Recipe

1)Mongolian penuche (milk) fudge

Ingredients

• Vegetable oil cooking spray
• 1 can (5 ounces) evaporated milk
• 1 1/2 cups packed light-brown sugar
• 5 ounces (1 1/4 sticks) unsalted butter
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 3 ounces toasted walnuts, chopped (1 cup)

Directions 

1. Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
2. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
3. Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
4. Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

2)Roast Lamb 

Ingredients 

750gr breast of lamb
2 cm piece root ginger, finely chopped
80ml dark soy sauce
1 TB Chinese five spice
150ml rice wine
2 star anise
A couple of pieces of Chinese cinnamon, or half a cinnamon stick
1 TB dark muscovado sugar
1 TB granulated sugar

8-10 lettuce leaves
10cm of cucumber, peeled, seeded and cut into 5mm wide batons
3 spring onions, halved lengthways then cut into fine batons

Directions

Mix all the first group of ingredients together, place in a saucepan with the lamb and then add water to cover.  Bring to the boil and simmer for 2 hours, turning occasionally and topping up with water if it's getting too dry.  You can do this the night before and leave in the fridge overnight.

There are two stages to complete, the first being to boil the stock till it reduced to a sticky sauce.  The second involves grilling the lamb until crispy and heated through, once complete you pull the meat from the bones and shred.

To serve give each person a a few lettuce leaves, half of the cucumber and spring onion batons, a mound of lamb and some sauce.

To eat take a lettuce leaf, lay lamb, cucumber and spring onion inside, drizzle with a little sauce and roll.

Mongolian desserts

1)Mongolian penuche (milk) fudge.

2)Mongolian Buuz

3)Mongolian bread with sweet cheese sauce.

4)Mongolian ice cream bar... probably yak's milk.

5)Clotted cream

6)Mongolian sweetened cherry dessert.

7)Rhubarb lemon

8)Mongolian pastries

Traditional Mongolian Food

List of Traditional Mongolian food

1)Roast Lamb
Mongolian roast lamb is a dish served in Chinese-American restaurants consisting of sliced beef, typicallyflank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers.

2)Instant-Boiled Mutton

Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also eaten in restaurants.

The dish often uses mutton from the back, rear legs, or tail of the lamb.

3)Hoordog

4)Mongolian BBQ Beef
Mongolian barbecue  is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only very loosely related to barbecue.

5)Mongolian Ginger Chicken

This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout!

Seriously, less than 15 minutes.  And if you make the sauce and chop up the chicken and green onions in advance, it’s literally ready in 5 minutes!

6)Hearty Fatty Mutton

7)Mongolian bantan soup

The traditional hangover cure of Mongolia is a “Mongolian Mary,” a pickled sheep eye in tomato juice — think of it as a type of bloody mary. But since you probably can’t stop by your local supermarket and pick up some pickled sheep eyes, here’s the recipe for a more accessible Mongolian cure: bantan, a soup made of meat and dough crumbs.

8)Tsuivan

Traditionally, mutton is used, other types of meat such as beef  work just as well. 

Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. 

Information about Mongolia

Mongolia, a nation bordered by China and Russia, is known for its vast, rugged expanses and its nomadic people. Its capital, Ulaanbaatar, centers around Chinggis Khaan (Genghis Khan) Square, named for the notorious founder of the 13th- and 14th-century Mongol Empire. Also in Ulaanbaatar are the National Museum, displaying historic and ethnographic artifacts, and the restored 1830 Gandantegchinlen Monastery.