Mongolia

Buuz is a traditional and Buryatian steamed dumpling filled with meat such as beef or mutton. The meat is usually seasoned with salt, onions, garlic, and fresh herbs. The dumplings are prepared in large quantities and are consumed throughout the year, although buuz is the most popular during ... Read more

Borts is a Mongolian specialty consisting of dried meat from cows, goats, or camels. The dish was invented as a way of preserving meat during the long, hard winters. The meat is first cut into long, thick strips, then hanged on a rope to dry until it develops a slightly brownish color. When it's ... Read more

Bansh are Mongolian dumplings that are sealed tightly, then boiled in water with a pinch of salt. The dough is typically made with wheat flour, water, and salt, while the filling consists of ground beef or mutton, garlic, onions, herbs, and spices. When the dumplings float to the top, they are do... Read more

Boodog is a traditional roast typically made with whole goat that is filled with hot stones, potatoes, and onions so that they are cooked within its skin. Apart from goats, the roast can also be prepared with whole marmots. The stones should have a smooth, round surface – the smaller ones u... Read more

Tsuivan is a Mongolian noodle dish that is usually prepared with mutton and various vegetables. The noodles are traditionally made by hand and they're steamed or cooked together with diced meat and vegetables. People sometimes replace mutton with beef, camel, and even horse meat, while the vegeta... Read more

Bantan is a traditional soup that is often used as a hangover cure. It consists of water, chopped spring onions, pieces of meat (typically lamb), and wheat flour, which is made into dough crumbs. Although the soup is usually garnished with chopped spring onions, various herbs and spices are also ... Read more

Khuushuur is a savory Mongolian pastry that is traditionally filled with a mixture of ground mutton and onions, but there are a few variations that include beef, garlic or peppers, as well as other vegetables. This crescent-shaped pastry is usually deep-fried and is meant to be eaten by hand. It ... Read more

Khorkhog is a traditional barbecue that is prepared in large milk jugs together with heated stones. The meat and the stones are placed in the containers, and the water is then added, creating steam that cooks the meat. Invented by nomadic Mongolian tribes, khorkhog is usually made with bone-in cu... Read more

Guriltai shul is a traditional dish originating from Mongolia. This noodle soup is prepared with a combination of mutton or beef, potatoes, onions, carrots, turnips, stock, oil, and flat noodles. The meat is cut into strips and the vegetables are finely diced. The sliced meat and vegetables are s... Read more

Budaatati huurga is a traditional dish based on rice. In order to prepare it, the rice is cooked with shredded beef or lamb, along with eggs, cabbage, onions, bell peppers, and carrots. The dish is usually flavored with soy sauce, cumin, and chili flakes or chili powder. It's ready to serve when ... Read more

Eezgii is a traditional dish originating from Mongolia. It's made by cooking milk and a bit of kefir or yogurt. After the curdling process, the ingredients are cooked until all liquids evaporate. The dried mass of curds is then roasted until it turns into small pieces of golden-colored cheese. Ee... Read more

Chanasan makh is a traditional meat dish originating from Mongolia. This is the simplest dish of the Mongolian nomads, consisting of meat (usually mutton) that's cut into chunks along with the bones. The chunks are simmered in boiling salted water until the meat becomes tender. The original dish ... Read more

Kashk (known by various names in different countries) is a multi-ethnic delicacy made by drying and fermenting yogurt, which is then usually crushed and used in a variety of ways. It is characterized by its unique, deep flavor similar to the ones found in mature cheeses. Kashk is often added to s... Read more

Huang qi (lat. Astragalus membranaceus or Astragalus mongholicus) is a perennial plant and one of the fundamental herbs used in traditional Chinese and Mongolian medicine. It's widely kno... Read more

Byaslag is a mild Mongolian cheese made with yak or cow milk. Kefir is typically used in place of rennet to separate the curds from the milk. After draining, the curds are wrapped in a cloth, then pressed between wooden boards with weights. The cheese is shaped into squares, which are th... Read more

Uvs seabuckthorn is an edible and nutritious berry grown in the Mongolian Uvs province. Extreme weather conditions with temperatures ranging from +36 °C during summer to -57 °C during winter are not a problem for this plant, and Mongolian people have been using it in their daily ... Read more

Tasalsan guril are traditional Mongolian fried noodles that are used as an ingredient for other dishes. They consist of flour and water, while oil is used for frying the noodles. The dough is left to rest, it's rolled out thinly, and the sheets of dough are then fried in oil on both sides. The fr... Read more

Kumis is a fermented dairy product that originated in ancient Mongolia, but over time it has spread throughout Central Asia. The drink is similar to kefir, but is traditionally produced from mare’s raw milk, which contains more sugar than goat’s or cow’s milk, and it is... Read more

Suutei tsai is a traditional tea made with tea leaves, milk, salt, and water. It is prepared by boiling water and milk and then adding tea leaves. While it brews, the tea is mixed with a ladle, which is also used to continuously pour the tea back to the pot. The tea is seasoned with salt... Read more