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What are some traditional Mongolian dishes?

Introduction: Traditional Mongolian Cuisine

Mongolian cuisine is a reflection of the country’s nomadic culture and harsh climate. The traditional diet of the Mongolian people consists of meat, dairy products, and grains. Due to the scarcity of vegetables and fruits, these ingredients are not commonly used in Mongolian cuisine. Instead, Mongolian dishes are often hearty, filling, and full of flavor.

Meat-centric Dishes: Mutton and Beef

Mongolian cuisine is known for its meat-centric dishes, with mutton and beef being the most common types of meat used. One popular dish is khorkhog, which is made by cooking mutton and vegetables in a large pot with hot stones. Another popular dish is buuz, which are steamed dumplings filled with minced meat, onions, and garlic. Beef is commonly used in dishes such as bansh, which are similar to buuz but filled with beef instead of mutton.

Dairy Products: From Milk to Cheese

Dairy products play a significant role in Mongolian cuisine. Milk is often boiled and served as a beverage or used to make tea. Yogurt, butter, and cream are also commonly used in cooking. A popular dairy-based dish is aaruul, which is made by drying curdled milk and forming it into small, hard balls. Another dish is tsagaan idee, which is a soup made with boiled milk, rice, and either meat or vegetables. Mongolian cheese, known as byaslag, is also a staple in many dishes.

Dough and Bread-based Dishes: Buuz and Khuushuur

Dough and bread-based dishes are also prominent in Mongolian cuisine. Buuz, which were mentioned earlier, are steamed dumplings filled with meat. Another popular dish is khuushuur, which are deep-fried pockets of dough filled with minced meat and onions. Both dishes are commonly eaten as a snack or as part of a meal.

Soups and Stews: Noodle Soup and Boiled Lamb

Soups and stews are also a staple in Mongolian cuisine. Noodle soup, known as tsuivan, is made with hand-pulled noodles, vegetables, and meat. Boiled lamb, known as shorlog, is another popular dish. The lamb is boiled with vegetables and served with rice or bread.

Snacks and Desserts: Aaruul and Boortsog

Lastly, Mongolian cuisine has a variety of snacks and desserts. Aaruul, which was mentioned earlier, is a popular snack made from dried curdled milk. Boortsog are deep-fried pieces of dough that are often served with tea. For dessert, Mongolians enjoy suutei tsai, which is a sweet milk tea made with sugar and milk.

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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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