KHORKHOG – THE MONGOLIAN BARBECUE
Khorkhog (Mongolian: Xopxoг)
is a barbecue dish in Mongolian cuisine. Khorkhog (horhog) 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.
What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
What does it taste like: The smoky flavor of the meat complements the bland taste of the vegetables.
Khorkhog (Mongolian: Xopxoг)
is a barbecue dish in Mongolian cuisine. Khorkhog (horhog) 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.
What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
What does it taste like: The smoky flavor of the meat complements the bland taste of the vegetables.
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Khorkhog is a Mongolian barbecue dish made using hot stones.
Khorkhog is made by cooking pieces of meat (usually goat, but mutton can also be used) and vegetables inside a container which also contains hot stones and water. The use of the stones helps distribute the heat around more, which cooks it more intensely. Khorkhog is usually made on a special occasions. Therefore, goat meat is saved and used instead of the everyday staple meat of mutton. This is a recipe for khorkhog which we picked up when visiting nomadic families in the Mongolian countryside. INGREDIENTS FOR KHORKHOG:
HOW TO MAKE MONGOLIAN KHORKHOG: 1. Prepare the stones by cleaning them and heating them over coal for around 1 hour. 2. Whilst doing this, prepare the ingredients as set out above. 3. Put the water in a large pan with around x2 teaspoons of salt and bring to a boil. 4. Once the stones are heated, start adding the meat and vegetables in batches into the large pan and with each batch add a stone, so that they are eventually all distributed evenly between the meat and vegetables. |