10 Most Popular Mongolian Foods And Drinks

Mongolian Foods and Drinks

The video provides brief descriptions rather than complete recipes, with few exact quantities or cooking times.

1. Boortsog — Fried Dough

Ingredients: Flour, yeast, milk, eggs, margarine, salt, sugar, and fat.

Method: Flatten the dough and cut it into pieces. The pieces may be bent or knotted into shapes, then deep-fried until golden brown.

Tips and serving: Mutton fat is traditional and adds flavor, but vegetable oil can be substituted. Serve with sugar, butter, or yogurt, or dip in tea.

2. Guriltai shöl — Noodle Soup

Ingredients: Mutton or beef, noodles, wild greens, green onions, and a pinch of salt. The soup may also include curd made from mare’s milk, other curds, or cheese.

Method: Prepare a meat soup or stock and serve it with noodles and vegetables. Fatty meat is described as traditional, though loin can also be used.

The video notes that the soup is traditionally served to women after childbirth.

3. Tsuivan — Meat and Noodle Dish

Ingredients: Pork, beef, or mutton; noodles; cabbage; onion; and carrots. Other versions may include vegetables, offal, ribs, or tail fat.

Method: Fry the ingredients, then steam the noodles in the same pot.

4. Buuz — Steamed Dumplings

Ingredients: Minced mutton or beef, onion and/or garlic, and salt. Sprouted fennel seeds, seasonal herbs, minced cabbage, or offal may also be added.

Method: Buuz are steamed dumplings. The video does not provide detailed shaping or steaming instructions.

Serving: Often served with potato or vegetable salads, buuz are popular at Lunar New Year and eaten year-round.

5. Boodog — Meat Cooked Inside an Animal

The video describes boodog as goat or marmot cooked from the inside with hot stones. It is often prepared outdoors as a group meal.

Key technique: Removing the meat while keeping the skin intact is difficult and requires skill. The video recommends having a professional prepare it.

Cooking is said to take most of a day. The hot stones are traditionally shared afterward and rubbed between the palms.

6. Khorkhog — Stone-Cooked Barbecue

Ingredients: Pieces of meat, hot stones, and water.

Method: Place the meat, stones, and water in a container. The stones and steam cook the meat, and the container is often heated from the outside as well.

Serving: Portions of meat and hot stones are shared. The dish is popular in the countryside but is not usually served in restaurants.

7. Tsagaan idee — Mongolian Dairy Foods

Tsagaan idee refers to a category of dairy products rather than one specific recipe. Items mentioned include milk, dried curd, thick cream, Mongolian butter, and kefir or soft yogurt.

The video describes curdled milk being dehydrated and dried. Dairy may come from cows, sheep, goats, yaks, or camels.

8. Süütei tsai — Mongolian Milk Tea

Ingredients: Cold water, a pinch of salt, crushed green tea, and milk.

Method: Put the ingredients in a kettle and bring to a boil. Strain the tea to remove the crushed leaves.

Variations and serving: Salt levels vary by region and personal preference. The tea is served with meals and snacks; the video mentions dumplings, rice, and dried meat as accompaniments. Instant packets are also available.

9. Khuushuur — Fried Meat Pastry

Ingredients: Ground beef or mutton, onion and/or garlic, salt, other spices, and dough.

Method: Roll the dough into circles, add the meat filling, and fold each circle in half to make a flat, half-moon-shaped pocket. Fry in oil until golden brown.

The filling is similar to that of buuz, but buuz are steamed rather than fried.

10. Airag — Fermented Mare’s Milk

Airag is a fermented drink made primarily in summer, especially in rural areas. It is served at weddings, festivals, and other special occasions.

The subtitles give no preparation method or fermentation time. They state an alcohol content of about 7% and advise caution.

Presenter and Sources

Presenter/channel: Artger (ARTGER), presenting from Mongolia. Referenced sources: No external sources are cited in the subtitles.