edge.","Uses the same filling logic as buuz, with the extra water that makes the inside juicy rather than dry.","Realistic about pan frying at home instead of assuming a festival-sized cauldron of fat.",[426,427,428,429],"Heavy frying pan or wok","Rolling pin","Slotted spoon or tongs","Colander for draining",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},38,45,2,940,24,610,[438],"Salted milk tea, a bowl of sharp shredded cabbage salad, and chili sauce or ketchup if you want it — Mongolians do.",[440,443,446],{"name":441,"description":442},"Potato khuushuur","Filled with mashed potato, onion and a little rendered fat instead of meat — common in lean months and on Buddhist fasting days.",{"name":444,"description":445},"Round khuushuur","Instead of a folded half-moon, two rounds of dough are sealed around the filling like a sandwich, giving a thinner, wider pastry that blisters more.",{"name":447,"description":448},"Cabbage and mutton","Finely shredded cabbage mixed into the meat stretches the filling and adds moisture, producing a lighter pastry.",[450,456,460,464,469,472,477,482,484,487,490],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},350,"flour","plain flour","g","For the dough",{"qty":457,"name":458,"unit":459,"group":455},180,"warm water","ml",{"qty":461,"name":462,"unit":463,"group":455},0.5,"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":454,"group":468},450,"lamb","mutton or lamb shoulder, hand-chopped fine","For the filling",{"qty":470,"name":471,"unit":454,"group":468},80,"mutton or lamb fat, finely diced",{"qty":473,"ref":474,"name":475,"unit":476,"group":468},1,"onion","large onion, finely chopped","piece",{"qty":478,"ref":479,"name":480,"unit":481,"group":468},3,"garlic","garlic, minced","clove",{"qty":483,"name":462,"unit":463,"group":468},1.5,{"qty":461,"ref":485,"name":486,"unit":463,"group":468},"black-pepper","ground black pepper",{"qty":478,"name":488,"unit":489,"group":468},"cold water","tbsp",{"qty":491,"name":492,"unit":459,"group":493,"noScale":8},400,"neutral oil for frying","For frying",[495,499,502,505,509,512,517],{"text":496,"title":497,"timerSeconds":498},"Work the salt, flour and warm water into a firm dough and knead for 5 minutes until smooth and springy. Cover and rest 30 minutes, which lets the gluten relax so it rolls thin without pinging back.","Make the dough",1800,{"text":500,"title":501},"Combine the chopped mutton, cold fat, onion, garlic, salt and pepper, then beat in the cold water a spoon at a time until the mixture is sticky and just loose. Refrigerate until you are ready to fill.","Mix the filling",{"text":503,"title":504},"Divide the dough into 12 pieces and roll each into a 13 cm round, aiming for about 2 mm thick and even from edge to edge. Stack them under a cloth with a dusting of flour between so they do not dry out.","Roll the rounds",{"tip":506,"text":507,"title":508},"Any air trapped inside will expand and split the seam — press outward from the filling toward the edge as you seal.","Spread 2 tablespoons of filling over half of each round, leaving a clear 1.5 cm border, then fold the dough over and press the edge shut. Crimp the seam with a fork or roll it into a rope, and flatten the whole pastry gently with your palm.","Fill and seal",{"text":510,"title":511},"Pour oil into a heavy pan to a depth of about 1.5 cm and heat over medium until a scrap of dough rises and bubbles briskly within 3 seconds without browning immediately — roughly 175°C.","Heat the oil",{"tip":513,"text":514,"title":515,"timerSeconds":516},"Blisters are the doneness signal. A smooth, pale surface means the oil is too cool.","Slide in two or three khuushuur at a time and fry 3 to 4 minutes a side, until the surface raises into blisters that go deep golden and the pastry feels light and firm when tapped. Spoon a little hot oil over the top as they cook.","Fry in batches",210,{"text":518,"title":519},"Lift them out and stand them upright in a colander so steam escapes and the underside stays crisp. Bring the oil back to temperature before the next batch, and eat them while the filling is still hot enough to run.","Drain and serve","HOO-shoor",[522,526,530],{"note":523,"swap":524,"original":525},"Lamb is the easiest match. Beef works but needs added fat, and the pastry loses the distinct mutton flavour Mongolians recognise as the whole point.","Lamb shoulder, or 80\u002F20 beef","Mutton",{"note":527,"swap":528,"original":529},"Deep frying is closer to how festival stalls cook them. An air fryer gives a passable crisp shell but no blistering, and the result is drier — brush both sides with oil if you go that route.","Deep frying, or an air fryer at 200°C","Shallow frying in oil",{"note":531,"swap":532,"original":533},"Herders use whatever allium is available. Leek makes the filling slightly sweeter and less sharp.","Leek or scallion, finely sliced","Onion","khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур","mongolia",4,25,30,"medium",[544,545],"street-food","main",[547],"dairy-free",[466,452,474],[550,553,555,557],{"alt":551,"src":552},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[534,560,561,562,538,563],"mongolian fried pastry","naadam food","mutton pie","street food","2026-08-20","dishroute-kitchen","Flat half-moons of dough packed with seasoned mutton and shallow-fried until the surface blisters into a crisp, bubbled shell — the pastry Mongolians queue for at the Naadam