Mongolia.

The local food of Inner Mongolian is reflective of its ever-changing culture and contains primarily a blend of Mongolian and Chinese influences. Most of the food is similar to Muslim dishes found in Xinjiang and other minority provinces of China with special emphasis on lamb. The lush grassy landscape of Inner Mongolia sustains plenty of cattle which in turn adds many diary products to the daily Mongolian diet.

Roasted lamb and cooked mutton are the two signature dishes of Mongolian cuisine. They are only prepared on special occasions like weddings and birthdays. At the beginning of the meal, it is customary for the Mongolian people to cut a piece of meat from the fatty tail of the animal to have the first taste and let festivities begin. Another interesting fact is that the Mongolian people prefer to drink sour milk, from a goat, instead of drinking fresh milk, from a cow.

Mongolian Grilled Lamb Lettuce Wrap Recipe.

• 4 cm piece root ginger, finely chopped
• 2/3 cup (150 ml) dark soy sauce
• 2 tbsp Chinese five spice
• 300 ml dry sherry
• 2 tbsp star anise
• cinnamon stick
• 2 tbsp dark muscovado sugar
• 2 tbsp granulated sugar
• 1.45 kg leg lamb, braided with a sharp knife
•  iceberg lettuce
• 1 cucumber, sliced finely
• 1 bunch salad onions, sliced finely

1. Place all of the lamb ingredients in a flameproof dish. Bring to the boil and reduce heat to simmer. Cover and cook for 2 hours, turning occasionally.
2. Preheat the grill to high, remove the lamb from the casserole and grill until the skin is crispy.
3. Meanwhile warm the remaining sauce in the casserole. Boil for about 10-15 minutes until the sauce is thick. Pour into a serving bowl and let cool.
4. When lamb is cooked allow to air cool for 15 minutes. Remove the bone and shred the meat to arrange on a serving plate.
5. To serve, take a piece of iceberg, a 1 tsp of sauce, some cucumber, spring onion and lamb and roll up into a parcel and eat.

In Edmonton.

Mongolia Express is located at the south entrance to Old Strathcona just off of Calgary Trail North. Not being the most authentic Mongolian food available, it takes on a variation that is very marketable in North America. The most authentic (and unique) thing about this place is the use of the large-capacity circular flatbed range. Mongolian nomads, having to constantly move about and feed many people, utilized similar large-capacity cooking techniques in their camps. Obviously, they did not have access to electricity, so such cooking was usually done in large fire pits dug into the ground. Nonetheless, for $6 at Mongolia Express you are given a metal bowl that you fill up with as much meat, vegetables, and noodles as possible. Theoretically, one can stack the bowl as high as humanly possible (like a culinary game of Jenga), but the owners do quote an upper limit of two pounds of raw materials. (Warning: this is a fine line the diner must walk on- friends of mine have been yelled at for "being excessive"). Next, you are given a choice of sauces, such as human, teriyaki, mongolie, etc., that they drizzle over your dish before cooking it on the flatbed. Five minutes later and a heaping plate of noodles in the result.

Attractive modern exterior of Mongolia Express in Old Strathcona.

Step 1: Fill your bowl with meat and vegetables.

Step 2: Pile-on as much noodles as you like (or can get away with).

Step 4: Cook on flatbed grill.

Step 5: Enjoy!

Two plates for only $12.

At this point, I was contemplating taking the rest to go. It really is a lot of food.

However, I decided to finish the rest after a five minute break.

Ratings. (out of five)

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Be sure to visit this restaurant the next time you are really hungry and have $5 and some change on you. Ideal for the starving UofA student who's tired of eating at Edo Japan. If you like this place, also try the Mongolie Grill downtown- same concept but with a more formal atmosphere and they price your meal by weight.

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