Mongolian Cuisine and Typical Recipes

The extreme atmosphere in Mongolia affects the primary diet and this cuisine is largely composed of meat, dairy products, and animal fats. Milk and cream are used to make beverages and cheese is also enjoyed. Spices and vegetables are small and because the country is near Russia and China, these cuisines also have an impact on Mongolian dishes.

Horses, cattle, yaks, goats and sheep are used in this cuisine, as well as game meats. These can be used as an ingredient for dumplings or soup, cooked in pieces, or dried for use in the winter. The large proportion of animal fats consumed by Mongolians is needful to keep them warm during their cold winters when the temperatures often plummet to a sobering minus forty degrees. This diet is rich in fats and animal products and would not be challenging to most western tastes.

Meat Casseroles

These nomads from Mongolia are self-supporting and travelers will see "yurts" by the roadside. These straightforward restaurants serve food cooked in aluminum or cast iron pots and they use dried animal dung or wood as fuel. If you go into one, you will be offered something to eat or drink. It is carefully bad manners to refuse but you can have one small bite or sip. If you empty the plate or cup it will be refilled, so leave a small if you are done.

Popular Mongolian Dishes

Cooked mutton is the most favorite rural dish and this is made without any other ingredients. Steamed, meat-filled dumplings are also favorite and these can also be deep fried in mutton fat or boiled. Stews are made with fresh noodles or rice and noodle soup is also served. On extra occasions, chunks of mutton are put into a sealed milk can or a marmot or goat abdominal cavity and cooked on hot stones, which have been heated in the fire.

Barley is a favorite cereal and this is fried and malted. The flour you get from this is used to make porridge or added to tea. Salted milk tea is a typical Mongolian drink and you can add meat or rice to make it into a stew. This drink might sound unappetizing to westerners who tend to prefer mild-flavored or sweet beverages but it is the most favorite drink in the country.

What is a Mongolian Barbecue?

Some places offer a Mongolian barbecue and this is when lots of ingredients are cooked on a big plate in front of the customer. This cooking method is inspired by Japanese teriyaki and bears no resemblance to whatever Mongolian. The ingredients are not primary either.

Also, if you have seen "Mongolian beef" on a menu, it might interest you to know that this beef and vegetable stir fry is unknown in Mongolia too and is more like American Chinese food. primary recipes from this country are straightforward and basic and designed for nomadic families using authentically available ingredients and cooking apparatus, which is easy to transport from place to place.

Mongolian Cuisine and Typical Recipes

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Nz Cuisine

New Zealand cuisine is culturally diverse - with European, Maori, Polynesian, Asian and Indian influences. It is a reflection of the country's multicultural society, geography and history. Kiwi barbecues - featuring Nz beef, lamb, pork sausage, and seafood - are a big part of the culture, and typify the relaxed, kindly and casual nature of the Kiwis.

At the heart of Nz cuisine are the fresh ingredients - succulent shellfish and seafood, lean and tender beef, lamb or cervena (venison), the world's finest diary products, garden-fresh fruits (apples, pears, and kiwifruit) and vegetables, world-class wines - there is no shortage of top quality culinary ingredients.

Meat Casseroles

Typical New Zealand dishes consist of roasted leg of lamb, traditionally known in Nz as "Colonial goose," grilled or roasted muttonbird (a Maori delicacy) and pavlova, the national dessert. "Fish and chips" (fries) is the former Nz take-away (take-out), while hokey pokey ice cream is the ice cream icon.

Each year, New Zealand harvests three-quarters of a million tons of seafood from its coastal waters and Exclusive Economic zone under a successful Quota management System. The delicate fresh flavors of Nz fish, such as hoki, hake, orange roughy, snaper or Pacific King salmon are excellent with Nz's fusion cuisine. Raw shellfish, such as paua (abalone) and ling (eel) are best served raw, in sushi or sashimi-style, while green-lipped mussels, rock lobster (crayfish) or Bluff oysters are tasty when marinated.

