Authentic Tsuivan Recipe | Watching Mongolian Nomads cooking
Dear Foodlovers!We have learned cooking another classic recipe from Mongolia and want to share it with you. It is one of the most famous dishes in the land of the nomads. Tsuivan! This is certainly one of the foods that you will get served when staying in a Yurt with a local family. It’s super easy to make and 100% authentic. Nothing westernized here! Give it a try!
Impressions of our Yurt stay
Traveling in Mongolia is a dream coming through. Being in the wild surrounded by the breathtaking landscapes and wild horses, we still can not believe that we made it here all the way by train! During our trip we met lovely travelers like Dani from Germany. Together we share a beautiful time and discover the green land togher. The local families have been so kind with us and always made sure that we are eating enough! Don’t be scare to go to Mongolia! You will love it!
Photographs of the cooking
- 5 cups of water
- 2 cups of flour
- pinch of salt
- 150g- 200g of Beef or Mutton
- 2 potatoes
- 2 carrots
- quarter of a big cabbage ( or more if you desire)
- 1 onion
- half red bell pepper
- salt and pepper
1. Knit a dough with the ingredients above and roll it out into Wrap size round sheets. Add oil to one surface and roll the dough up.It should look like a sausage or a roll.
Place the roll into a steamer and steam for 20 minutes.
After 20 minute take out and cut into strips, starting from right end of the roll to the left. Untangle the noodles and put aside.
2. Cut the vegetables and meat. Dice cabbage, bell pepper, onion, potatoes and carrot. Cut meat in bite size cubes. Set aside.
3. Fry the vegetables! Add oil to a pan and fry the onion for 2 minutes, followed by the cabbage. Slowly sauté the veg and close the lid for 5 minutes.
Add the rest of the vegetables now, together with the pieces of meat.
4. Pour 3/4 Cup of water to the pan and bring to boil. Season with salt and pepper. Once the water starts simmering ad the noodles and stir them in.
5.Close the lid and cook on medium heat for 10-12 minutes. The Tsuivan should have very little water left but still be juicy.
That is your authentic nomadic Tsuivan, straight from a local home in Mongolia!
Have you been to Mongolia too?
Which dish did you like the most?