Aaruul recipe: 60 photos

An Ancient Recipe: Mongolian Aaruul (Preserve Your Dairy for Winter!)

In this episode we learn a simple recipe to make the most popular Mongolian snack and dessert: Mongolian aaruul. You also...

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FAQ

Aaruul is made by mixing cheese curds with sugar and wild berries and cutting the curds into different shapes and patterns. Milk aaruul is made of curds that are boiled in fresh milk and then sliced and dried. Aaruul made of airag curd has a very unique and strong taste.
Aaruul is an excellent source of calcium, protein, C, D, and E vitamins. It is a great probiotic snack people can consume at any time of the day. Besides the nutritional facts, Aaruul's hard quality and calcium support strong teeth.
Aaruul (ааруул in Cyrillic) is dried milk curd. It's nothing like the salty lumps of cheddar we call curd in Wisconsin. Imagine milk left out to curdle then pressed and dried under the sun. The result is a brick of sour dairy that can last forever.
Aaruul can vary in texture from soft and chewy to hard and brittle, depending on the drying process. Varieties: There are different types of aaruul depending on the milk source and regional variations. It can be flavored with herbs, berries, or even tea leaves during the drying process, adding complexity to its taste.
Since many people in the country are herders and raise cattle, goats, sheep, and camels, there is lots of dairy and lots of meat in the Mongolian diet.
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