Global Cuisine News – Mongolian
Movies and travelogue at Mongolian supper!
Cipperly Good will be showing movies and giving a slide-accompanied travelogue during our Mongolian supper Saturday, April 13. She also promises an array of edible foods – mutton dumplings and carrot salad from the country of Yak milk and marmot.
Cipperly’s brother served with the Peace Corps in Mongolia and Cipperly visited him there. She will teach us a bit about the culture and show two films: “The Weeping Camel” and “Mongolian Ping Pong.” Don’t miss it.
Cipperly’s recipes will soon appear in the folder on the Time and Talent Table. She says hers are not so spicy. That’s good news since so many Mongolian dishes are a bit strange. Take “Khorkhog” for instance. The following explanation comes from missionaries Mark and Cinda Woods who write on their websiteMongoliawoods.com: “The Khorkhog is a traditional Mongolian dish. Originally it was done by de-boning an entire sheep through the neck (this is an incredible skill that doesn’t get done much anymore, except for with marmot). Rocks are then heated in the fire to red hot and were placed in the sheep to cook. The neck was sewn up. Today there are a few different variations on this theme. Mutton is still the favored meat by far (did I mention there are an estimated 40,000,000 sheep in Mongolia- yes 40 million you read that right). Some people will use milk canisters (think the big metal ones) that are filled with layers of hot rocks, meat and vegetables.
The bad part about these is that it’s like a pressure cooker without a release valve, it can blow up, especially when rolled around to distribute the juices.”
Dinner will be at 6. Bring friends. This may be an experience.