Appetizing Mongolian Cuisine – A Journey of Flavors in a Nomadic Land
Mongolia's hard & rough climatic conditions, nomadic lifestyle and geographical location have greatly influenced the fashion of food and beverages. People eat more meat and fewer vegetables. The use of condiments and herbs for the preparation of food is limited. Mongolia cuisine is not very spicy or tangy but it is very very delicious.
Due to geographical proximity and strong historic connections with China and Russia, Mongolian cuisine is deeply influenced by Chinese and Russian cuisine. They primarily consume dairy products, meat, and animal fats. It helps their bodies to combat the extreme cold. Sheep and goats are heavily consumed all over Mongolia.
Mouthwatering Mongolian Cuisine Main Ingredients
Most populations of Mongolia live a nomad life so they prefer to eat domesticated animals such as cattle, camels, goats, horses, yaks, sheep, and game. They often dry strip of meat in the sun and extract fat from animals. They often cook meat, make soup or dumplings and store some for the winter season.
On the other hand milk and cream are used to produce beverages and cheese. As the temperature goes as low as -40°C, people consume fatty food and meat to beat weather challenges. Nomad life means a lot of physical work for all genders, that’s why their cuisine is rich in protein, less spicy as compared to other Asian cuisines and simple to cook.
For travelers, the countryside has a special kind of restaurants. The home of locals called GER (a dwelling structure to live) serves a variety of food at very low prices. Mongolian use cast-iron or aluminum pots on a small stove that work on wood or dry animal dung fuel so their cuisine has a special aroma.
Popular Mongolian Dishes –Mongolia Travellers Recommendations
Mongolian cuisine include mutton soup, roast, stew, noodle & mutton soup, mutton & rice, deep-fried mutton, pancake, khuurshuur (deep-fried dough stuffed with muttons), buuz (steamed mutton dumplings), boortsog (hard small wheat pastries), bansh (small dumplings in soup), borts (dried meat), borts soup, guriltai shul(noodle & mutton soup), and boiled beef.
Khorkhog is a national delicacy of Mongolian feasts. It is a stone roast barbecue goat; the specialty is the stuffing of heated rocks to cook it from within. Bread of doughy dumplings is served with Khorkhog. Mongolian prefers to choose the pieces with a thick layer of fat.
A bowl of stew-like soup comes complimentary with the dish. Mongolia tour for foodies and gourmet explorers is incomplete with a sizzling plate of Khorkhog.
It’s a combo of noodles, vegetables, and meat prepared altogether in a hotpot. The meat first cooked barbecued on a big grill. A few traditional cooks add some poultry items as well to create a wide range of flavors. The family members or local hosts usually ask the travelers to mention what item they want to be in the hotpot. The extract of veggies, meat, and noodles when combined together the whiff and zest are over the top and one cannot define the pleasure in words.
Khuushuur is one of the most special and savory Mongolian dishes. It is a kind of tea-time pastry stuffed with minced mutton and onions. The mild level of spices will let your tongue feel the texture of meat. Some variation of the dish includes beef, garlic, and vegetables’ stuffing but the proportion of meat is always high. They are rolled to give a crescent shape and then deep-fried. In case you are accompanied by a choosy girlfriend or friends on Mongolia tour, Khuushuur is the first dish you should try.
Buuz is a traditional Mongolian dumpling having a very artistic look. The twist is not its appearance but the filling inside. Grounded beef or mutton with garlic, summer herbs, salt, and pepper are stuffed in Buzz. Special molds with very detailed motif are used to give it a more appealing look. The traditional version is prepared with hands and dumplings to have a hole in the middle. They are prepared in large quantities as it's difficult to make, Local Mongolians store them and serve to their guests throughout the year. Travelers spending holidays during Tsagaan Sar (Lunar New Year) can enjoy buuz in every restaurant as it is prepared specially for the season. Fried bread, salad, and sauce served with buzz add a factor WOW to its taste.
Visit Mongolia to Satisfy Cheese Yens
Top-quality cheese prepared from the milk of various animals is a special treat for the food enthusiast. All cheese lovers should visit Mongolia to satisfy their cheese craving.
Urum is the heavy and dry variety often served with moist creamy curd. It has the most unique taste that you cannot enjoy anywhere in the world.
The Aaruul is the yellow cheese with a hard texture when it melts it creates a very smooth feel that pleases the tongue.
Tarag is less like cheese but more like yogurt. With a typical dairy aroma, tarag is considered to be the most savory cheese variety all around Mongolia.
Curdy cottage cheese
Curdy cottage cheese is hard, salty and dried cheese balls. They are the winter food delicacy which is served with dried or boiled meat.
Trip to Mongolia is full of scrumptious surprises. Mongolian cuisine has a lot to explore. Your local hosts will show a great level of hospitality. You cannot leave their home until your stomach is completely full.