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Khorkhog
Khorkhog () is a barbecue dish in Cuisine of Mongolia, Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mongolians take lamb and mutton, lamb (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will suffice. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug remains covered while the cook listens to and smells t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khorkhog 7
Khorkhog () is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mongolians take lamb (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will suffice. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug remains covered while the cook listens to and smells the meal to judge when it is ready. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khorkhog
Khorkhog () is a barbecue dish in Cuisine of Mongolia, Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mongolians take lamb and mutton, lamb (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will suffice. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug remains covered while the cook listens to and smells t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—" buuz"— are popular. The extreme continental climate of Mongolia and the lowest population density in the world of just inhabitants/km2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice. Wheat, barley, and buckwheat predominate more than rice in modern Mongolia. History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known from the 1456 Ming Dynasty edition man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Mongolia
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular. The extreme continental climate of Mongolia and the lowest population density in the world of just inhabitants/km2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice. Wheat, barley, and buckwheat predominate more than rice in modern Mongolia. History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known from the 1456 Ming Dynasty edition manuscri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean cuisine, Mediterranean. Lamb and mutton are very popular in Central Asian Cuisine, Central Asia and in Indian cuisine, India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Cuisine of Australia, Australia. Barbecued mutton is also a specialty in some areas of the United States of America, United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abbacchio – Italy * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Altai Cuisine
Altai or Altay may refer to: Places *Altai Mountains, in Central and East Asia, a region shared by China, Mongolia, Kazakhstan and Russia In China *Altay Prefecture (阿勒泰地区), Xinjiang Uyghur Autonomous Region, China *Altay City (阿勒泰市), also spelled "Aletai", a city of Altay Prefecture In Kazakhstan * Altai Town, a town in Kazakhstan, until 2019 known as Zyryan or Zyryanovsk In Mongolia *Altai City * Altai, Govi-Altai, a ''sum'' (district) * Altai, Bayan-Ölgii, a ''sum'' *Altai, Khovd, a ''sum'' In Russia *Altai Krai, a federal subject of Russia ** Altay, Altay Krai *Altai Republic, a federal subject of Russia People and languages *Altay (name), a list of people with the given name or surname *Altai people, an ethnic group **Altai languages, the languages spoken by these people Other uses *'' Altai'', a historical novel by Wu Ming *Rupes Altai, a feature of the geography of the Moon *Altay sheep, a sheep breed * Altay S.K., a football club from İzmir, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalmyk Cuisine
Kalmyk (), "Kalmuck", "Kalmuk", or "Kalmyki"' may refer to: *Kalmyk people or Kalmyks, a group of western Mongolic people *Kalmyk language, the language of the Kalmyk people *Kalmykia, a Russian republic *Kalmyk Khanate The Kalmyk Khanate (, ''Xal'mg xana uls'') was an Oirat Mongol khanate on the Eurasian steppe. It extended over modern Kalmykia and surrounding areas in the North Caucasus, including Stavropol and Astrakhan. During their independence, the Kalm ..., a historic state * Kalmyk cattle, beef cattle breed originating with Kalmyk people * Kalmyk horse, horse breed originating with the Kalmyk people See also * Operation Kalmyk, a 2012 British police operation {{Disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuvan Cuisine
Tuvan or Tuvinian can refer to: *Of or pertaining to Tuva, a federal subject of Russia **Tuvans or Tuvinians, a Turkic ethnic group living in southern Siberia **Tuvan language, also known as Tuvinian, Tyvan or Tuvin, a Turkic language spoken in the Republic of Tuva **Tuvan throat singing, a singing technique where one can sing in two tones at the same time *Tuvan syndrome, a fictional malady in the ''Star Trek'' episode "Inter Arma Enim Silent Leges" (''Star Trek: Deep Space Nine'') See also *Tyvan, Saskatchewan Tyvan is an unincorporated community in the Rural Municipality of Wellington No. 97, Saskatchewan, Canada. It is located on Highway 33, approximately 79 km southeast of the city of Regina. It previously held the status of a village unti ... {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buryat Cuisine
Buryat cuisine is the traditional cuisine of the Buryats, a Mongols, Mongolic people who mostly live in the Buryat Republic and around Lake Baikal in Russia. Buryat cuisine shares many dishes in common with Mongolian cuisine and has been influenced by Soviet cuisine, Soviet and Russian cuisine. Common dishes Most dishes are lamb and mutton, lamb- or beef-based, but fish dishes are common especially around Lake Baikal. There are also a number of dairy products made by the Buryats. Buryat cuisine is simple and hearty with very little spice. The Buryats, like the Mongols, are known for their buuz, a type of steamed dumpling. Popular Buryat foods * Buuzy (Бузы) also known as Pozy or Buuz in Mongolia, are meat-filled steamed dumplings usually filled with a mixture of either lamb or beef with onions. * Buchler (Бучлер) is a lamb soup with hand cut noodles and potatoes. * Shulep (Шулэн) is a mutton soup with egg noodles and sometimes dumplings. * Bukhelor (Бухел) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be don ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boodog
Boodog () is a Mongolian cuisine dish of barbecued goat, mutton or Tarbagan marmot cooked with heated stones inserted into the carcass. It is prepared on special occasions. The meat, often accompanied by vegetables, is cooked with heated stones in the de-boned body of the animals, or in the case of khorkhog, a sealed milk can. Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation. ''Boodog'' is considered a more egalitarian dish, with meat separated from the bones. Prepared in a perishable container, it is socially less prestigious and generally reserved for household members or fellow camp dwellers. Preparation The practice is performed outdoors and requires two or more people. The animal is stunned and then killed by severing the aorta at the neck. Blood is drained into a container, as it must not touch the ground. The skin is kept intact except for a slit at the neck. The bones and viscera are removed through this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Army
The Workers' and Peasants' Red Army, often shortened to the Red Army, was the army and air force of the Russian Soviet Republic and, from 1922, the Soviet Union. The army was established in January 1918 by a decree of the Council of People's Commissars to oppose the military forces of the new nation's adversaries during the Russian Civil War, especially the various groups collectively known as the White Army. In February 1946, the Red Army (which embodied the main component of the Soviet Armed Forces alongside the Soviet Navy) was renamed the "Soviet Army". Following the dissolution of the Soviet Union it was split between the post-Soviet states, with its bulk becoming the Russian Ground Forces, commonly considered to be the successor of the Soviet Army. The Red Army provided the largest land warfare, ground force in the Allies of World War II, Allied victory in the European theatre of World War II, and its Soviet invasion of Manchuria, invasion of Manchuria assisted the un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
