Mongolian food is divided into five varieties: white food (dairy products), red food (meat turn ducts), flour food, sweets and beverages. The main food of the nomads, the red food or meats, was mainly consumed in the cold seasons, while the white food, such as milk and dairy products, was used in the warmer seasons. Scientists have proven that such food consumption tradition, based on the specifics of lifestyle and climate, has a very positive effect on the human body.
We recommend 10 foods that you must try in Mongolia.
- Shuus or whole meat.
This main course of a feast is prepared for the traditional lunar new year, Tsagaan Sar, or a wedding banquet. “Shuus” is a whole carcass of stewed mutton. A large whole carcass, a medium whole carcass and a small whole carcass may be prepared. A large whole “shuus” consists of front and back parts, head, shoulders, thighs and shanks, while the head and shanks are not included in a medium “shuus”. A small “shuus” is placed on the table instead of the large one and includes the shoulders, loin and sacrum part. The large stewed “shuus” is served at important stately events, a medium-sized one is often cooked in families with elderly people or with many children, and small “shuus” – in ordinary families on holidays. Therefore, large and medium mutton stews can only be tasted during ceremonies, banquets and weddings. - Boodog.
It is also a meal of feasts and symbolizes respect for guests. Usually cooked of marmot or goat meat. All bones and intestines are removed from a carcass, seasoned with salt, stuffed with vegetables as well as burning hot stones, and the carcass is sewn back. Then it is roasted on skewers and open fire, periodically turning over the reddened parts, inside which meat and vegetables are stewed. In the process of stewing, the dish gets its unique taste that will never be forgotten, and the meat turns very soft. - Horhog.
It is also type of Mongolian festive meal and is prepared similarly as “boodog”. The difference is that “horhog” is cooked not with a skewer and on open fire, but in a special pot like a pressure cooker. There is also a method of cooking on large solid griddles or wrapping in offal (animal diaphragm). - Buuz.
Usually served on holidays, anniversaries and for an honored guest. Mongolians love this type of steamed dumplings, so they often cook at home too. Minced meat (mutton, beef) and mutton tail fat are seasoned with onion and salt. Then the minced meat is wrapped in a small piece of flour and steamed. Yeast dough can be used too, and then you get “mantuun buuz”. - Khuushuur.
Like steamed dumplings, this is a popular fried dough and meat dish. There is a common tradition to eat khushuur during the Naadam festival. - Tsuivan.
A very popular dish with very simple ingredients, but with a unique taste and interesting cooking technique. Meat and vegetables are fried, and hand-cut flour is steamed on top of them. It has no spices and flavorings, so the taste of meat, vegetables and flour is real. An interesting fact: the Japanese band Chaka Land released a song about the Mongolian tsuivan, which became rather popular. - Flour soup.
Pour beef or lamb with garlic and onions into meat broth (or simply water), put hand-cut flour, boil and eat it while hot. - Aarts (liquid cottage cheese), aaruul (dried cheese), various cheeses.
Products made from milk and dairy are called white food, which is very diverse. Mongolians prepare and consume a wide variety of dairy products, such as milk, yogurt, kefir, liquid cottage cheese, dried cheese, soft cheese (there can be also a dried version), various hard cheeses and foamy scum, including fried ones, butter, creams, sour cream, and so on.
- Milk tea.
Mongolian tea with milk is drunk salted. There is also a milky “hiytstey” tea, which is prepared by adding wheat or millet grains fried in butter. Thick, caloric milk tea suits the country’s harsh climate and can satisfy hunger for a long time. - Airag.
Mare’s milk is subjected to abundant fermentation, and we get a light white beverage with a sour taste. Airag is a favorite seasonal drink of Mongolians. There are many beautiful customs and traditions associated with airag and horse culture. Airag contains many vitamins, amino acids and minerals and is beneficial to health, therefore it is also widely used for medicinal purposes.
Mongolian cuisine is simple and easy to prepare, so if you come to Mongolia, any restaurant can offer a wide selection on the menu for an enjoyable meal.
