Cuisine in Mongolia

Khuushuur

Large Mongolian-style meat pie wrapping mutton and onions, then deep-fried.

• Region: Nationwide
• Main ingredients: Mutton, Wheat flour, Onions, Salt, Oil

Buuz

Steamed mutton dumplings, also staple at Tsagaan Sar.

• Region: Nationwide
• Main ingredients: Mutton, Wheat flour, Onions

Chanasan Makh

Simple soup of bone-in mutton boiled long.

• Region: Grassland areas
• Main ingredients: Mutton, Salt, Water

Bantan Tsai

Homestyle milk tea noodle with wheat noodles, meat, and vegetables.

• Region: Central highlands
• Main ingredients: Wheat noodles, Milk, Mutton, Carrots, Potatoes

Boodog

Outdoor cooking stuffing goat or marmot belly with hot stones and ingredients, then steaming.

• Region: Western region
• Main ingredients: Goat meat, Hot stones, Salt, Pepper

Suutei Tsai

Traditional Mongolian milk tea with salt and butter.

• Region: Nationwide
• Main ingredients: Black tea leaves, Milk, Salt, Butter

Aaruul

Cheese-like dairy product from dried yogurt. Essential long-term preserved food for nomads.

• Region: Nationwide
• Main ingredients: Yogurt, Milk

Airag

Fermented mare's milk wine consumed in large quantities during summer.

• Region: Grassland areas
• Main ingredients: Mare's milk, Lactic acid bacteria

Tsuivan

Mongolian-style fried udon with stir-fried noodles combined with meat and vegetables.

• Region: Urban areas
• Main ingredients: Wheat noodles, Beef, Cabbage, Carrots

Ul Boov

Sweet fried wheat flour confection, stacked mountain-like at festivals.

• Region: Nationwide
• Main ingredients: Wheat flour, Oil, Sugar, Honey