The former Maori hangi (pronounced hung-ee) is someone else style of barbecuing that is distinctly Nz. Kumara (potato), along with chicken, pork, lamb, cabbage, pumpkin, bread stuffing or steam pudding are cooked in the umu (earth oven). A hole is dug in the ground and lined with red-hot stones. A steel basket containing the food is placed over the hot stones. After a quick spray of water over the stones to generate steam, it is covered with wet banana leaves or wet mutton cloth. Wet potato or sugar sacks are placed over the wet sheets. The hole is then filled with earth and left to steam for several hours. The resulting smoky flavor of the hangi is delicious, and an essential culinary taste for tourists.

An prominent element is Nz cuisine is innovation, straight through research and technology. New Zealand continues to manufacture new varieties and products for universal consumption.

In the 1970s, New Zealand pioneered deer farming. Today, it is the world's prominent producer and exporter of farmed venison.

New Zealand also developed Royal Gala and Braeburn apples, now known as premium eating apples. New Zealanders perfected the growing techniques, post-harvest procedures, quality assurance programs, transportation and shop distribution systems of the kiwifruit.

The fellowship of Food and Wine

Over the last 30 years, New Zealand wines moderately evolved to complement its cuisine. Internationally acclaimed Nz Sauvignon Blanc from Marlborough region is now rated the world's best with its unique flavors of gooseberries, passion fruit, lime, melon, nectarine, red pepper (Capsicum) or asparagus. Fresh is best with Sauvignon Blanc. Its vibrant flavors improve the freshness of seafood and white fish, especially when served with citrus or garlic-based sauces and fresh summer salads with tomatoes and capsicum.

Nz Pinot Noir is now officially one of the great (red) wines of the world. Pinot Noir from Martinborough region has earned the highest accolades for New Zealand with its strong, ripe plum flavors and great concentration. The south island regions of Marlborough and Nelson produce Pinot Noir with strong cherry and plum flavors while Central Otago region produces Pinot Noir with strong black cherry flavors.

Nz Pinot Noir suits a wide range of dishes. Lean meats, such as veal, venison or turkey, are excellent with Pinot Noir. The cherry flavors of Pinot Noir from southern regions complement the flavor of turkey like the classic garnish, cranberry sauce.

Nz Chardonnay is earning a prestige as a versatile food wine. Fresh, teenage Nz Chardonnay is tasty with most seafood dishes, such as scallops, crab, crayfish, white-fleshed fish and salmon. Mature Nz Chardonnay is rich and complex, with concentrated nutty flavors which blend with stronger dishes and creamy sauce.

Nz sparkling wines are typically stronger, have more fruit flavor and, have higher acidity levels than champagne. From full-flavored Pinot Noir to finer and more delicate Blanc de Blanc (100% Chardonnay), Nz sparkling wines suit a wide range of light-flavored dishes, such as crayfish, crab, scallops, caviar and white-fleshed fish.

New Zealand's quality to produce superior red wines from Bordeaux varieties complements the country's prestige for producing quality white wines. Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends are full-bodied, with ripe berry flavors..

High fat meats, such as lamb or duck, have strong flavors that are an excellent match for Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends. Merlot is less intense in flavor, and suits leaner meats and savory dishes like stew or casseroles.

The delicate flavors and crisp acidity of dry aromatic wines, such as New Zealand Reisling, Gewurztraminer and Pinot Gris blend with a wide range of moderately flavored salads, seafood and chicken dishes. Slightly sweet aromatic wines are tasty with spicy Thai and other Asian dishes. They can also suit vegetarian dishes, or dessers such as fresh fruit or soft blue cheese.

Truly, Kiwi ingenuity and excellence in food and wine shows that New Zealand can stand tall as one of the world's great producers of food and beverage products.

Nz Cuisine

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Ethiopian Cuisine - What Is Ethiopian Food?

Ethiopian cuisine is typically an array of discrete vegetables and meat dishes concocted into creations of different stews and vegetable dishes. The stews are usually served on a group platter on top of a bed of injera.  Instead of utensils, handfuls of injera are used to scoop up the vegetables and meat curries and the entire bite is eaten together.

What is injera?

Meat Casseroles

Injera is made from teff flour, a millet like grass that is native to the Ethiopian Highlands. The flour is mixed with water until it ferments and is then made into a sourish, spongy pancake. It is Ethiopia's main staple, eaten with most meals.

Berbere is a glorious composition of spices usually along with onions, ginger, garlic, salt, paprika, cloves, cinnamon, nutmeg, cardamon, pepper and fenugreek. The agglomeration of spices is pounded together with oil and water to create a red paste that characterized the flavor of many Ethiopian dishes.

