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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":510,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"baseServings":480,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":550,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Boiling leaches flavour into water you then throw away. Steaming over the stewing meat means the noodles absorb mutton fat and juices as they cook, so they are seasoned all the way through and the pot uses far less water and fuel. It is also why tsuivan tastes noticeably richer than a boiled-noodle stir-fry.","Why steam the noodles instead of boiling them?",{"answer":398,"question":399},"Usually too much liquid in the pot, so the lower noodles boiled rather than steamed. Keep the stew to about 2 cm of liquid. It can also be under-oiled dough layers sticking together during cutting, or noodles rolled too thin to survive the final toss.","My noodles came out gluey and stuck together. What went wrong?",{"answer":401,"question":402},"Yes. Fresh thick wheat noodles or udon are the best match, added raw straight onto the stew with 2 to 3 extra minutes of steaming. Avoid dried noodles, which need far more water than the pot supplies, and avoid pre-cooked noodles, which turn to paste.","Can I use store-bought noodles?",{"answer":404,"question":405},"Lift a strand from the top layer after 20 minutes — it should be tender with a slight chew at the centre and no white floury core when you bite it. The top layer cooks last, so if that one is done, everything below it is.","How do I know the noodles are done?",{"answer":407,"question":408},"They share a root — the name comes from the Chinese chao mian — but the dishes have diverged. Chow mein is stir-fried in a wok with sauce; tsuivan is steamed over stewing meat in a covered pot with almost no seasoning beyond salt and pepper, giving softer noodles and a much more mutton-driven flavour.","Is tsuivan the same as chow mein?",[410,411,412,413,414,415],"Cut the noodles thicker than you think — around 5 mm wide. Thin ones turn to mush during the final toss.","Oil the rolled dough sheet before rolling it up, or the layers weld together and you will cut a solid block instead of ribbons.","The stew underneath must be wet but not soupy: about 2 cm of liquid. Too much and the noodles boil; too little and the pot scorches before they cook.","Do not lift the lid during the first 15 minutes of steaming. Every peek costs you steam, and the top noodles stay raw.","Toss with two forks or long chopsticks, lifting from the bottom, so the noodles coat in fat without breaking.","Brown the mutton properly before adding liquid — the dark crust is most of what flavours the finished noodles.","🍜","Tsuivan is a one-pot noodle dish where the noodles never touch boiling water. Strips of hand-rolled dough are laid over mutton, onion, carrot, cabbage and potato that are already stewing at the bottom of the pot, the lid goes on, and the noodles cook in the steam rising off the meat. Then everything is tossed together. The result is chewy, glossy, faintly smoky-tasting noodles carrying the rendered mutton fat, with soft vegetables and shreds of meat through them. Seasoning is close to nothing — salt, pepper, sometimes a splash of soy — because the fat does the work.","The name points east: tsuivan is generally understood to derive from the Chinese chao mian, the same root as chow mein, arriving in Mongolia through the long trade and administrative contact with China and adapting almost beyond recognition. What travelled was the idea of noodles cooked with meat and vegetables rather than in soup. What Mongolia added was the steaming method, which suits a kitchen where water is precious, fuel is limited and boiling a large pot then discarding the water is simply wasteful.\n\nThat frugality shapes the flavour. Because the noodles absorb steam carrying mutton fat rather than plain water, every strand is seasoned from the inside. Nothing is drained away. In a ger the whole dish happens in one pot on one stove, and the same logic holds in a city apartment — it remains one of the most common home dinners in Mongolia and a fixture on every guanz canteen menu, usually written on the wall alongside the price and nothing else.\n\nThe noodles are traditionally made by rolling dough into a large thin sheet, oiling it lightly, rolling it up like a carpet and slicing across to give long ribbons. Cutting them slightly thick is deliberate: they need to survive steaming and then a vigorous toss without collapsing. Vegetables vary with what a household has — carrot and potato are near-universal, cabbage very common, and turnip appears in the countryside. Meat is whatever the family slaughtered, which in practice means mutton, and the cut is not fussy. Tough shoulder or neck is preferred, since the stew at the bottom of the pot has time to soften it while the noodles steam above.","Tsuivan keeps 3 days refrigerated and is widely considered better the next day, once the noodles have fully absorbed the fat. Reheat in a covered pan over medium heat with a splash of water, tossing until steaming through — the water rehydrates the noodles that stiffened in the fridge. It does not freeze well: the noodles turn soft and grainy on thawing. Do not microwave uncovered, or the top layer dries into hard strands.",[421,422,423,424],"The real steaming method rather than a boiled-noodle shortcut, which is what gives tsuivan its texture.","Timings that get the mutton tender before the noodles go on, so nothing is chewy or overcooked.","Hand-cut noodles from