Mongolian cuisine is much influenced by the continental climate that dominates the region, and also a bit by the Russian and Chinese cultures. Meat and dairy form the staple diet of this nomadic cuisine with the use of vegetables are limited. The meat of horse, yak, beef, lamb, mutton and even camel is consumed as delicacies.

Below, we are introducing the most famous five traditional dishes that every traveller must try when they are in Mongolia;

1. Tsuivan – the most fav one by Mongolian men

What is it: Tsuivan, or noodle stew, is one of the most popular Mongolian dishes—adopted from abroad and perfected by Mongolians. It’s a very popular dish beloved in every family’s home and served in most local restaurants. This dish is prepared in many different ways. Some people make it using only flour and meat, but some add fresh vegetables. Here at the Three Camel Lodge’s Bulagtai restaurant, we serve this dish with fresh seasonal vegetables. 

What does it taste like: The meatiness of the stew blends in with the unhampered flavour of the vegetables to create a unique taste.

2. Khorkhog – The Mongolian BBQ

What is Khorkhog: is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container (metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will serve.) which also contains hot stones and water, and is often also heated from the outside. Khorkhog is usually made during festivals or during family events with many guests. Depending on the number of people, one whole sheep is used. For the stones, fist-sized hard stone with no roughness (abraded by water) from the riverbank is most suitable, because it can withstand the heat without cracking. The stones are heated by placing them on fire with dung or wood (dung is used for fuel by nomads) in between. Meat is cut into appropriate size and put in a container, then the red hot stones are placed in between, one layer of meat and one layer of hot stones. Add a little bit of water, seasoning, salt, and vegetables such as onion, garlic and potato then tightly close the container. To ensure that meat is done evenly, carefully shake the container. After cooking the container on fire open the lid very carefully. Enjoy the meat and hold the hot stones, it is a form of oriental medicine. The hot stone will refresh your nervous system and relieve fatigue.

What does it taste like: The smoky flavour of the meat complements the bland taste of the vegetables.

3. Khuushuur – Fried beef/mutton pie

What is Khuushuur: Mongolia’s version of a handheld meat pastry. It’s a circle of wheat flour dough folded in half around a filling of minced or ground mutton, sometimes beef, and pan- or deep-fried. The meat is seasoned with onion and salt; some cooks add garlic and pepper as well. It’s possible to get versions with a mix of potatoes, carrots and/or cabbage as well, but these are far less popular. (Vegetarians beware: the veg versions can taste strongly of mutton from the cooking oil.)

What does it taste like: Just like meat in fried dough! Seriously, it doesn’t vary much: better-quality meat or lower-quality cooking oil make some difference, but it’s a simple, straightforward dish. For westerners, there is sometimes more fat included with the meat than we’re used to.

4. Guriltai shul – The Mongolian soupy noodles

What is it:  This traditional dish is basically mutton soup or stock served with noodles and veggies. The authentic recipe calls for fatty meat, though loin meat can also be used. The sliced meat and vegetables are stir-fried in oil, then simmered in water and stocked with the noodles until fully cooked. Guriltai shul is especially popular as comfort food during the cold winter months. 

What does it taste like: The acidity of the soup, often prepared with curd made from yak’s milk, and the rawness of the mutton makes it a sinful appetizer!

5. Buuz – A bigger dumpling

What is it: Flour dough, filled with shredded beef or lamb, cooked with onion, garlic, and pepper, and then steamed. Buuz is a type of Mongolian steamed dumpling filled with meat. Buuz is filled with minced mutton or beef, which is flavoured with onion and/or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well.

What does it taste like: Quite similar to dumplings, however, more intense and a bit spicier.