Niter Kebbeh is a form of Ethiopian clarified butter that is simmered with cinnamon, cardamon, coriander and turmeric and used in conjunction with berbere in many of the original dishes to create the signature flavor.

A common Ethiopian cuisine dish is known as Wat, similar to a stew.  However, it is a complex, vibrantly colorful and flavorful stew.  Wat usually consists of onions, mixed with berbere, maybe some Ethiopian butter and a single or composition of, meat, fish, chicken, vegetables, lentils, or chick peas.

Ethiopian cuisine is characterized by pungent spices, colorful vegetables and the celebrated injera bread that brings all things together! The contrasting flavors of Ethiopian food make it one of the world's best cuisines to eat!

Ethiopian Cuisine - What Is Ethiopian Food?

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Experiencing Yucatecan Cuisine In Cancun

As Cancun has grown into a luxurious, cosmopolitan resort destination, the city now serves as host to an incredible array of restaurants featuring cuisines from throughout the world. Yet, for families visiting Cancun, authentic Mexican cuisine is often the first choice. While you will find plenty of Mexican staples in Cancun - including tacos, burritos, nachos and quesadillas - native dishes of the Yucatan Peninsula provide the most interesting and authentic dining opportunities. Influenced by everything from Spanish colonial recipes, ancient Mayan preparations and the flavors of the Caribbean region, Yucatecan cuisine is consistently cited as some of Mexico's most unique and flavorful food.

Utilizing a number of regional ingredients - including pumpkin seeds, sour oranges, native peppers and the traditional seasoning known as achiote - as well as traditional cooking methods, the Yucatecan dishes certainly stand out amongst the Cancun's more common Mexican offerings. Though Yucatecan food is typically mild in comparison to most Mexican cuisine, nearly all of the native dishes found in Cancun can be spiced up with authentic salsas and fiery peppers. Furthermore, many of the Yucatecan dishes found in Cancun represent age-old recipes that have found their way to the city from the peninsula's smallest towns, assuring travelers of a truly fascinating and historical dining experience. Here is a small selection of the Yucatecan foods that can be found in Cancun and throughout the Mayan Riviera.

Tixin-Xic - One of the most popular traditional Yucatecan dishes, this fish entree can be found on menus throughout Cancun. Tixin-Xic, pronounced "tee keen sheek," means "dry fish" in Mayan, a reference to the dish's preparation. Most Tixin-Xic recipes use grouper, drum or other white fish varieties, most caught locally in the Caribbean Sea. Regardless of the fish used, the filet will always be marinated with achiote and sour orange juice prior to cooking. Achiote, a red paste derived from annatto seeds, lends Tixin-Xic both its vibrant color and perfectly seasoned flavor. After seasoning, the fish is then wrapped in banana leaves and typically cooked over a wood fire.

Cochinita Pibil - Incorporating many of the local ingredients and techniques found in Tixin-Xic, cochinita pibil is a flavorful pork dish that can be found at all types of restaurants in Cancun. Prior to cooking, the pork is seasoned with achiote and sour orange juice, then wrapped in banana leaves. The meat is traditionally baked in an open pit, though other cooking techniques are accepted. The pork is served with vegetables, especially onions, and corn tortillas. A variation on this dish known as pollo pibil includes chicken instead of pork.

Huevos Motuleños - This breakfast dish is similar to another well-known Mexican dish, huevos rancheros. Like huevos rancheros, huevos motuleños includes eggs with cheese and red chile sauce served atop corn tortillas, but the Yucatecan dish adds a few regional flourishes such as locally-produced ham and fresh peas.

Panuchos, Salbutes and Empanadas - These small dishes are served both in restaurants and at food carts throughout Cancun. Panuchos are made with thick corn tortillas or fried corn masa filled with beans, then topped with shredded chicken, pork or turkey and garnished with cabbage and red onions. Salbutes are similar to panuchos as they begin with corn tortillas that are then topped with meat - turkey is often used for traditional salbutes - and a selection of garnishes. Yucatecan empanadas are quite different than the sweet, fruit-filled variations found throughout the world. In Cancun, empanadas are usually stuffed with a combination of potatoes and pork, chicken or fish. Znipec salsa, a local preparation that includes habanero peppers and sour orange juice, can often be found served alongside these snacks.