four ingredients, with a store-bought fallback that actually works.","Tells you what the pot should look and sound like at each stage instead of relying on the clock.",[426,427,428],"Heavy pot or Dutch oven with a tight lid","Rolling pin","Long chopsticks or two forks for tossing",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},25,66,6,980,32,620,[437],"Salted milk tea, and a sharp pickled cabbage or cucumber salad to cut the fat.",[439,442,445],{"name":440,"description":441},"Tsuivan with dried meat","Made with borts, air-dried shredded meat, rehydrated in the pot — the winter version when fresh meat is gone.",{"name":443,"description":444},"Vegetable tsuivan","Built on potato, carrot, cabbage and plenty of oil instead of mutton, seasoned more assertively with garlic and pepper to compensate.",{"name":446,"description":447},"Soy-forward city style","Ulaanbaatar canteens often finish the toss with a spoonful of soy sauce, a modern touch that deepens colour and salt.",[449,455,459,463,467,472,474,479,484,487,490,494,497,499,502,506],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"flour","plain flour","g","For the noodles",{"qty":456,"name":457,"unit":458,"group":454},150,"water","ml",{"qty":460,"name":461,"unit":462,"group":454},0.5,"fine salt","tsp",{"qty":464,"name":465,"unit":466,"group":454},2,"neutral oil, for oiling the dough sheet","tbsp",{"qty":468,"ref":469,"name":470,"unit":453,"group":471},500,"lamb","mutton or lamb shoulder, in thin bite-sized slices","For the stew",{"qty":464,"name":473,"unit":466,"group":471},"mutton fat or neutral oil",{"qty":475,"ref":476,"name":477,"unit":478,"group":471},1,"onion","large onion, sliced","piece",{"qty":480,"ref":481,"name":482,"unit":483,"group":471},4,"garlic","garlic, sliced","clove",{"qty":464,"ref":485,"name":486,"unit":478,"group":471},"carrot","carrots, in matchsticks",{"qty":464,"ref":488,"name":489,"unit":478,"group":471},"potato","potatoes, in thin batons",{"qty":491,"ref":492,"name":493,"unit":453,"group":471},250,"cabbage","white cabbage, shredded",{"qty":495,"name":496,"unit":458,"group":471},400,"water or light stock",{"qty":498,"name":461,"unit":462,"group":471},1.5,{"qty":475,"ref":500,"name":501,"unit":462,"group":471},"black-pepper","ground black pepper",{"qty":475,"ref":503,"name":504,"unit":466,"group":505,"optional":8},"soy-sauce","soy sauce","To finish",{"qty":507,"ref":508,"name":509,"unit":478,"group":505},3,"scallions","scallions, sliced",[511,515,519,522,525,530,533],{"text":512,"title":513,"timerSeconds":514},"Mix the flour, salt and water into a stiff dough, knead 5 minutes until smooth, then cover and rest 20 minutes. It should be firmer than bread dough — barely tacky, and slow to spring back when pressed.","Make the noodle dough",1200,{"tip":516,"text":517,"title":518},"Skip the oil and the layers fuse — you will cut a solid log instead of separate noodles.","Roll the dough into a large sheet about 2 mm thick, brush the whole surface with oil, then roll it up loosely like a carpet and slice across into 5 mm ribbons. Shake the coils apart, dust with flour and set aside uncovered.","Roll and cut the noodles",{"text":520,"title":521},"Heat the fat in a heavy pot over high heat and sear {qty:lamb} of mutton in a single layer without moving it, until the undersides are deeply browned and the pot smells of roasted meat rather than raw fat. Stir once and brown the second side.","Brown the mutton",{"text":523,"title":524},"Stir in the onion and garlic and cook until the onion is translucent and slick with fat, then add the carrot, potato and cabbage with the salt and pepper. Toss until the cabbage collapses by about half.","Add the vegetables",{"tip":526,"text":527,"title":528,"timerSeconds":529},"Too much liquid boils the noodles instead of steaming them. Reduce it uncovered for a few minutes if the pot looks soupy.","Pour in the water, bring to a simmer, cover and cook 30 minutes over low heat until the mutton pulls apart under a fork. Check the level: you want roughly 2 cm of liquid left, no more.","Stew until tender",1800,{"text":531,"title":532,"timerSeconds":514},"Pile the noodles loosely over the stew without pressing them down, cover tightly and steam 20 minutes over low heat. Do not lift the lid — a strand from the top layer should be tender with no white core when the time is up.","Steam the noodles on top",{"text":534,"title":535},"Add the soy sauce if using and toss everything from the bottom up with long chopsticks until the noodles are evenly coated and glossy with fat and no pale strands remain. Scatter the scallions over and serve straight from the pot.","Toss and serve","TSOO-ee-van",[538,542,546],{"note":539,"swap":540,"original":541},"Use them raw, not pre-boiled, and add 2 to 3 minutes to the steaming time. Dried noodles do not work well — they need more water than the pot provides.","Fresh thick wheat noodles or udon","Hand-cut noodles",{"note":543,"swap":544,"original":545},"Beef needs about 15 minutes longer at the stewing stage. Whatever you use, choose a fatty cut, because the fat is the seasoning.","Lamb shoulder, beef chuck or beef shank","Mutton",{"note":547,"swap":548,"original":549},"Countryside versions use whatever is on hand. Keep the total vegetable volume similar so the pot stays balanced.","Turnip, bell pepper, or green beans","Cabbage and potato","tsuivan","Tsuivan (Mongolian Steamed Noodles with Mutton)","Tsuivan","Цуйван","mongolia",40,55,20,"medium",[560],"main",[562],"dairy-free",[469,451,485,492,488],[565,568,570,572],{"alt":566,"src":567},"Tossed Mongolian tsuivan noodles glossy with mutton fat, shredded