Amazing traditional Mongolian foods
Mongolian cuisine, deeply rooted in its nomadic heritage, offers a unique and hearty dining experience. Characterized by its simplicity and reliance on animal products, traditional Mongolian foods reflect the country's harsh climate and nomadic way of life. In this blog, we'll explore some of the most iconic dishes and culinary practices that define Mongolian cuisine.
Mongolian cuisine is much influenced by the continental climate that dominates the region, and also a bit by the Russian and Chinese cultures. Meat and dairy form the staple diet of this nomadic cuisine, with the use of vegetables being limited. The meat of horse, yak, beef, lamb and even camel is consumed as delicacies.
1. Khorkhog – The Mongolian Barbeque
What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
What does it taste like: The smoky flavor of the meat complements the bland taste of the vegetables.
2. Buuz – A variation of dumpling
What is it: Flour dough, filled with shredded beef or lamb, cooked with onion, garlic and pepper, and then steamed.
What does it taste like: Quite similar to dumplings, however, more intense and a bit spicier.
3. Boodog – A traditional roast
What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin. Apart from goats, whole marmots are also used for this preparation.
What does it taste like: A very wholesome authentic Mongolian dish, having a meaty aroma and flavor.
4. Tsuivan – A noodle stew
What is it: Noodles cooked with pork, beef or mutton and a dash of cabbage, onion, and carrots.
What does it taste like: The meatiness of the stew blends in with the unhampered flavor of the vegetables to create a unique taste.
5. Guriltai Shul – The Mongolian soupy noodles
What is it: This traditional dish is basically mutton soup or stock served with noodles and veggies. The authentic recipe calls for fatty meat, though loin meat can also be used.
What does it taste like: The acidity of the soup, often prepared with curd made from yak’s milk, and the rawness of the mutton makes it a sinful appetizer!
6. Budaatai khuurga – An authentic Mongolian rice meal
What is it: Rice cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
What does it taste like: This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
7. Uuz – An ancient New Year’s Eve specialty
What is it: Lower fatty back and the tail of mutton or sheep, cooked in a steam chamber for three to five hours.
What does it taste like: This popular Mongolian dish, often served for special occasions, is succulent and savory.
8. Chanasan Makh – A typical breakfast item
What is it: Chunks of mutton are boiled in salted water; commonly made for breakfast.
What does it taste like: It has a balanced sapidity, but can be made spicy by dipping in ketchup and sprinkling with pepper.
9. Airag – The national drink
What is it: Milk of mare is fermented and served as a mild alcoholic beverage.
What does it taste like: Has a bit of a sour tang, but is an excellent source of vitamins and minerals.
10. Gambir – A sugary dessert
What is it: Flour dough filled with butter and sugar, cooked like a pancake and served with jelly or jam.
What does it taste like: The best part of this sinful dessert is that you can control the amount of sugar or jam you want. Chocolate or fruits can also be used as a topping.
11. Boortsog – The Mongolian cookies
What is it: This Mongolian finger food is a version of the original butter cookies, and is served with more butter or honey.
What does it taste like: Crunchy and crusty, these are a hot favorite among both children and adults!
12. Ul Boov – The shoe sole cake
What is it: A traditional specialty of the Mongolian cuisine, these cakes are filled with sugar or cream, making them look like the sole of a shoe.
What does it taste like: As one bites into these, the soft texture leads to a cream-filled center! Yum!
The Mongolian cuisine offers too many delectable dishes to be showcased in a single article. These twelve are our picks and you can absolutely have differences with it.
The Heart of traditional Mongolian foods: Meat and Dairy
Due to Mongolia's extreme climate and nomadic culture, the diet is heavily based on meat and dairy products. Livestock such as sheep, goats, cattle, horses, and camels provide the primary food sources. Dairy products are also central to the Mongolian diet, with each type of animal milk being used to produce a variety of dairy products.
Borts (Air-Dried Meat)
One of the most traditional forms of Mongolian food is 'Borts' – air-dried meat. This preservation method allows the meat to be stored for long periods, essential for surviving the harsh winters. Borts can be rehydrated and used in soups and stews, providing a nutritious and flavorful meal.
Buuz (Steamed Dumplings)
Buuz are steamed dumplings filled with minced meat, often mutton or beef, mixed with onions or garlic and seasoned with salt and pepper. These dumplings are a staple during the Mongolian New Year (Tsagaan Sar) but are enjoyed year-round.
Dairy Delicacies of traditional Mongolian foods
Mongolian dairy products are unique and varied. From fermented mare's milk (Airag) to hard cheese snacks (Aaruul), dairy plays a significant role in the daily diet.
Airag (Fermented Mare's Milk)
Airag, the fermented milk of mares, is a traditional and cherished drink. It has a slightly alcoholic content and a unique taste, often surprising to first-time tasters. Consuming airag is deeply ingrained in Mongolian culture and hospitality.
Aaruul (Dried Curd)
Aaruul, or dried curd, is another staple of Mongolian cuisine. This hard cheese snack is made from the curd of cow, goat, or sheep's milk and can be sweet or sour, depending on the preparation method.
Hearty Soups and Stews
Mongolian meals often feature robust soups and stews, perfect for the country's cold climate.
Tsuivan (Noodle Stew)
Tsuivan, a popular noodle stew, consists of hand-pulled noodles, various types of meat, and vegetables. It's a filling and comforting dish, showcasing the simple yet satisfying nature of Mongolian cuisine.
Guriltai Shul (Mutton Soup)
Guriltai Shul is a traditional mutton soup that combines meat, vegetables, and flour noodles. It's a common home-cooked meal, known for its nourishing and warming properties.
Conclusion
Mongolian cuisine, with its focus on meat, dairy, and hearty dishes, is a reflection of the country's nomadic traditions and challenging environment. While it may seem simple, the flavors and techniques used in Mongolian cooking offer a unique culinary experience. Whether it's the tangy taste of Airag, the comforting bite of Buuz, or the nourishing warmth of Tsuivan, the traditional foods of Mongolia invite you to explore a rich and enduring culinary heritage.
