Sarah Jones
19. März 2023
Mongolian cuisine reflects the country's nomadic heritage and the harsh climate of the steppes, featuring hearty dishes that sustain its people through long winters and demanding lifestyles. Here are some staple dishes to try:
Buuz (Mongolian Dumplings)
Buuz are steamed dumplings filled with minced meat, typically mutton or beef, mixed with onion and sometimes garlic. They are seasoned with salt and pepper and served hot, often accompanied by a dipping sauce made from soy sauce and vinegar.
Khuushuur (Fried Meat Pie)
Khuushuur are deep-fried pastries filled with minced meat, onions, and spices. They are crispy on the outside and juicy on the inside, offering a savory treat that is popular during festivals and special occasions.
Khorkhog (Mongolian Barbecue)
Khorkhog is a traditional Mongolian dish where meat, usually mutton or goat, is cooked with vegetables and stones heated over an open fire. The stones impart a unique flavor to the meat and vegetables, creating a tender and smoky dish.
Tsuivan (Noodle Stew)
Tsuivan is a noodle stew made with flat wheat noodles stir-fried with meat, onions, and sometimes vegetables like carrots and bell peppers. It is seasoned with soy sauce and other spices, offering a satisfying and filling meal enjoyed by families across Mongolia.
Aaruul (Dried Curd Cheese)
Aaruul is a traditional Mongolian snack made from dried curd cheese. It is typically hardened and shaped into small pieces or strips, offering a tangy and slightly salty flavor. Aaruul is often eaten as a snack or dessert, especially during nomadic travels.