Culinary Trip Summary

I’m back. After two and a half months of deserts and skyscrapers, camels and Russian minivans, ice-cold lakes and kettle-boiled hot-water showers, but mainly bad roads, warm people and surprisingly competent digestion, I’m back home.

It wasn’t always easy (the digestion), and here are some photos to prove that:

Lunch on the board of Korean Air actually wasn’t that bad
Traditional Mongolian buuz which are somewhat similar to Russian pel’meni, are eaten everywhere and on every occasion in Mongolia
Chewing on some aaruul (white cheese curds) snacks
This set-meal, served in kids summer camp in rural Mongolia, while lacking in certain gastronomic imagination was warm and nutritious
These are goats’ guts. Our hosting family in Gobi was kind enough not to offer us any of it
Good old Russian borscht and kotlety in Baikal tour camp, Russia
Oatmeal porridge can be delicious…if eaten when you are sufficiently tired and hungry
Smoking perch (окунь) is a fun thing to do in the evening, when you don’t have the Internet
Smoked Baikal omul and a glass of beer – surely one of the culinary highlights of the trip
Old Believers’ (Староверцы) traditional lunch in Tarbagatai village (Buryatia) couldn’t be perfect without homemade liqueur ingrained with Siberian cedar nuts
Eating plov in “Paluba” restaurant on the Angara river, Irkutsk
Korean restaurant in Seoul. Korean BBQ is made by frying thin, heavily spiced slices of meat, on hot coals. A glass of water in an immediate reach is recommended
Octopus with bibimpab (vegetables mixed with rice). If the octopus would have been alive at the time of its preparation, it wouldn’t survive the spicing

Now, that I am back to cheese sandwiches, cashew nuts, scrambled eggs, Maccabi bear and Mama’s steaks, I’m growing slightly nostalgic of my culinary discoveries.

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