What are some popular street foods in Mongolia?

Introduction: Street Food Culture in Mongolia

Street food is an integral part of Mongolian cuisine and culture. Street vendors can be found in every corner of the country, serving up a variety of traditional and modern snacks and meals. From savory meat pies to sweet cookies, Mongolian street food offers a diverse range of flavors and textures that are sure to satisfy any palate.

Mongolian street food is not only delicious but also affordable, making it a popular choice for locals and tourists alike. Many Mongolian street vendors have been in business for generations, passing down recipes and cooking techniques to their children and grandchildren. As a result, street food has become an important cultural tradition in Mongolia that reflects the country’s rich history and heritage.

Buuz: The Most Popular Street Food in Mongolia

If there’s one Mongolian street food that you must try, it’s buuz. These steamed dumplings are filled with minced meat, usually beef or mutton, and onions. They are seasoned with salt and pepper, then shaped into a crescent and steamed until cooked through. Buuz can be found on every street corner and are often served with sour cream or a vinegar-based dipping sauce.

Buuz is not only delicious but also a convenient meal that can be eaten on the go. It is a popular snack for commuters and students who need a quick and filling bite. In addition, buuz is often served during Mongolian celebrations and festivals, making it an important part of the country’s culinary traditions.

Khuushuur: The Fried Meat Pie

Khuushuur is another popular Mongolian street food that is similar to buuz but fried instead of steamed. These filled meat pies are made from the same minced meat as buuz but are seasoned with additional spices such as cumin and coriander. Once filled, they are folded into a half-moon shape, then fried until crispy and golden brown.

Khuushuur is often served with a side of tomato or onion salad and is a popular snack for outdoor activities such as hiking and camping. They are also commonly eaten during Mongolian celebrations and weddings. Khuushuur is a great way to experience the savory and slightly spicy flavors of Mongolian cuisine.

Boortsog: The Traditional Mongolian Cookie

Boortsog is a traditional Mongolian cookie that is made from a simple dough of flour, salt, and water. The dough is rolled out, cut into small squares or circles, then deep-fried until golden brown. The result is a crispy and slightly sweet cookie that is perfect for dipping in tea or coffee.

Boortsog is a popular snack for children and adults alike and is often served during holidays and festivals. They are also a staple of Mongolian nomadic cuisine, as they can be made with simple ingredients and are easy to carry on long journeys.

Khorkhog: The Mongolian Barbecue

Khorkhog is a traditional Mongolian barbecue that is typically made with lamb or goat meat. The meat is cut into small pieces, then placed in a large pot along with hot stones and vegetables such as carrots, onions, and potatoes. The pot is then sealed and cooked over an open fire until the meat is tender and flavorful.

Khorkhog is a popular street food during the summer months, when Mongolians gather with friends and family for outdoor picnics and barbecues. It is a hearty and satisfying meal that is perfect for sharing.

Shalgam: The Spicy Carrot Salad

Shalgam is a spicy carrot salad that is often served as a side dish with Mongolian street food. It is made by grating carrots and adding spices such as chili powder, cumin, and coriander. The mixture is then seasoned with vinegar and salt, giving it a tangy and slightly sour flavor.

Shalgam is a great way to add some spice and flavor to your Mongolian street food experience. It is also a healthy and refreshing side dish that pairs well with savory meat pies and fried dumplings.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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