Mongolian foods

Boodog Marmot or goat, cooked with hot stones in the stomach except that the meat isn't cut into pieces. The stones are instead filled into the stomach of the animal, which gets cooked within its own skin. Preparation Hang a marmot or a goat at the head, and cut the skin around its neck. ...

Khorkhog is a traditional Mongolian barbecue dish and an authentic example of Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.  Preparation To make khorkhog, Mongolians take l...

Khuushuur is a kind of meat pastry or dumpling popular in Mongolia.The meat, either beef or mutton, is ground up and mixed with onion (or garlic) salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-ci...

 Buuz are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Some households add mashed potato, cabbage or rice depending on their...

Dried meat cut in stripes or ground to powder. The long and harsh winters in Mongolia make it necessary to store sufficient food to survive, and most of that will be meat. A family will eat approximately one cow and seven or eight sheep. The source of the meat varies by region. In the Govi c...

When a sheep is slaughtered, all of the innards are removed and prepared for eating. The blood of the animal is collected and filled into the carefully cleaned intestines. The result are blood sausages (black pudding), liver, lungs, and other goodies in a large bowl, which will be well received by...

When the World Food Organization determined the most selected food, there was only one food that exceeded the 15,000-year criteria, and that was dairy, which is the main food of Mongolians. Tsagaan ide means various food products made by Mongols from the milk and milk of their five-horned cattle....

Preparation Leave the milk (usually from cattle, yaks, camels) to curdle. Lift out the solid components with a fine cloth and let as much of the liquid drip off. Then press the mass into a cake of a few cm height between two wooden boards, weighted down with stones. Cut the solid cake into p...

Preparation The Mongolians use milk from cattle and yaks, or less often from goats or sheep, to produce yoghurt. First the milk is boiled. Most often only the low fat milk remaining after the preparation of Urum is used. The lactic acid bacteria cultures stored from last time are added when the...

"White butter", clotted cream. The milk of yaks (or in the Gobi camels) is best, because it contains more fat. The first few pictures show the production of Urum from yak milk. Preparation Heat the milk on the stove, just below boiling. In regular intervals, lift a ladle full into the air...

Tea with milk-  Mongolian tea is produced by adding a small quantity of tea leaves - typically from brick tea - to a pot of salted water, which is brought to a boil, whereupon a quantity of milk equivalent to about 1/3 the amount of water is added, and the tea is repeatedly scooped with a ladle an...

Foreigners who have visited Mongolia notice that Mongols always boil milk and never use it all by itself. They either dilute it with hot water to obtain the so-called khyaram or add it to tea. Salt and milk are indispensable components of Mongolian tea. Mongols use a variety of tea pressed into la...

Light liquor made from Isgelen Tarag (Kefir, sometimes Airag is also used). This completely transparent beverage has a good reputation especially among mongolian men, because it was traditionally the strongest drink available. We haven't found it as an industrially manufactured product, and in ...