Khorkhog
The most sacred dish in Mongolian nomadic culture. Made for weddings and distinguished guests on the steppe.
Mongolian stone-cooked lamb — mutton and vegetables cooked in a sealed container with fire-heated stones inside. A nomadic Mongolian celebration dish.
Ingredients
Method
Heat stones in a fire for at least 1 hour until very hot.
Layer meat and vegetables in a sealed metal container or traditional milk can.
Drop heated stones between the layers.
Seal. Cook 45-60 minutes.
Serve the hot stones alongside — they are passed from hand to hand for their heat.
The heated stones are passed between guests as a gift of warmth — this is as important as the food.
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