MONGOLIAN CUISINE

MONGOLIAN CUISINE

Mongolian Cuisine: Flavors of the Nomadic World

Mongolian cuisine reflects the country’s nomadic lifestyle, extreme climate, and deep connection to livestock. Simple, hearty, and energy-rich, it is built around meat, dairy products, and natural fats — essential for surviving Mongolia’s long, cold winters and life on the steppe.

Travelers will discover dishes that are rustic yet deeply traditional, many unchanged for centuries.

Signature Mongolian Dishes

• Buuz — Steamed Dumplings

A national favorite, buuz are steamed dumplings filled with seasoned mutton or beef. They are especially popular during the Lunar New Year (Tsagaan Sar).

• Bansh — Boiled Dumplings

Smaller dumplings boiled in broth or milk tea.

• Khuushuur — Deep-Fried Dumplings

Crispy, juicy fried pastries filled with minced meat — a must-try street food.

• Tsuivan & Budaatai Khuurga

Traditional noodle dishes made with meat, fresh noodles, and vegetables.

• Tsuivan: steamed noodles with meat and vegetables
• Budaatai huurga: fried rice with meat

Guriltai Shol — Noodle Soup

A comforting soup made with handmade noodles and meat broth.

  Traditional Cooking Methods

     1.Khorkhog — Stone-Cooked Barbecue

Chunks of mutton and vegetables are placed in a sealed metal container with red-hot stones. The result is tender, smoky, and incredibly flavorful.

     2.Boodog — Goat or Marmot Cooked from the Inside

One of Mongolia’s most ancient dishes. Hot stones are placed inside the hollowed carcass (goat or marmot), cooking the meat from the inside out. It is typically enjoyed on special occasions.

     3.Borts — Air-Dried Meat

Thin strips of beef or mutton are dried in the open air until completely hard. This preserved meat can last for years and turns into rich broth when powdered and boiled.

   Dairy Culture: “Tsagaan Idee”

Dairy is the heart of Mongolian cuisine. From the milk of cows, sheep, goats, camels, yaks, and mares, nomads make a wide variety of foods.

• Aaruul — Dried Curds

Sun-dried, tangy, nutritious, and extremely long-lasting. Loved by children and visitors alike.

• Byaslag — Mongolian Cheese

Mild, slightly salty cheese made from cow or yak milk.

• Urum (Orom) — Clotted Cream

A rich layer formed by boiling milk. It is served to honored guests and used in tea or pastries.

• Boortsog — Fried Pastry

Soft, golden biscuits often eaten with milk tea for breakfast.

  National Beverages

• Airag — Fermented Mare’s Milk

The most iconic Mongolian drink.
Slightly sour, refreshing, and lightly alcoholic, airag is believed to have medicinal properties and is essential during celebrations and festivals.

• Suutei Tsai — Salted Milk Tea

The everyday drink of Mongolia. It is often enriched with rice, noodles, butter, or small dumplings.

• Shimiin Arkhi — Home-Distilled Milk Vodka

A traditional, mild, transparent spirit made from fermented milk.

   Meat: The Foundation of the Nomadic Diet

Nomads rely heavily on their domesticated animals — sheep, goats, cattle, camels, yaks, and horses.
Meat is:

• boiled,
• dried for winter (borts),
• used in dumplings,
• added to soups, noodles, and rice.

Mongolian cuisine is high in natural fats, helping nomads stay strong and warm in extreme conditions.

   Grains, Vegetables & Other Ingredients

Although the harsh climate limits vegetable use, Mongolian cuisine includes:

• barley flour (arvain guril), often eaten with milk or tea
• rice, onions, roots, mushrooms
• nuts, fruits, wild berries
• herbs and spices from local plants

These ingredients complement the hearty meat and dairy foundations of the traditional diet.

   A Taste of Authentic Nomadic Life

Mongolian cuisine is simple but rich with meaning. Every dish tells a story about:

• the nomadic way of life,
• survival in harsh climates,
• respect for livestock, and
• centuries-old culinary traditions.

For travelers, tasting Mongolia’s traditional food is one of the deepest and most memorable cultural experiences.