Start here · Essential guide
Mongolian Food: An Introduction
A plain-language overview of Mongolian food: a meat-and-dairy diet shaped by herding and a harsh climate, and how eating in the city differs from the countryside.
People and Culture
Traditional dishes, dairy, tea and meals as guests.
Start here · Essential guide
A plain-language overview of Mongolian food: a meat-and-dairy diet shaped by herding and a harsh climate, and how eating in the city differs from the countryside.
Airag is Mongolia's traditional summer drink of fermented mare's milk. Learn how it is made, why it matters culturally, and how first-time tasters often react.
Buuz are steamed and khuushuur are fried meat pastries, two staples of Mongolian celebrations. Learn what they are, how they differ and when you may meet them.
Dairy, known as white food, anchors summer diets and hospitality in Mongolia. See how milk becomes cream, yogurt, dried curds and other long-lasting products.
The Mongolian barbecue served abroad is not a Mongolian tradition. Learn about khorkhog and other hot-stone cooking methods used in the countryside.
Suutei tsai, Mongolia's salty milk tea, is offered to nearly every guest. Learn what it is, how it differs from other teas and why accepting it matters.
A plain guide to common Mongolian dishes, from dumplings and noodle stews to boiled meat and soups, with no recipes, so you know what you are being served.
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