Gastronomy in Mongolia

Meat and dairy products are the main ingredients of traditional Mongolian cuisine. The Mongolian nomads enjoy meat and other products of animals like cattle, horses, goats, sheep, camels, and yaks.

Some of the most common and popular dishes/foods and beverages in Mongolia are:

• Byaslag – processed cheese made of skimmed milk usually from goats or sheep.
• Süütei Tsai – salted milk tea and is also an everyday beverage and can be a soup by adding rice and meat.
• Airag – considered as the national beverage, prepared by fermenting mare’s milk.
• Urum – chilled bubble milk prepared by separating the cream of animal’s milk through boiling.
• Khuushuur – crispy, juicy, fried meat pie. Made of mutton or ground beef, onion, pepper, herbs, garlic, spices, and wheat flour for the dough.
• Boodog – another traditional Mongolian cuisine and is normally cooked with a 2-year old goat. The Marmot Boodog is a popular variety especially during the start of marmot-hunting season.
• Khorkhog – a handed-down meat dish and is a favorite amongst campers and outdoor enthusiasts. Main ingredients include sheep, potatoes, carrots, garlic sprouts, bell pepper, and onion, garlic, and other spices for seasoning.