Khorkhog

Khorkhog is a traditional Mongolian barbecue dish that offers a distinct and flavorful culinary experience. This dish typically consists of lamb or goat meat cooked inside a container with heated stones and water, sometimes supplemented by additional external heat.

To prepare khorkhog, the meat is cut into pieces along with the bones. Fist-sized stones are heated over a fire until they become extremely hot, then placed into the cooking container with the meat. Metal milk jugs are often used, though any robust container that can withstand high temperatures will suffice. The hot stones and steam within the container cook the meat, and if necessary, the container can be placed over a fire or stove to ensure the stones remain sufficiently hot.

As the stones cook the meat, they absorb fat and turn black. The dish is ready when the meat is tender, usually after about an hour and a half. Once cooked, the meat is served alongside the hot stones, which are believed to have beneficial properties. Diners typically eat khorkhog with their fingers, though knives can be used to separate the meat from the bones.

Despite being a cherished part of Mongolian cuisine, khorkhog is seldom found in restaurants, making it a special treat often enjoyed at gatherings and celebrations.