festival.",{"en":568},"\u002Frecipe\u002Fkhuushuur",{"items":570,"total":576,"page":473,"limit":435,"hasMore":819},[571,605,631,657,685,708,732,758,768,794],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":538,"baseServings":576,"prepMinutes":577,"cookMinutes":541,"restMinutes":578,"difficulty":542,"course":579,"diet":582,"mainIngredients":586,"images":589,"keywords":599,"publishedAt":604,"updatedAt":604,"authorSlug":565},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,40,4320,[580,581],"snack","dessert",[583,584,585],"vegetarian","gluten-free","nut-free",[587,588],"milk","yogurt",[590,593,595,597],{"alt":591,"src":592},"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":591,"src":594},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[572,600,601,602,603,538],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":538,"baseServings":539,"prepMinutes":576,"cookMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":615,"images":616,"keywords":626,"publishedAt":564,"updatedAt":564,"authorSlug":565},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан",20,"easy",[613],"soup",[547],[452,466,474],[617,620,622,624],{"alt":618,"src":619},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[606,627,628,629,538,630],"mongolian soup","flour soup","hangover soup","comfort food",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":538,"baseServings":636,"prepMinutes":540,"cookMinutes":541,"restMinutes":541,"difficulty":611,"course":637,"diet":639,"mainIngredients":640,"images":642,"keywords":652,"publishedAt":604,"updatedAt":604,"authorSlug":565},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,[638,580],"bread",[583,585],[452,641,587],"butter",[643,646,648,650],{"alt":644,"src":645},"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":644,"src":647},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[632,653,654,655,656,538],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":538,"baseServings":539,"prepMinutes":662,"cookMinutes":540,"difficulty":611,"course":663,"diet":664,"mainIngredients":665,"images":669,"keywords":679,"publishedAt":564,"updatedAt":564,"authorSlug":565},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[545],[547],[466,666,667,668,474],"rice","potato","carrot",[670,673,675,677],{"alt":671,"src":672},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[680,681,682,683,538,684],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":538,"baseServings":539,"prepMinutes":690,"cookMinutes":610,"restMinutes":541,"difficulty":542,"course":691,"diet":692,"mainIngredients":693,"images":694,"keywords":704,"publishedAt":564,"updatedAt":564,"authorSlug":565},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[545],[547],[466,452,474,479],[695,698,700,702],{"alt":696,"src":697},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[686,705,706,656,538,707],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":538,"baseServings":539,"prepMinutes":540,"cookMinutes":713,"restMinutes":610,"difficulty":611,"course":714,"diet":715,"mainIngredients":716,"images":717,"keywords":727,"publishedAt":564,"updatedAt":564,"authorSlug":565},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[613,545],[547],[466,452,667,474,668],[718,721,723,725],{"alt":719,"src":720},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[728,627,729,730,538,731],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":538,"baseServings":737,"prepMinutes":541,"cookMinutes":738,"restMinutes":662,"difficulty":739,"course":740,"diet":741,"mainIngredients":742,"images":743,"keywords":753,"publishedAt":564,"updatedAt":564,"authorSlug":565},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",6,100,"hard",[545],[547,584],[466,474,667,668],[744,747,749,751],{"alt":745,"src":746},"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":745,"src":748},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[733,754,755,756,538,757],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":539,"prepMinutes":432,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":759,"diet":760,"mainIngredients":761,"images":762,"keywords":767,"publishedAt":564,"updatedAt":564,"authorSlug":565},[544,545],[547],[466,452,474],[763,764,765,766],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[534,560,561,562,538,563],{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":538,"baseServings":539,"prepMinutes":773,"cookMinutes":610,"difficulty":611,"course":774,"diet":776,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":564,"updatedAt":564,"authorSlug":565},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[775],"drink",[583,584,585],[587,641],[779,782,784,786],{"alt":780,"src":781},"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":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsuutei-tsai\u002Fhero-1x1.jpg",[789,790,791,792,538,793],"suutei tsai","mongolian milk tea","salted tea","brick tea","hospitality drink",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":538,"baseServings":539,"prepMinutes":577,"cookMinutes":799,"restMinutes":610,"difficulty":542,"course":800,"diet":801,"mainIngredients":802,"images":804,"keywords":814,"publishedAt":564,"updatedAt":564,"authorSlug":565},"tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван",55,[545],[547],[466,452,668,803,667],"cabbage",[805,808,810,812],{"alt":806,"src":807},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[795,815,816,817,538,818],"mongolian noodles","steamed noodles","mutton noodles","one pot",false,1788563761165]