Food & Cuisine in Mongolia

The nomadic nature of the Mongols prevented them from developing a sophisticated cuisine. Likewise, contact with different cultures and cuisines, from both Europe and Asia, did not alter the basic diet of the Mongols, which mainly consists of meat, dairy products and flour in various combinations. But while it may not be sophisticated, Mongolian cuisine does offer hearty, nourishing meals, perfect for surviving the harsh winters and nomadic lifestyle.

Although the ingredients may be limited, the Mongolians have perfected the cooking methods by utilising various techniques, including boiling, frying, drying, steaming and smoking.

This Mongolian Restaurant Guide gives a background on the Mongolian cuisine, as well as indicating what types of meals or dishes you are likely to come across while you are visiting. At the bottom of the page we\'ve also listed some of the various restaurants and dining establishments that you may wish to try. Be sure to check out our Mongolia Shopping Guide too, for information about the best souvenirs and gifts to look for while in Mongolia.

Mongolia Food & Cuisine

Meat and dairy products are the primary ingredients in traditional Mongolian cuisine. These are provided directly by their animals, which include cattle, camels, horses, yaks, sheep and goats. Meat will normally either be cooked, used in dumplings or soups, or else dried, to be consumed during the long winters. A number of different beverages, as well as cheese and other similar products, are made from milk and cream.

The harsh weather and lifestyle of Mongolians have formed a diet which is quite at odds with that of an industrialized society. One main difference is the very high proportion of animal fat that is prevalent in the Mongolian diet. This is stored in the body, and is necessary to withstand the winter temperatures, which can go as low as -40 °C, as well as the regular, tough outdoor work. As such, it does not cause the health problems that it would in the western world.

Throughout the countryside, travellers will find yurts marked as \"Guanz\". These are basically simple restaurants that cook on a wok placed over a small stove. Animal dung is normally used as the heating material. The most common dish in rural areas is cooked mutton, and will often be served plain.

Others you may come across include:

- Buuz - meat-filled dumplings, generally steamed
- Bansh - dumplings boiled in water
- Khuushuur - dumplings which are deep fried in mutton fat
- Khorkhog - pieces of mutton, cooked with vegetables in a sealed milk can over preheated stones
- Boodog - similar to Khorkhog, except cooked in a stomach cavity of a goat
- Urum - clotted cream
- Byaslag - cheese
- Arrul - dried curds
- Mongol Arkhi - milk liquour

Airag, which is fermented mare's milk, is the national and most prominent drink in Mongolia. Salted milk tea, known as Suutei Tsai, is a common, everyday beverage.

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