Last updated 4 weeks ago by Jessica Brooks | Published: October 16, 2024
“Mutton was in the air. If there had been a menu, mutton would have been on it. It was served at every meal: mutton and potatoes—gristly mutton and cold potatoes.” — *Paul Theroux, Riding the Iron Rooster*
Traditional Mongolian cuisine often faces criticism, yet to truly appreciate it, one must consider the historical and cultural context behind the food. So, why do the Mongolian people eat what they do?
Mongolia is home to approximately 230,000 herding households, collectively owning around 70 million head of livestock, including sheep, goats, horses, cattle, and camels. For these herders, livestock serve as a crucial insurance policy; while they can be sold for income, they also provide families with essential meat, dairy products, skins, and wool. Additionally, yaks, horses, and cattle are vital for transportation across the vast, rugged terrain.
Mongolia’s harsh climate further shapes its culinary practices. With winter temperatures plummeting to -35°C, light salads made from fresh produce simply won’t suffice. The traditional diet, therefore, includes a significant amount of animal fat, which offers the necessary warmth and energy. Moreover, Mongolia averages only 90-120 frost-free days each year, and the geography—characterised by the Gobi Desert and mountain forest steppe—limits agricultural opportunities.
However, it’s important to move beyond the stereotype that Mongolian cuisine consists solely of mutton. The country’s cooking traditions employ a surprising variety of ingredients and methods, incorporating vegetables and various flour-based products such as dumplings and pancakes.
Here’s a quick introduction to traditional Mongolian cuisine. For vegetarian options, check out our separate guide: Vegetarian Options in Mongolia.
Mongolian tea is not just a beverage; it’s a cherished tradition rooted in nomadic hospitality. The everyday drink, Suutei Tsai, is salted milk tea that can be transformed into a hearty soup by adding rice, meat, or dumplings (bansh). It is often accompanied by boortsog, homemade biscuits cooked on a ger stove. Herders typically use brick green tea—compressed tea leaves shaped like thin bricks—for its convenience in transport and storage. Discover more about Mongolia’s Tsagaan Idee, traditional dairy products here.
Steamed dumplings, or Buuz, are a much loved staple of the Mongolian diet. These delicious dumplings play a central role during the Lunar New Year celebration, Tsagaan Sar. This time of family reunion emphasises respect for elders, and the number of buuz prepared reflects this reverence. On New Year’s Eve (bituun), it is customary to eat to the point of fullness, as it is believed that staying hungry will invite a year of scarcity. For a detailed recipe, visit Mongol Food’s Buuz Recipe.
Tsuivan is an uncomplicated noodle stir-fry made with rough-cut fresh noodles, fried meat, and vegetables. It’s a reliable meal when hunger strikes—tasty, affordable, and filling. You can find it almost anywhere in Mongolia, and it’s straightforward to make. To learn more, check out our blog post How To Make Tsuivan: A Step By Step Guide To Mongolia’s Noodles.
First, you may struggle with the spelling and pronunciation of Khuushuur, but once you conquer that challenge, the reward is a delicious handheld meat pastry. This dish consists of a circle of wheat flour dough filled with minced or ground mutton (or sometimes beef) and deep-fried. Typically seasoned with salt and chopped onions, it’s a delightful treat. For more information, visit our blog post Taste Of Mongolia: Everything You Need To Know About Khuushuur.
Bantan is traditionally a creamy soup made with meat (either mutton or beef) and dough crumbs, and is very light and low in fat so is usually given to small children as their first solid food. On the other hand, bantan is also a very popular hangover cure. After a night of revelry in Ulaanbaatar’s bars or sharing numerous bottles of vodka with a family, Bantan is the sought-after remedy. This soup is believed to be the perfect antidote for the effects of too much Chinggis Vodka.
When it comes to Khorkhog, Mongolia’s traditional barbecue, accept no imitations. This festive dish is a favorite for celebrations, typically prepared by cooking an entire goat with hot rocks. For those short on time, smaller cuts of mutton or goat can be cooked in a pot with hot rocks. Discover more about this unique culinary experience at [Traditional Mongolian Barbecue](https://www.eternal-landscapes.co.uk/traditional-mongolian-barbecue/).
If you’re inspired to dive deeper into Mongolian cuisine, consider signing up for one of our Ulaanbaatar cooking lessons! As well; as the experience, you’ll receive our 24-page Mongolian recipe guide, including links to recipes for some of Mongolia’s most famous dishes. Alternatively, we can adjust it to an one-hour cooking lesson via Skype at a pre-arranged date and time with members of the EL team. Learn more at Eternal Landscapes Cookery Class One Day Tour.
If our informal blog posts pique your interest, why not explore Mongolia with us? Discover our range of tour experiences, including our Food of the Nomads tailor-made adventure at Eternal Landscapes Mongolia Tours.