DISH RESEARCH · Main dish
Chanasan Makh
Also known as: Чанасан мах
Bone-in mutton boiled in salted water in a simple Mongolian preparation.
About Chanasan Makh
Mongolfood describes chanasan makh as a traditional and widespread nomadic meal in Mongolia. Chunks of meat, usually mutton, are cooked with their bones in salted water.
The preparation is deliberately simple: the meat is cut into manageable pieces and boiled until ready. The plain meat forms the meal, with its bones left in place during cooking.
Diners traditionally eat the meat with their fingers and a sharp knife. Mongolfood describes the largest piece being offered first to the head of the family or an honoured guest.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Chanasan Makh
Mongolfood's plain mutton chanasan makh.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Bone-in mutton: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual7 meat usually mutton, original named choice; bones retained as prescribed, no separate marrow ingredient inferred.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual7 meat boiled in salted water.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual7 explicitly salted water.
Origins & food traditions
Countries
- Mongolia
- MongoliaCatalogue link pending review
Cuisines & regions
- Mongolian Cuisine
- Mongolian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.