#172: Mongolia

“And above all watch with glittering eyes the whole world around you, because the greatest secrets are always hidden in the most unlikely places…and those who don’t believe in magic will never find it.” –Roald Dahl

As spring has sprung and the days are getting longer, the temps are getting higher and my patience for wearing shoes is wearing thin- I am reminded this week of this quote. If you don’t have at least one moment in a day where you stop and think “wow, this is magical and madness.” You’re not doing it right. I am constantly in awe of the world around me. It’s great and terrible beauty. The way the human body adapts and innovates both socially and physically. The way that no matter how much I dream of having a green thumb, pigeons always nest in my planters. The way that the sun also rises (it’s a metaphor and a reality here, guys). Regardless, I just wanted to take a second and remind you to take a second. Concentrate on finding the glitter and the magic. It’s not as far as it feels.

THE DINNER: Rolling in hot off the birthday weekend for Dan, we came in to make some food from our Asian heartthrob, Mongolia. Now the Americanized version of “Mongolian” food is the only yard stick with which to measure this love affair we have with the nation… but we figure this is a launching pad if any to pilot their culturally true cuisine in Brovskyland. For this we were thankful and excited.

Mongolian soup was the menu item we picked—and it was called Guriltai Shul. This dish is a basic “pho” style broth soup with beef and the veggies you would expect from the Asian countries. The kicker here is that the veggies and meat is fried—they call those shul. This gives the soup an amazing and distinct texture. Now, before you get too hung up in arms (like my sister will be) that we are serving soup and it’s been so warm, we still are in the last few weeks of our snowiest months and the ski areas are still open for business, folks. So hold your horses and slurp that soup.

Mongolian Guriltai Shul Recipe: https://www.agfg.com.au/guide/recipes/recipe/mongolian-noodle-soup-guriltai-



Ease of prep and cooking: 1 STAR out of 5 STARS for this meal!
There were no rice noodles to be found at kings, but luck would have it that we stock pile that stuff at casa de my folks. No harm, no foul. We were easily able to come by the four root veggies called for (onion, carrot, turnip and potato) without any fuss and the meat was simply sourced as well. Without conversion or translation, this one was easy peezey.

Best dish of all time scale: 4 STARS out of 5 for this meal!!
This wasn’t very flavor packed and comparatively to other soups that we have tackled from other countries, this was just not that exciting. All that being correct and true, the damn meat in this recipe was out of this world and we all agreed that if it were just about that component that this would have easily scored a 5 flat. Since it was not, the other components didn’t exactly detract, only to say that it was sort of bland. The addition of sriracha and green onion to garish did improve that a bit. Overall, hearty and simple. I should not that if you follow the recipe, we cut it in half and it still made enough for 8 people EASILY…

That’s all we have, as we dancing our ways into the end of April (ALREADY) and that means that April showers should be bringing us May flowers and hopefully some excellent grub from our #173 country, Armenia.

Wait for the Magic, Guys ❤ 
– L & K

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