Mongolian cuisine is known for its focus on meat, particularly mutton. Meat dishes play a central role in Mongolian meals. 1)
Mongolian barbecue, also known as Khorkhog, is a popular cooking style in Mongolia. It involves grilling meat (often lamb) and vegetables on hot stones or metal skewers. 2)
Buuz are traditional Mongolian steamed dumplings filled with minced meat, usually mutton, and onions. They are a popular snack or main course. 3)
Boodog is a unique Mongolian dish where an entire goat or sheep is cooked by placing hot stones inside its body cavity. The meat is typically seasoned with salt and cooked until tender. 4)
Airag, also known as kumis, is a traditional Mongolian beverage made from fermented mare's milk. It has a sour, slightly alcoholic taste and is a popular drink during festivals. 5)
Tsuivan is a traditional Mongolian noodle dish made with stir-fried meat (often beef or mutton), vegetables, and thick handmade noodles. It is seasoned with spices and sauces. 6)
Aaruul is a dried dairy product commonly consumed in Mongolia. It is made by drying curdled milk and shaping it into small, hard pieces. Aaruul is often eaten as a snack or used in cooking. 7)
Khushuur is a type of deep-fried meat pie or dumpling filled with minced meat (usually beef or mutton) and onions. It is a popular street food in Mongolia. 8)
Boortsog is a traditional Mongolian deep-fried pastry made from flour, sugar, butter, and milk. They are typically shaped into small squares or twisted shapes and enjoyed as a snack or dessert. 9)
Bansh are small boiled dumplings filled with minced meat and various seasonings. They are commonly eaten with a dipping sauce and are similar to Chinese jiaozi or Korean mandu. 10)
Suutei Tsai is a traditional Mongolian salty milk tea. It is made by boiling tea leaves with water, adding salt and milk, and sometimes flavored with spices like cardamom or ginger. 11)
Guriltai Shul is a traditional Mongolian noodle soup made with handmade noodles, meat (often beef or mutton), and vegetables. It is a popular comfort food during the cold winter months. 12)
Khuushuur is a deep-fried pastry similar to khushuur but typically larger and filled with minced meat and vegetables. It is often enjoyed during festive occasions. 13)
Boodog Shonkhor is a cooking technique where meat, usually marmot or goat, is cooked by placing heated stones inside its abdominal cavity. The meat is then cooked until tender. 14)
Shimiin Arkhi is a traditional Mongolian vodka made from distilled fermented mare's milk. It has a strong and distinct flavor and is considered a potent alcoholic beverage. 15)