Must Try 10 Mongolian Cuisines

Popular Mongolian Dishes and Mongolian Cuisine

Must try Mongolian cuisine – 10 popular Mongolian dishes. All authentic, available everywhere – at restaurants, ger camps, in local canteens and with the nomads.

Mongolian Cuisine Huushuur or Fried Meat Pancake

Huushuur is similar to meat pancakes in western countries. Mongolian Huushuur is meatier flavored with salt and onion. Cooks deep-frying in oil. Its taste differs depending on the recipe. Huushuur is the main dish of the Mongolian national holiday Naadam Festival. You can find Huushuur at most food courts and restaurants in Mongolia.

Mongolian Cuisine Tsuiban or Fried Noodles

You may ask a Mongolian man about his favorite meal. The reply could be Tsuivan/Fried Noodles. It has a simple recipe with meat, onion, flour, and some vegetables. For Mongolians, fatty the Tsuivan is better, although most restaurants serve less fatty Tsuivan with vegetables.

Mongolian Cuisine Buuz or Steamed

Buuz is a commonly eaten Mongolian dish today.  However, the buuz was introduced to Mongolia from China. Mongolians prefer Buuz made of mutton and sheep tail fat flavored with salt, onion, sometimes with cumin. There are beef, horse, and camel meat Buuz as well. Buuz is not harmful to your stomach while traveling as it is cooked on steam.

Mongolian Cuisine Lapsha or Noodle

Handmade Noodle Soup is the main dish of Mongolians. You may see that the nomads eat noodle soup daily due to its simple recipe and easy cooking. Boil the handmade noodles in meat soup. Flavor with salt and onion.

Mongolian Cuisine Bituu Shul or Air Tightly Cooked Meat Soup

The traditional way of cooking the Bituu Shul is to put the soup ingredients in an animal gut and boil in water or cook on steam. Nowadays, we cook the Bituu Shul putting the ingredients in a bowl, and cook on steam. The bowl top should be air-tightened by flour. We trust that Bituu Shul helps us gain the strength and cure fatigue as all the nutrients can remain in the bowl while cooking.

Popular Mongolian Dish Khorkhog or Barbecue

Khorkhog is a popular Mongolian dish. Every Mongolian wishes to eat Khorkhog when they go to the countryside. Mongolians cook Khorkhog putting hot stones, meat, and vegetables in a container. It should be cooked on fire from the outside while the hot stones cook the meat inside the container. It is a meal you should try when you travel to Mongolia.

Mongolian Cuisine Buhel Mahan Zoog or Boiled Meat

Boil meat with bones in water and flavor with salt. Could cook the flour, whole potatoes, carrots, and cabbage leaves together.

Internal Organs of Animals

Internal organs of an animal, typically sheep or goat, plus blood sausages are boiled in a pot and served on a big plate. Trying the freshly cooked inner organ is available when the locals/nomads slaughter animals. Or you can try meals made of internal organs at some of the restaurants.

Salty milk tea with dumplings

Mongolian’s favorite meal Banshtai Tsai is translated as milk tea with dumplings. The Banshtai Tsai recipe differs, although its main ingredients are regular Mongolian salty milk tea boiled with meat dumplings. Depending on the region and people’s preferred flavor, they add lamb ribs, lamb tail fat, yellow butter, dried meat, rice, or millet.

Dried meat or Borts in Mongolian

Mongolians make Borts drying meat in the countryside storage houses and storage gers in minus temperatures at the beginning of winter. Borth could be made of goat meat and camel meat in the Gobi desert. People prefer beef Borts. It gets tastier when the time goes. Mongolians can keep well-made Borts for 1-3 years while most Borts are used and kept until next autumn.

Mongolians cook all Mongolian dishes of Borts/dried meat.