10 must-try Mongolian Dishes

1. Boodog & Khorkhog

Boodog and Khorkhog is nationally respected and authentic Mongolian cuisine. Both are offered to the most respected guests and served during important celebrations. Khorkhog  is made inside container and Boodog is cooked in its hides with goat, sheep meat or marmots in its hide. Smooth stones are heated in fire which is then thrown inside the animal skin or container with its meat and heated (fired) from the outside as well. When it is done, first thing to do is hold the hot rocks as it strikes the nerves and fingertips for neuropathic effects.

2. Tsuivan (Stir fried noodle)

If you ask any Mongolian what food they like, most of them would certainly say that they love Tsuivan. This is originally from South Asian countries. However, Mongolian Tsuivan is different in terms of taste and ingredient. It contains less vegetables and more meats for sure. After it was introduced in Mongolia this food has been changed and renovated fully year by year until it found its version as of today. Most of the time the meat and vegetables are fried first then flour is added and steamed for 10-15 minutes which then gets ready for it to be mixed and served. Another way people like to eat is to combine milk tea with tsuivan. 

3. Buuz (Dumplings)

Buuz is usually made with 3 ingredients which are flour, meat and onions. The meat mix is wrapped in small rolled dough and then steamed. This is one of the main dish that is used in lunar new year celebration days. Depending on their family size and connections, average families make around 500 to 2000 buuz for lunar New Year celebration and freeze them to store. 

4. Khuushuur (Fried meat pie)

Certainly, most popular dish in Mongolia specially during Naadam festival. Khuushuur could replace fast food in Mongolia. Because you can order Khuushuur at any local or road restaurant. Because it is easy to carry around for lunch or quick picnic. The ingredients are same as Buuz but it is deep fried in vegetable oil. During Naadam Festival, there are so many Gers/Yurt that sell their own Khuushuur and you will know who is making the best by looking at the queue. Some people like eating them with ketchup or cabbage salad. 

5. Bantan (Meat porridge)

From the food listed here, this food is the easiest made yet tastiest. For ingredients, the onion and meat are usually diced to small pieces and the flour is added last after the water boils. Also, it is tastier when carrots and eggs are added. Most locals call it one of the best remedies for hangovers. Also Bantan is always given to babies who is starting to eat foods except their milk.

6. Sheep head (Boiled sheep head with salt and vegetables)

Mongols had a long tradition of offering sheep's heads to welcome their respected guests. Scientists have determined that the use of boiled sheep's head after skinned and shaved is very good for fatigue. It is said that beneficial scalp ferments improve human hair growth and promote intestinal motility.  You could try sheep head at  some good restaurants or in nomad family.

7. Chanasan makh (Boiled meat with salt and vegetables)

This is an original taste of Mongolian meat and favorite dish of Mongolian man. Meat in whole and vegetables are boiled with salt and thinly rolled dough can be added last. The meat and vegetables are separated in different plates as well as the soup. Also, soup can be boiled with rice or noodle.

8. Intestines (liver, lungs, blood sausage, heart and kidney)

Offal is the name of non-carcass meat such as heart, lung, liver, kidney, stomach, and intestines. The dish includes the above-mentioned offal cooked entirely in salted water, as well as blood sausage and giblet etc. It is proved that the inner organs’ quality is higher than ordinary meat and packed with nutrients such as vitamin B12 and foliate.

9. Shultei hool (Noodle or rice soup)

The meat and veggies (potatoes, onions and cabbage) are sliced in small pieces and when they are done, noodles are added. It is best to cook without any seasonings except salt. Sometimes people like to use dry meat (borts) for Shultei hool during camping.

10. Steamed Sheep Rump 

During any special ceremonies and celebration, a whole rump of a sheep is placed at the main table. Specially during Lunar New Year, every family try to prepare Steamed Sheep Rump as a main cuisine for the festival.