Pollo Ticuleño - This baked casserole-style dish includes layers of chicken, tortillas, cheese, mild tomato sauce and either potatoes or corn masa.

Papadzules - Though papadzules resemble other Mexican breakfast dishes at first glance, the preparation includes a few Yucatecan trademarks that create a uniquely robust flavor. The most common version of papadzules found in Cancun begins with chopped hard-boiled eggs laid atop corn tortillas that have been marinated in a pumpkin seed salsa. The eggs are then covered with a mild tomato sauces, diced peppers and other flavorful garnishes.

Xtabentún - This sticky-sweet liqueur serves as Cancun's most authentic mealtime cocktail. Composed of a rum-like base, anise seed and honey, Xtabentún is often served as an appetizer in Mexican and Yucatecan restaurants. Beverages made from rice, dragon fruit and chaya - a native Yucatecan plant - can also be found throughout Cancun.

The dishes mentioned here can be found throughout Cancun in everything from resort restaurants and upscale cafes to downtown markets and the carts of street vendors. As travelers don't need to look far for an authentic taste of the Yucatan, the native foods of Cancun provide the easiest and, of course, most delicious way to explore the region's rich flavors and traditions.



Justin Burch writes articles about travel in Cancun for the Marriott Resorts.

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Tasteful and natural, the Sardinian cuisine is a unique experience

A true paradise for families! Most of the places are recently built or restored and are generally privately owned delivering a good quality service. Along the coastline and by the most popular beaches, hotels and resorts boast a variety of facilities and services like pools, water sports as well as kids' clubs and restaurants.Staying in a farmhouse (agritourism) would really be a true local experience; farm owners in general only speak Italian and the Sardinian language but their great sense of hospitality however will make communication very easy. Mostly scattered away from the coast or inland, farmhouses are generally quite small featuring only two or three simple but comfortable rooms. Their main boast is indeed the restaurant where they serve typical local dishes and the main ingredients (pasta, cheese, vegetables and meat) are generally grown and produced in the farm. Fully equipped, holiday apartments and villas are scattered along the coastline usually not far from lively summer villages where shopping promenades and restaurants are at hands reach.
Tasteful and natural, the Sardinian cuisine is a pleasant and unique experience satisfying every palate with its own specific dishes and ingredients, from pasta to meat and fish, strong sheep and goat milk cheese as well as wine made from autochthon grapes. Sweets and cakes are generally prepared with almonds, honey and fresh cheese. Among the most common types of pasta you will find malloreddus, a short handmade pasta flavoured with saffron powder and served with tomato sauce seasoned with fennel sausage and grated cheese, and culurgionis, a type of ravioli with mashed potato filling served with tomato sauce and mint leaves. The rooted agricultural and pastoral traditions show such a deep influence on the island cuisine that grilled or casserole lamb, boar and pork are easy to find almost everywhere.
The suckling pig, which can be eaten in all the farmhouses (agritourism), is usually between 20 and 40 days old and its weight varies from 3.5 kg to 6.5 kg; the whole piglet is traditionally cooked on an outdoor fire and its taste is undoubtedly excellent. Fresh, tasty Mediterranean fish is another important ingredient of the Sardinian culinary tradition used to prepare pasta, soups, casserole and barbecues. Recipes are usually quite simple very often including olive oil, parsley, garlic and fresh tomato. The island fish delicacy is bottarga, dried mullet roe cured in sea salt and often served with olive oil as an appetizer or with spaghetti dishes. All vegetables (artichokes, tomatoes, fennels, olives, peppers, aubergines just to name a few) have an excellent taste and most of them may be eaten raw in pinzimonio, an olive oil, salt and pepper dip. From the south to the north, including the coasts and the lagoon areas, the cultivation of grapes and the production of wine have nowadays become extensive. The enological varieties include vernaccia and vermentino (white wines), cannonau, monica and carignano (red wines) among the others. For a smooth digestion, try the excellent Sardinian spirits, like mirto (a local myrtle-flavoured liquor), limoncello or filu 'e ferru (local eau de vie). And finally, do not forget to try the fresh and crisp local lager.

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