recipe

INGREDIENTS

YIELD60 one inch squaresUNITSUS

• 2⁄3cup canned evaporated milk
• 2cups firmly packed brown sugar
• 3⁄4cup unsalted butter, cut into chunks
• 1⁄4teaspoon salt
• 3⁄4teaspoon vanilla
• 1 3⁄4cups powdered sugar
• 1cup toasted walnuts (optional)

DIRECTIONS

1. In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
2. Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
3. Pour into a metal bowl as a plastic one will melt and add vanilla.
4. Beat with electric mixer at medium speed.
5. Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
6. Add walnuts and stir with spoon.
7. Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
8. Cut into small squares and eat.
9. 
   

Dessert

List of mongolian Dessert

• Mongolian bread with sweet cheese sauce.
  

• mongolian sweets.
  

• Mongolian penuche (milk) fudge.

caramel fudgea

• Ul Boov (shoe sole cake)

• Mongolian sweetened cherry dessert.

• Mongolian cantaloupe and rice dessert.

• Mongolian pashka - like cheesecake without the crust!

• Peking Dust - Fresh chestnuts 

• Mongolian cream - sweetened sour cream set with gelatin.

• Mongolian ice cream bar... probably yak's milk.

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Traditional food

Mongolian traditional food

Khuushuur

Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]) is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines'chiburekki. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of Khuushuur has a round shape made by pressing the dough and mince together using the dough roller.

Boortsog, 

 is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia.It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat.^]Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.Boortsog is often eaten as a dessert, with sugar, butter, or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Mongolians and other Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongside chorba.

Horhog

Horhog is a traditional Mongolian meat dish, which is very popular in camping and outdoor activities. It is not a dish for two. It should be made at least for 5 people. Horhog cooking is a lot of fun. It entails the spirit of togetherness and sets the beginnings of friendship. The cooking process is simple at first glance, however, it requires practice and intuition. Meat cut in large chunks is cooked with hot stones in a tightly closed aluminum can until it forms a hearty stew. When the cooking is done, the stones are taken out first and given to all horhog eaters. While still hot and greasy, stones should be rolled between palms or held with fingers. Rolling or holding stones with hands is supposed to be good for health because Mongolians believe that the heat and grease from just cooked meat eliminates fatigue and boosts stamina. 

Introduction

Introduction

The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, as well as game.Meat is either cooked, used as an ingredient for soups and dumplings (buuz, khuushuur, bansh, manti), or dried for winter (borts).The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures are as low as −40 °C (−40 °F) and outdoor work requires sufficient energy reserves. Milk and cream are used to make a variety of beverages, as well as cheese and similar products.

The nomads on the countryside are self-supporting on principle. Travellers will find gers marked as guanz in regular intervals near the roadside, which operate as simple restaurants. In the ger, which is a portable dwelling structure (yurt is the Russian name for a similar shelter, but the name is ger in Mongolia), Mongolians usually cook in a cast-iron or aluminum pot on a small stove, using wood or dry animal dung fuelargal).