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If you have a short trip in Ulaanbaatar you possible to visit Chinggis Khan Statue which situated outside of the Ulaanbaatar. (70km)
This statue was the tallest equestrian statue in the world.
Drive to Khustai national park (95 km). There are wild horses and some wild animals in Khustai national park.
The Kharahorum, the symbolic ruins of the 13th century which was the capital city of the Mongol Empire. This monastery was built in 1586.Then visit Kharahorum museum and see history of the Great Mongol state period.
The national dish of Mongolia - Buuz
Recipe: The national dish of Mongolia -Buuz
Have you ever heard of Buuz, the national dish of Mongolia? If you’ve ever had steamed meat dumplings, then the answer is yes! Enjoy making your own with this recipe, whilst celebrating the national day of Mongolia today 11th of July!
In Mongolia, everybody loves Buuz. There are many regional variations of the recipe mainly in the type of meat (lamb, beef, pork, chicken) and vegetables (onion, carrot, cabbage). There are also a few variations of the traditional round purse shape.
In this recipe, the filling mixture is cooked beforehand to make the meat tenderer. The dough is rolled very thinly to make smaller dumplings that are easier to handle.
RECIPE: THE NATIONAL DISH OF MONGOLIA - BUUZ
COOK TIME
120 mins
TOTAL TIME
2 hours
Serves: 4
INGREDIENTS
Filling:
180 g lamb shoulder
180 g beef sirloin steak
1 carrot
1 onion
4 garlic cloves
30 ml olive oil
½ tsp salt
¼ tsp ground black pepper
125 ml vegetable stock
Buuz dough
170 g flour
¼ tsp salt
1 egg
50 ml water
1 small spring onion
INSTRUCTIONS
With a sharp knife, cut both meats into small dices, about 5 mm, (or grind the meat once through the large die of a meat grinder).
Chop the carrots and onions into small dices as well, and mince the garlic. In a pan over medium heat, sauté all the vegetables needed for the filling with half of the olive oil and cook until golden brown. Put aside.
In a pan over high heat, brown the meat in the rest of the olive oil. Reduce the heat to low, add the vegetables, season with the salt and black pepper, and stir for a minute.
Add the stock, cover with a lid, and simmer over low heat for 30 minutes. Let cool, then transfer to a plastic container, and refrigerate for at least 1 hour.
In the bowl of an electric mixer fit with the paddle attachment, place half of the flour, plus the salt, egg, and water. Mix over low speed until homogeneous, scraping down the sides with a spatula.
If you want, we will pick up you by our car from Chinggis Khan airport and train station of the Ulaanbaatar city.