cabbage, carrot batons and pieces of lamb","\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Ftsuivan\u002Fhero-1x1.jpg",[550,575,576,577,554,578],"mongolian noodles","steamed noodles","mutton noodles","one pot","2026-08-20","dishroute-kitchen","Hand-cut noodles steamed directly over stewing mutton and vegetables, then tossed through them so they take on the fat and juices instead of boiling away in water.",{"en":583},"\u002Frecipe\u002Ftsuivan",{"items":585,"total":591,"page":475,"limit":830,"hasMore":831},[586,620,645,671,697,720,744,769,794,820],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":554,"baseServings":591,"prepMinutes":555,"cookMinutes":592,"restMinutes":593,"difficulty":558,"course":594,"diet":597,"mainIngredients":601,"images":604,"keywords":614,"publishedAt":619,"updatedAt":619,"authorSlug":580},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,30,4320,[595,596],"snack","dessert",[598,599,600],"vegetarian","gluten-free","nut-free",[602,603],"milk","yogurt",[605,608,610,612],{"alt":606,"src":607},"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":606,"src":609},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[587,615,616,617,618,554],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":554,"baseServings":480,"prepMinutes":591,"cookMinutes":557,"difficulty":625,"course":626,"diet":628,"mainIngredients":629,"images":630,"keywords":640,"publishedAt":579,"updatedAt":579,"authorSlug":580},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан","easy",[627],"soup",[562],[451,469,476],[631,634,636,638],{"alt":632,"src":633},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[621,641,642,643,554,644],"mongolian soup","flour soup","hangover soup","comfort food",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":554,"baseServings":650,"prepMinutes":430,"cookMinutes":592,"restMinutes":592,"difficulty":625,"course":651,"diet":653,"mainIngredients":654,"images":656,"keywords":666,"publishedAt":619,"updatedAt":619,"authorSlug":580},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,[652,595],"bread",[598,600],[451,655,602],"butter",[657,660,662,664],{"alt":658,"src":659},"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":658,"src":661},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[646,667,668,669,670,554],"mongolian biscuits","fried dough","boov","tsagaan sar",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":554,"baseServings":480,"prepMinutes":676,"cookMinutes":430,"difficulty":625,"course":677,"diet":678,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":579,"updatedAt":579,"authorSlug":580},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[560],[562],[469,680,488,485,476],"rice",[682,685,687,689],{"alt":683,"src":684},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[692,693,694,695,554,696],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":554,"baseServings":480,"prepMinutes":702,"cookMinutes":557,"restMinutes":592,"difficulty":558,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":716,"publishedAt":579,"updatedAt":579,"authorSlug":580},"buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз",60,[560],[562],[469,451,476,481],[707,710,712,714],{"alt":708,"src":709},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[698,717,718,670,554,719],"mongolian dumplings","steamed mutton dumplings","lamb dumplings",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":554,"baseServings":480,"prepMinutes":430,"cookMinutes":725,"restMinutes":557,"difficulty":625,"course":726,"diet":727,"mainIngredients":728,"images":729,"keywords":739,"publishedAt":579,"updatedAt":579,"authorSlug":580},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[627,560],[562],[469,451,488,476,485],[730,733,735,737],{"alt":731,"src":732},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[740,641,741,742,554,743],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":554,"baseServings":432,"prepMinutes":592,"cookMinutes":749,"restMinutes":676,"difficulty":750,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":764,"publishedAt":579,"updatedAt":579,"authorSlug":580},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",100,"hard",[560],[562,599],[469,476,488,485],[755,758,760,762],{"alt":756,"src":757},"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":756,"src":759},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[745,765,766,767,554,768],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":554,"baseServings":480,"prepMinutes":774,"cookMinutes":430,"restMinutes":592,"difficulty":558,"course":775,"diet":777,"mainIngredients":778,"images":779,"keywords":789,"publishedAt":579,"updatedAt":579,"authorSlug":580},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[776,560],"street-food",[562],[469,451,476],[780,783,785,787],{"alt":781,"src":782},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton filling","\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fkhuushuur\u002Fhero-1x1.jpg",[770,790,791,792,554,793],"mongolian fried pastry","naadam food","mutton pie","street food",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":554,"baseServings":480,"prepMinutes":799,"cookMinutes":557,"difficulty":625,"course":800,"diet":802,"mainIngredients":803,"images":804,"keywords":814,"publishedAt":579,"updatedAt":579,"authorSlug":580},"suutei-tsai","Suutei Tsai (Mongolian Salted Milk Tea)","Suutei Tsai","Сүүтэй цай",5,[801],"drink",[598,599,600],[602,655],[805,808,810,812],{"alt":806,"src":807},"Bowl of Mongolian suutei tsai salted milk tea, pale beige with a light foam, beside a shaved block of brick 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