Baku Kitchen! An independent reference of traditional food

Mongolia

Nomadic herders’ cuisine of mutton, flour and dairy; dumplings, salty milk tea and fermented mare’s milk. That is the short version of what Mongolia cooks. Look for Buuz (steamed dumplings of minced mutton and onion, Lunar New Year essential), Khuushuur (deep-fried flat pastries stuffed with seasoned mutton, Naadam festival favorite) and Khorkhog (mutton slow-cooked in a sealed pot with fire-heated stones and vegetables). Eaten by the hundred at Tsagaan Sar, when families fold and freeze thousands outdoors in the weeks before the lunar new year. This atlas has 34 Mongolia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

34 dishes.

AartsAartsThick sour curd paste from skimmed milk, eaten fresh or dried further.AaruulAaruulRock-hard sun-dried sour milk curds, herders' travel foodAiragAiragLightly alcoholic fermented mare's milk, tangy and fizzy summer stapleBanshBanshSmall boiled mutton dumplings, often dropped into milk tea or brothBantanBantanThin gruel of flour rubbed into meat broth, given to the sick and hungoverBoodogBoodogGoat or marmot roasted from within by hot stones placed inside the carcassBoortsogBoortsogFried dough pieces eaten with butter, sugar or dipped in milk teaBortsBortsBeef air-dried in strips through winter, then crumbled into soups and stewsBudaatai KhuurgaBudaatai KhuurgaHomestyle fried rice with mutton and vegetablesBuuzBuuzSteamed dumplings of minced mutton and onion, Lunar New Year essentialByaslagByaslagMild unsalted cheese pressed from yak or cow milkChanasan MakhChanasan MakhMutton boiled on the bone with little more than salt, broth drunk afterChatsargana JuiceChatsargana JuiceTart orange sea-buckthorn juice, usually sweetened; drunk for vitamin C.Chinggis VodkaChinggis VodkaWheat vodka distilled with Mongolian spring water; the standard toasting spirit.EezgiiEezgiiMilk curds cooked until browned and crumbly, sweet and nuttyGambirGambirLayered pan-fried pancake brushed with fat and sugar, folded into wedgesGuriltai ShulGuriltai ShulHearty mutton soup with hand-rolled noodle stripsKhailmagKhailmagCaramelised clotted cream cooked with flour, sugar and raisinsKhoormogKhoormogFermented camel milk, sour and lightly fizzy; drunk by the bowl.KhorkhogKhorkhogMutton slow-cooked in a sealed pot with fire-heated stones and vegetablesKhuruudKhuruudFlat dried curd rounds, hard and tangy; nibbled with milk tea.KhuushuurKhuushuurDeep-fried flat pastries stuffed with seasoned mutton, Naadam festival favoriteNiislel SaladNiislel SaladDiced potato, carrot, pickle and sausage bound with mayonnaise.PiroshkiPiroshkiFried buns stuffed with minced mutton, potato or cabbage; sold from kiosks.Shar TosShar TosClarified yellow butter rendered from cream; stirred into tea and dough.Shimiin ArkhiShimiin ArkhiCloudy milk vodka distilled at home from fermented airag, mild but warmingSuutei BudaaSuutei BudaaRice simmered in salted milk with butter; soft, mild morning porridge.Suutei TsaiSuutei TsaiSalted milk tea simmered with green tea, drunk throughout the dayTaragTaragThick soured yoghurt from cow, yak or camel milk, eaten by the bowlTsagaan TosTsagaan TosWhite butter whipped with flour, sugar and berries; sliced as a sweet.TsuivanTsuivanSteam-fried hand-cut noodles tossed with mutton, carrot and cabbageUl BoovUl BoovSole-shaped fried cakes stacked into a tower and topped with cream and sweetsUrumUrumThick clotted cream skimmed off slowly simmered milk, spread on fried breadUutsUutsWhole boiled sheep rump and tail presented fat side up at New Year feasts

  • Aaruul

    Rock-hard sun-dried sour milk curds, herders’ travel food. Ready in 40 min prep and 30 min cooking. Makes about 500…

  • Aarts

    Thick sour curd paste from skimmed milk, eaten fresh or dried further. Ready in 15 min prep and 20 min…

  • Bansh

    Small boiled mutton dumplings, often dropped into milk tea or broth. Ready in 1 hr 30 min prep and 20…

  • Bantan

    Thin gruel of flour rubbed into meat broth, given to the sick and hungover. Ready in 10 min prep and…

  • Boodog

    Goat or marmot roasted from within by hot stones placed inside the carcass. Ready in 2 hr prep and 2…

  • Boortsog

    Fried dough pieces eaten with butter, sugar or dipped in milk tea. Ready in 20 min prep and 25 min…

  • Borts

    Beef air-dried in strips through winter, then crumbled into soups and stews. A charcuterie & cured recipe from Mongolia.

  • Budaatai Khuurga

    Homestyle fried rice with mutton and vegetables. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A main…

  • Byaslag

    Mild unsalted cheese pressed from yak or cow milk. Ready in 40 min prep and 25 min cooking. Makes about…

  • Chanasan Makh

    Mutton boiled on the bone with little more than salt, broth drunk after. Ready in 15 minutes prep and 2…