Because of its location on the continent, Mongolian cuisine is inspired by Russian and Chinese cuisines. In this nomadic cuisine, meat and dairy are the primary protein sources, while vegetables are used sparingly.
With its abundance of meats and dairy, Mongolian cuisine is a delectable treat for the senses. Mongolian cuisine borrows heavily from the cuisines of neighboring countries, yet it also has distinct characteristics. Traditional Mongolian meals are likewise meant to withstand the region’s frigid weather. Listed here are 20 of Mongolian cuisine’s most beloved dishes.
1. Buuz – Steamed Dumplings
The Mongolian New Year celebrations are known as Tsagaan Sar, and Buuz is a traditional Mongolian dish served at these festivities.China’s baozi cuisine is the inspiration for buuz, a Chinese dumpling dish. Mashed potatoes, cabbage, or even rice are common ingredients in buuz. Steamed dough covers the filling, which has been seasoned with fennel seeds and spices.
As is customary in Mongolian cuisine, the tastes in this exquisite dessert are a medley of complementary ones. It’s made like a pancake, but the butter and sugar give it a doughy texture. It’s up to you whether or not you want to top it with chocolate, fruit, jam, or whatever else.
3. Khorkhog- Mongolian Lamb Barbeque
Khorkhog is a grilled lamb stew served with potatoes, carrots, and onions in a large pot. When necessary, the saucepan is placed on an open fire. The smoky lamb will be juicy and flavorful and complement the vegetables well. This meal is particularly unique because the Mongolians use large, immaculate stones to support the cooking process. Sounds intriguing, don’t you agree? Khorkhog is a must-try meal in Mongolia if you ever have the opportunity to visit.
This one-of-a-kind food is created with drained yogurt or sour milk that is then baked into a biscuit and exposed to the sun. They are typically consumed as a sweet treat and are frequently accompanied by butter when served. They are incredibly filling despite their weight.
5. Mutton Kebabs (Mongolian BBQ)
During the Naadam festival, these are served as a fast meal option. Not as typical in dining establishments. White chunks are not mushrooms; they’re pure fat. Even if you have “Mongolian BBQ” in your nation, it has little to do with the true culture of authentic Mongolian cuisine other than the fact that they occasionally grill meat on the barbecue.
Unlike Buuz, Bansh is produced with the same components and is smaller in size. The similarities end there, though, because bansh can be prepared and eaten in various ways. It can be boiled or pan-fried, served as part of a soup, or paired with Mongolian tea and consumed in any combination. The Ultimate Tortellini or Gyoza can change shape depending on the cooking process used to prepare them.
7. Tsuivan- Mongolian Noodles With Meat And Vegetables
Tsuivan, a typical Mongolian noodle dish, is well-known worldwide. Mongolian guys love this dish since it serves a large number of people. Because Mongolian men adore Tsuivan, they consider a wife adept at making it a good housewife. The noodles in Tsuivan are produced using wheat flour made by hand in Mongolia. Horse, beef, or pork can also be used in place of the traditional mutton, cooked with vegetables like carrots and onions in long strips in a large frying pan.
8. Guriltai Shol: Mongolian Mutton Ramen
There are numerous ways to prepare mutton in Mongolian cuisine, so don’t be surprised if you come across it. Guliltai shul, the most savory mutton-based Eastern food, is Mongolian noodle soup. Authentic flavor comes from using the fattest mutton available, and noodles, vegetables, and stock round out the dish.
9. Buudatai Huurga – Mongolian Beef Fried Rice
One of Mongolia’s best-loved lunchtime dishes is the Buudatai Huurga. Mongolians eat a lot of fried rice, and this kind is prevalent. In addition to the rice and meat, many more components are included, such as eggs, cumin seeds, carrots, soy sauce, and bell peppers. Lamb can be used in place of beef if it is not available. This dish can be made with leftover cooked rice, but it is ideal to use freshly cooked rice for the best results.
10. Khuushuur: Fried Dough With Meat Filling
In Mongolia, heartiness is still a mainstay of the cuisine. Huushuur is a beloved traditional Estonian snack that never lets you down. It’s time for Fine Dining Lovers to dig deeper into this mouth-watering delicacy: “Finally, there’s Huushuur, fried pastries stuffed with meat and spice mixtures. They are most commonly offered during Naadam, Mongolia’s most celebrated and significant national holiday, but they are always accessible. Wild leeks, garlic, or nettles are often added to make it more fragrant and light but still whole.
11. Bituu Shul
Soup is made in a bowl with rolled-up dough that has been completely sealed. There’s a lot of lamb, garlic, and onions in there. This soup is a go-to remedy for the common cold and a robust immune system booster during the colder months.
12. Chanasan Mah
The term “chansan mah” (literally, “boiled meat”) refers to any form of boiling meat, including organs and sheep’s head, and it is typically served with boiled root vegetables, Korean kimchi, and other pickled vegetables. If you’re worried that the meat will be tasteless, be assured that it is flavorful and juicy since Mongolian animals are fed on organic grass that has not been treated with chemicals.
13. Banch- Small Boiled Dumplings
A variant of the dumpling is traditionally prepared by boiling it in soup or adding it to suutei Tsai (salty milk tea). It is typically made of mutton and contains the same filling as buuz; however, it is a smaller dumpling formed more like a little round bundle or a half-moon shape.
Another type of soup that is common in Mongolia is known as this one. It has chunks of beef, onion rings, and mixed flour. This dish is not typically given to children because it is not flavorful and might be challenging to chew.
15. Boortsog – Mongolian Butter Cookies
Boortsog, a Mongolian dish made from flour, eggs, yeast, milk, margarine, and seasonings, is highly recommended. Butter, sugar, and honey are used in various ways to coat the doughs. Despite its name, boortsog is more like a doughnut because it is cooked till golden. It has a crispy exterior and a soft filling that will leave your mouth watering!
16. Guriltai Shul- Noodle Soup
In Mongolia, this is an important and popular meal for dinner time. Typically, the broth is produced by cooking mutton and then adding freshly cooked wheat-flour noodles to the pan saucepan. It can include onions or spring onions on top and sheep’s tail fat.
17. Ul Boov
Ul boov, a flour-based biscuit, is a traditional Tsagaan Sar cuisine in Mongolia. The biscuits measure approximately 30 centimeters in length and 4 centimeters in thickness. Each level is arranged in a triangle or square shape on a plate. The layers require odd numbers – three, five, etc. – since odd numbers represent happiness.
Yak or cattle milk is used to make tarag (Mongolian yogurt). In some less well-known Tarags, goat or sheep’s milk is also used. It’s low in calories and loaded with healthful minerals, so it’s an excellent choice for weight loss. All that’s left once the low-fat milk curds are made are the low-fat curds. The remaining milk will be cooled and mixed with bacteria cultures to produce yogurt. Once the fermentation process has been completed, it is ready to eat.
19. Huushuur – Deep Fried Meat Pie
Huushuur is small, half-moon fried pastries filled with meat (sheep or beef) and onions. In the Mongolian countryside, it is not difficult to come across in many of the Gers and small restaurants. In addition, this is the leading Mongolian dish of the Naadam festival in July. You can find special Huushuur stuffed with vegetables (mostly the main recipes are potatoes, cabbage, or kimchi cabbage) or Mongolian cheese.
20. Five Fingers
If you’re looking for comfort food but don’t have a lot of room in your stomach, this meal is for you. Traditionally, the pieces of the lamb you eat in this stew are determined by your position in the family and are cooked together in one pot. You could eat everything from the heart to the stomach to the eyeball because it’s made from every component of the lamb.