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Mongolia recipe




Mongolian food is not characterized by flavor, but on the contrary, it is very simple. In general, the dishes consist of boiled meat with large amounts of fat and flour, and some rice or legumes. The main meat is mutton and yak. In some regions of the country they eat horse meat, I honestly don’t dare eat it and you?

One of the most consumed dishes is buzz, which is a dough filled with meat and steamed. They look like Chinese dumplings, but with a very different flavor and that is what we will cook today.

The classic drink is tea with milk and salt, called süütei tsai (salted tea). It is very common to be offered it when entering a house, especially in the steppe gers.

Nomads widely consume a drink called airag, which is fermented horse milk with 3% alcohol. If that drink is distilled, they produce shimiin arkhi, with 12% alcohol. Some make it with hare and yak milk. So let’s take airag and let’s prepare our Ingredients:




For the filling:

½ k minced beef

300 gr. minced pork

2 chopped onions

2-3 Garlic


½ glass of cold water

Knead everything together, mixing with cold water.

Let it rest in the refrigerator for at least 30 minutes.

For the mass:

400 grams of flour

2 eggs

1 glass of water approx.






The dough is like fresh pasta, for each egg, add 100 grams of flour and water. When you knead it it should be smooth, if it is sticky add more flour.

Knead everything, make a roller and cut into thin slices, about 2 or 3 cm. Make balls and roll out each slice with a rolling pin, not too thin.

Form circles the size of a hand, fill with the marinated meat and gather when closing them.

They look like little packages. Place them in a pot with a lid and a greased dish. Steam for about 20 minutes and when you see them a little golden, serve.

Share the photo of your dish on @pirealidadalternativa Facebook and tell me how it turns out, I love to know if you were able to prepare it and share it with your people!

I want to thank Fabiola Ruiz Bedolla, our Mexican Sign Language interpreter and her entire team of collaborators, as well as a very special thank you to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IPPLIAP. Thank you for joining this project and to all of you for making it possible! Until next time.

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